Charcoal-fried Hokkien mee with lard.

This was real tasty.

😋

Sautéed Hor-fun with Sliced Beef

Excellent as always.

Very generous serving of noodles (albeit, too much). The otak-otak was good.

Tasted more like dry fried hor fun than what I had in Penang.

Good flavor but probably overrated. They don’t devein their prawns either.

Breakfast

What we came for. Mostly!

BRIEF: “The authentic Malay-style stir-fry dish, enriched with the fragrance of dried shrimps, garlic and chilies, served with Oriental Egg and Homemade Sambal, allows you to enjoy the deliciousness of this meal.” SOOT’S TAKE: The Oriental Egg was the best part.

Good flavor and a brilliant way to serve kailan but ultimately a tad too salty for me.

Quick and easy instant ramen sans the seasoning and sauce packets to mark my introduction to the world of kimchi + cheese. Happy National Noodle Day. 🍝

Fried noodles

Chef’s special.

Wok-Fried Rice Noodle With Sliced Beef

Thick chewy noodles soaked up in the robust flavors of a chicken and pork-based broth and then enriched with light and dark soy sauce during the frying process: over high heat in a wok together with vegetables, cuttlefish, pork slices and prawns thrown in at the last minute of cooking to retain their succulence and to add a seafoody element to the dish. Could you say all that in a single breath? No? Then I really need to work on my sentence construction. Other than that, it was nicely accompanied on the side by a tasty belachan specially imported from Penang.