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Au Ai Leen, a 38-year-old entrepreneur, has brought a piece of Johor to Klang Valley foodies through an almost 50-year-old legacy of flavour and tradition.

Redefining her family’s original beef noodle soup, Tangkak Beef Noodle House director Ai Leen and her husband decided to cater to the halal market in 2023 while maintaining their deep-rooted connection to Tangkak’s culinary heritage.

At the heart of Tangkak Beef Noodle House lies a story that spans generations. It originated from humble beginnings in 1976, when Ai Leen’s father, Au Ah Kuang, established a small food stall named Restaurant Kuang Fei near a bus stop in Tangkak, Johor.

Ah Kuang, a trailblazer in Malaysia’s beef noodle scene, had introduced a secret family recipe—Hainanese beef noodle soup with a flavourful broth passed down through generations.

Today, his legacy lives on through Tangkak Beef Noodle House, where authenticity and innovation intersect to create a dining experience that can be enjoyed from all walks of life.

Catering to the halal community

While inspired by the original Kuang Fei recipe, Tangkak Beef Noodle House has carved its own path, focusing on a distinct halal variant to cater to Malaysia’s diverse culinary landscape. Do note that the brand also owns two older stores in Kuchai Lama and Puchong, but those are non-halal at the time of writing.

Ai Leen and her husband opened their first halal outlet in Tropicana Gardens Mall last year, followed by their second one in Berjaya Times Square recently.

“Since obtaining our halal certificate at our Tropicana Gardens Mall outlet, we have witnessed a 30% increase in sales, driven by the trust and confidence of Muslim customers,” she told Vulcan Post.

Tangkak Beef Noodle House’s second outlet in Berjaya Times Square / Image Credit: Tangkak Beef Noodle House

She added that they also have plans for expansion in key locations like Central i-City Shah Alam, where there is a concentration of Malay-Muslims.

The commitment to halal certification is central to their mission, a meticulous journey that underscores their dedication to quality and inclusivity.

From stringent sourcing practices to maintaining a hygienic environment, Tangkak Beef Noodle House ensures that every aspect of its operation adheres to JAKIM’s rigorous standards.

Quality over quantity

Their ambition extends beyond culinary boundaries.

“Our ambitious goal is to establish 50 outlets within five years. We are aiming to open six to eight outlets in 2024. Currently, we are focusing on opening stores in Kuala Lumpur and Selangor malls.”

“However, achieving this target hinges on managing cash flow and attracting talented individuals in the food and beverage industry,” Ai Leen said.

But amidst their projected rapid rise to prominence, there’s one thing Tangkak Beef Noodle House wants to make clear—they’re not chasing franchising opportunities.

Variety of beef noodle soup is served at Tangkak Beef Noodle House / Image Credit: Andrew Chan and Ekynaris

Instead, they’re doubling down on their commitment to quality control.

“We’ve witnessed the downfall of many F&B brands due to rapid expansion fueled by short-term gains. We prioritise controlled growth.”

“We embrace the ‘company-owned, company-operated’ (COCO) model, prioritising quality over quantity,” said the entrepreneur.

By directly managing each outlet, Tangkak Beef Noodle House can maintain hyper control over processes, ingredients, and recipes.

An extensive menu

For their iconic beef noodles, they offer various cuts of meat, along with other dishes like the Angus Beef Don and for the non-beef eaters, items like Fish Noodles.

If you are heading to this place in a big group, you can opt for their value sets which start from RM75, which includes their halal version of traditional beef noodle soup and drinks.

The various cuts of meat served together with their halal version of traditional beef noodle soup and condiments / Image Credit: Tangkak Beef Noodle Soup

“We plan to expand our menu to cater to different preferences, including children’s options. We are committed to continuously innovating our menu to cater to diverse palates,” Ai Leen said.

She also hinted at introducing mutton noodles in the future as part of their new additions.

As Tangkak Beef Noodle House continues to innovate and expand its menu offerings, one thing remains constant—its commitment to tradition.

With each bowl of noodles served, they invite customers to savour not just a meal, but a piece of Malaysia’s culinary heritage.

  • You can learn more about Tangkak Beef Noodle House here.

Featured Image Credit: Au Ai Leen (right) and her dad, Au Ah Kuang (left) / Tangkak Beef Noodle House

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Vulcan Post aims to be the knowledge hub of Singapore and Malaysia.

© 2021 GRVTY Media Pte. Ltd.
(UEN 201431998C.)