Claypot Lou Shu Fan (Rat tail noodles) is relatively sought after in this side of the world. Seng Kee, off China Town Petaling street is one of the establish restaurant for the said dish. Do not expect eatery like this to score points on hygiene and ambiance. It is what they serve that matters.
Overflow mince meats, pork livers, shrimps, a raw egg on top, all these goodness in an old school Claypot. Mixed and tossed it all together, the raw egg cooks from the refrained heat of the Claypot. It provide double pleasure tickling to both your taste bud and eyesight. I find this version to be a form of culinary art. A reflection of Malaysian Chinese street food culture. Priced @ RM8.00, it is very reasonable judging at the generousity of the ingredients.
Siew yoke mien (Roast pork noodles), is another signature of their business. I'm not trying to be skeptical, this one just does not impress me. It is edible, not to the extend of "amazing". Especially when you are paying RM10.00 for a plate. You will expect some form of satisfaction. It is just roast pork fried with garlic to a level of crispness.The noodles are tossed with dark soy sauce and lard oil. RM6.00 is the maximum I'm willing to pay for this dish. Perhaps as a Sarawakian, we tend to place Kampua and Kolo Mee as the king and queen of "tossed noodles". No replacement can even be closed enough to be as good.
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