Lots of baby clams in this dish! There’s a certain degree of skill needed to execute this dish. You need a strong fire to get the wok hei but you also need to make sure those clams don’t overcook and everything needs to be stir-fried properly without breaking up those long, thin vermicelli noodles. Looks simple, but the flavours are far from it.

“A noodle salad of spicy-fried beehoon served with cucumber, egg, fishcake, fried shallots and a twist of freshly cut lime. Topped with homemade tamarind dressing.” ~ This was really good! Lots of flavours going on in this simple old-school dish... sweet, sour, spicy, savoury, all playing together without overpowering each other. The sambal that came with this was da bomb too!

Rice pin noodles (also known as silver needle noodles) served in a claypot which is placed over a flame. When the dish is served, you need to mix everything up in the pot. Stir, toss, sizzle, sizzle... Utterly delicious. Fun fact - loh see fun literally means rat noodles in Cantonese. The noodles are so called because they are tapered and look like rats' tails.

KL hokkien mee needs to be dark and shiny and full of wok hei and this one ticked all the boxes. Absolutely slurpilicious! We come here every now and then and they’ve always been consistently good. Much better than that other hokkien mee joint nearby.

I love this! It’s been more than 5 years since I’ve eaten it and was really happy to have it again. Pleasantly bouncy laksa noodles stir-fried in a spicy tamarind sauce and then finished off with the usual asam laksa toppings of shredded cucumber and red onions, pineapple and mint leaves. It’s spicy, sweet and slightly sour and it’s damn delicious!

They do a really nice stir-fried kway teow (flat rice noodles) here. Great flavour, not too oily nor soggy and just spicy enough to tickle your tongue. Served on a banana leaf for extra aroma 🙂.

Very flavourful and generous portion too. Love the thin strips of kaffir lime leaves in the dish too. Gives it a nice aroma. This came with their sambal belacan which is good too!

Nicely done wok-fried rice noodles. This had a nice balance of spicy, sweet, sour and salty. It might be a bit too spicy for some so be sure to tell them to make it less spicy if you can’t handle the heat.

Stir-fried instant noodles, specifically using the Maggi brand of noodles and usually in curry flavour. Its a very common dish, but it is also easy to mess up. Overcook it and it becomes a soggy mess of soft noodles. Undercook it and it’s still “crunchy”. Truth be told I didn’t have high hopes but I’m happy to note that the Maggi Goreng here is quite decent. Nice level of heat with some char thrown in too.

Stir fried instant noodles, a popular dish amongst young Malaysians. Surprisingly better than what I expected. Still not a fan of this place though.

Not too bad, although I feel the kway teow or the mee goreng is better. Meehoon sometimes tend to be a little too soft when they overcook or oversoak.