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So… it finally happened. After seeing it all over social media and hearing everyone rave about it, I finally had lunch at the Malaysia Book of Records holder for the Biggest Thai Beef Noodle—Thong Bowl. No, I didn’t order that massive sharing bowl (that bowl everyone seems to be obsessed with—I value my life (and stomach) too much 😂. But it was fun watching other people tackle it, usually in groups, which totally makes sense.

I visited the IOI City Mall branch, and honestly, I was already hyped. Hungry, slightly dramatic, but definitely hyped. When we arrived, the place was packed, which wasn’t surprising. For a moment, I wasn’t sure if there’d even be a table left. I was already preparing for Plan B to find another restaurant, because waiting was not an option. I was starving. Lucky for us, there was one last table left for 2 people. We were the last ones to get seated—everyone who came after us had to wait.

What We Ordered

My partner and I live by one golden rule: never order the same thing. Why settle for one dish when you can sneak bites off each other’s plates? Double the food, double the fun.

So, I went for the Creamy Tomyum Mama Mee, while he ordered the Sliced Australian Beef Noodles.

Here’s how it went down:

✅ My Creamy Tomyum Mama Mee 

The presentation was modest. Nothing fancy—just a nice, hot bowl of noodles with creamy orange-hued broth, topped with 3 chicken balls, 2 shrimp, 2 scored squid rings, and a single raw egg yolk perched delicately in the center.

From the first sip, the broth hit all the right notes: tangy, spicy, and rich. It had that bold, sour punch you expect from a good tom yum, balanced by a lingering creaminess that rounded out the flavors beautifully. Fiery but not overwhelming. I’d been craving something sour, and this absolutely delivered.

I was hesitant about the raw egg yolk. I even asked my partner to take it out. But he convinced me to stir it in, promising it would make the broth silkier, more luscious, and even more comforting. He was right. The yolk melted into the broth without adding any off-putting taste. I wouldn’t have noticed it at all if I hadn’t seen it earlier.

The only letdown? The noodles. It came with instant-style Maggi noodles, which, while nostalgic, felt like a missed opportunity. Switching to Thai rice noodles would’ve added authenticity and a better texture. Still, flavor-wise, this was an absolute hit. I’d order it again in a heartbeat.

✅ His Sliced Australian Beef Noodles 

This dish arrived looking generous and hearty. However, it was a little frustrating that the noodles completely dominated the bowl, soaking up most of the broth and leaving the whole thing feeling a bit unbalanced. We both agreed—it needed more broth to really do the flavors justice. It might’ve just been a small oversight in the kitchen, because we couldn’t help but notice the customer next to us definitely had more broth than we did.

That said, the broth itself was a standout. Deep, savory, tangy, and just slightly sour—it had layers of flavor that revealed themselves with every sip. Unlike Vietnamese pho, which starts with a light, delicate base and invites you to customize it with fresh herbs, lime, and condiments, this Thai broth comes fully formed. Pho gives you room to play; Thai broth does all the heavy lifting. No DIY seasoning necessary—it’s bold, balanced, and complete on its own.

As for the toppings:

• The braised beef block was tender and juicy.

• The meatballs were standard but satisfying.

• The sliced beef, unfortunately, missed the mark. Overly chewy, so we ended up leaving most of it behind.

Despite that, the dish had a solid foundation. With a better gravy-to-noodle ratio and a bit more attention to the beef slices, it could easily go from good to great.

Thong Bowl + Thong Cha

No Thai meal feels complete without a good milk tea to wash it all down—and luckily, Thong Bowl’s sister brand, Thong Cha, totally delivers. (Cha means tea, by the way, for those who don’t know!)

I started with the Thai Green Milk Tea. It was smooth, creamy, and had just the right amount of sweetness. There was also this lovely jasmine-like fragrance to it. I was happily sipping away… until I tried my partner’s Classic Thai Milk Tea.

His tea was much sweeter—too sweet for him, actually. But for me? It was so good. Rich, creamy, and just really hit the spot. I couldn’t help myself. We ended up switching drinks halfway through because I just couldn’t let that Thai milk tea go. It was the perfect treat after all that fiery tom yum.

Ambience: Loud, Lively & Full of Noodle Cravings

Thong Bowl has that bustling energy you’d expect from a popular spot. The moment we walked in, it was packed—full tables, chatty diners, and bowls of noodles flying out of the kitchen like clockwork. We were lucky enough to grab the last table for two without having to wait.

It’s not exactly quiet, but it’s not uncomfortable either. It’s that lively-but-still-can-hear-your-partner-talk kind of vibe. Just don’t expect a calm café ambience.

But real talk? The tables are really close to each other. We could literally hear conversations from the tables next to us. Not being nosy, just… the layout made it impossible not to. If you’re looking for privacy, this might not be your ideal spot. But if you’re there for good food and don’t mind the crowd, it’s all part of the experience.

Final Thoughts

Would I come back? Yes—but only when that beef noodle craving hits hard.

I’ve already got my eye on their famous dry-style noodles. Maybe, just maybe, I’ll gather a few brave souls to tackle one of those massive sharing bowls. 

Price-wise, I’d say it’s mid-range, pretty decent for mall dining. You’re paying for flavor, freshness, and thoughtful touches like premium Australian beef that make the bowl feel a bit more special. I also love that you can customize your bowl: choose your noodles (yes, rice is an option!) and levels of spiciness depending on how fiery you like it. There are also add-ons if you want to level up your bowl even more. As for the beef? Honestly, Super Saigon still takes the crown. 

Our noodle bowls were around RM20+ each, and drinks from Thong Cha were about RM10. For what you get—big flavors, fresh ingredients, and a meal that actually fills you up—I’d say it’s worth it. Check out their full menu here: [Thong Bowl Menu]. 

Thong Bowl feels like a fun, modern twist on Thai street noodles. It’s not fully traditional, but it’s bold, comforting, and clearly crafted with care. The broth says it all—rich, flavorful, and far from basic. If you’re into Thai food and crave those noodle shop vibes, this place is definitely worth checking out.

Until the next slurp,
Auri. 

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