The signature. River prawns are bought live each morning and wrapped individually in wonton wrappers — each one forms a fat, tender parcel that breaks open on the first bite. The rice noodles are smooth and delicate, made fresh or sourced daily from a trusted maker. The broth is clear and builds depth from overnight pork bone and dried seafood stock. Reviewers consistently mention the oversized prawns as what sets this stall apart — no shrimp dust, only whole, identifiable shellfish.
Tips from diners
The prawns are the story here — they're the size of your thumb and sweet from the sea. This stall is famous for not skimping on the protein.
Order this in the morning (9-11am) for the freshest noodles and quickest service. Lines form after 11:30am.
The purist option for those who want to taste nothing but the noodles and the broth. No proteins, no vegetables — just silky rice noodles, clear umami-rich broth, and a finish of crispy fried shallots for texture and white pepper for heat. It's humble and shows off the quality of the broth.
Tips from diners
Order a bowl of this and the wonton soup separately — together they give you noodles and broth variety in one meal.
A simpler version of the prawn noodle bowl — just wontons and broth, no noodles. Each wonton is hand-folded by the owner with a mixture of minced shrimp and pork. The broth is complex, made by simmering pork bones overnight with dried scallops, dried anchovies, and a touch of ginger. It's sweet and savory, clean and warming.
Tips from diners
A light breakfast or lunch — filling but not heavy. Perfect paired with Chinese tea or coffee from other stalls.
A simple side option for those wanting something other than noodles. Char siu-style roasted pork is sliced and piled over fluffy white rice, then drizzled with the rendered pork fat and a salty soy-based sauce. It's rich, quick, and satisfying alongside the noodle bowls.
Tips from diners
Order this to share as a side while others have noodles — the pork can be picked and shared easily.
A more complex bowl that adds volume. The same quality rice noodles and clear broth, but finished with both prawns and slivers of roasted pork (char siu style), plus a heap of quickly stir-fried mustard greens or bok choy to add texture and bitterness that balances the broth.
Tips from diners
The greens are the key — they add a bitter note that makes the sweet broth more interesting. Don't skip them.
Qing Ji is a single hawker stall in the Pasar Seni (Central Market) food area, operating from a cramped but efficient counter since the early 2000s. The owners buy ingredients fresh daily from Pasar Seni market itself — prawns are sourced live, vegetables are selected at dawn — which is why the noodles taste vivid. The wonton soup uses a broth made fresh each morning from pork bones and dried seafood. It's the definition of hawker food: high turnover, zero waste, maximum flavor.
This is a hawker stall inside a food court, not a restaurant. Order at the counter and find a seat in the communal dining area. Cash only.
Come before 11am or after 2pm to avoid the crush. At peak lunch (11:30am-1:30pm), queues extend beyond the stall.
Pasar Seni food court has dozens of stalls — scout the area and order from multiple stalls to sample. Qing Ji's strong point is noodles, so combine with other vendors for variety.
A full meal costs RM 20-30 per person including drinks from other stalls. Among the cheapest, best-quality noodles in KL.
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