This dish has been haunting me ever since I've moved back to KL.
Placed on top of a stove to keep the contents hot, but you gotta eat it pretty quick
to avoid eating overcooked or burnt food.
Lou Shu Fan 瓦煲老鼠粉
By far the best Lou Shu Fan i've had in years.
When translated , "Lou Shu Fan" means "Rat Tail Noodles" because of its precut shape.
Generous with their toppings of minced pork meat, fried dried shrimps, green onions and fresh chilli!
This dish oddly reminds me of Thailand. Deep fried tofu sprinkled with sweet chilli sauce, strips of cucumber, mengkuang, and peanuts! Topped with some chinese parsley and sesame seeds, served with a side of century eggs and cold tomatoes. This is pretty good to snack on and to help you survive the wait for your main dishes.
Deep Fried Seafood Noodles
Yellow noodles are deep fried while seafood and vegetables are stir fried with broth as gravy. Both will be combined upon serving. However, I felt like this dish would have been better if the noodles were more crispy. However, the sauce really pulled this dish together and the not-so-crispy noodles can be forgiven.
Restoran Goon Wah XO
Business Hours : 8am - 4pm (Closed on Sundays)