Chef
Anthony Koon
- Discipline
- Chef
- Based in
- Kuala Lumpur, Malaysia
i. Biography
Beef noodles reward control: broth with depth but no heaviness, noodles chosen for texture, beef handled in more than one register, and chilli used to lift rather than cover. Anthony Koon’s work stays inside that form. The bowl is built from soup or dry-style noodles, springy beef meatballs, sliced beef, thickly sliced beef tripe, and house-made chilli sauce. Each part has a job: bounce, tenderness, chew, heat, and a noodle base that carries broth or sauce cleanly. The craft depends on keeping the bowl close to its centre. In Anthony Koon’s cooking, beef noodles remain a matter of meat, broth, texture, heat, and repetition. Soup and dry-style preparations use the same discipline: balance first, then appetite. The differences come through in the eating, not in added complication.
The Essentials Broth and meatball work carry the bowl. Anthony Koon’s broth is described as clear but richly coloured, with patience shown through aroma, clarity, and depth rather than weight. In soup, it binds the beef, tripe, meatballs, and noodles into one bowl. In dry-style service, it still sits inside the wider craft as a foundation of seasoning and balance. Beef meatballs set the main texture. Anthony Koon’s springy beef meatballs bring resistance, snap, and rounded flavour. Sliced beef and thickly sliced beef tripe add contrast: softness against chew, richness against a clear broth, and familiar cuts shaped by repetition. The house-made chilli sauce finishes the bowl with heat and brightness, sharpening the beef and noodles without taking them over. Noodle choice changes the pace of the bowl. Anthony Koon offers ribbon rice noodles, rice vermicelli, or Thin Hakka noodles. Ribbon rice noodles give breadth and softness. Rice vermicelli brings a lighter, more delicate bite. Thin Hakka noodles give firmer definition. The core remains beef, broth, tripe, meatballs, and chilli sauce, but the texture changes with the noodle. The work is direct and repeatable: beef, broth, noodles, tripe, meatballs, and chilli sauce kept in proportion. Anthony Koon’s craft is the maintenance of those essentials.
Profile updated July 2026
FAQ
Asked of Anthony
What is Anthony Koon's current position?
Anthony Koon is chef at Sin Kiew Yee Shin Kee Beef Noodles — Noodles.
What is Anthony Koon known for?
Beef noodles, including soup or dry-style noodles with springy beef meatballs, sliced beef, thickly sliced beef tripe, and house-made chilli sauce.
