My first time trying crab roe noodles. The noodles were top notch as was the flavorful crab roe gravy. Even the accompanying pickles and marinated wood ear fungi were 💣.

BRIEF: “featuring grilled chicken sauce with spicy noodles.” SOOT’S TAKE: Moreish!

Noodles were excellent. Wantans were decent.

Quite a generous portion for a small serving. The noodles are thin and springy and the char siew relatively substantial, not dry and not dyed (bright red). Their large serving must be good for 3 meals.

Not on a hotplate and not bad, but I didn’t eat this like a savage.

BRIEF: “Indulge in this perfect combination of classic mee pok noodle and savoury salted egg seasoning topped off with spring onion and egg crumbs.” SOOT’S TAKE: Essentially their spicy salted egg instant noodles taken down several notches on the spice scale. It has just the right amount of spice: No more tears, no more watery nose, no more fiarrhea. It’s just right.

Not really a fan of traditional mee pok because of the super-vinegary seasoning the noodles are often bathed in but this was different. There was still vinegar in this version but it wasn’t overpowering. Instead, it harmonized with all the other elements to beget a wonderful bowlful of umami. There was a nice variety of ingredients too (flavorful braised shrooms, just the right amount of minced meat and meatballs to avoid mee pok monotony and with a few slices of abalone thrown in). Noodles were perfectly springy and chewy. With the exception of (odious) bean sprouts, everything about today’s lunch was on point.

The sauce was flavorful yet light. Way better than my first and last experience with jajang myeon. And at 1/3 the price of the lackluster jajang myeon I had @ O Chicken & Beer, I would make a repeat order here. Next time with fried chicken!

They’re good but at $7 and with not a lot else besides the tiny topping of scallions, I may get the wonton noodles next time for an extra dollar. On second thought, maybe not. 🤨

Love the meatballs!

My first time trying Kolo Mee and it didn’t disappoint! Loved the springy noodles, flavorful, taintless char siew and minced pork. Tasty and down-to-earth.

Until today, I’d only had fishball noodles maybe less than 5x in my life. But that’s because I’d only ever had it in the form of alkaline noodles drowning in clear flavorless broths and accompanied by springy yet not very flavorful balls of starch. I never knew they could be served this way i.e. with a spicy, vinegary sauce and with so many different kinds of fishball and fish dumpling things.

Next-level wonton noodles in a flavorful sauce that screams Singapore, yet is elevated to another level for reasons I can’t put my finger on. Taking inspiration from Japanese-style ramen and local tastes (that stem from foreign influences) this tasty bowl of springy noodles is dressed with freshly-sliced scallions, “meltingly tender cha-su” (I generally dislike pork but this was delish), half an onsen egg, “HK-style wontons” and a “crispy potato-wrapped prawn.” Their tagline is “Tired of eating noodles that can’t seem to get it right?” They got it right alright.

Crab roe noodles, this time in Suzhou. I preferred the version I had at 蟹叁寶 in Shanghai.

Nice broth. I like that they didn’t overdo it with the coconut milk/cream and that it wasn’t too spicy. The yellow-green liquid that came in the spoon was curious and it wasn’t until I tasted it that I realized it was (artificial?) calamansi juice (presumably to mix into the broth)?

The essence of peranakan flavours shines in this dish of rice vermicelli noodles, ikan bilis, julienned omelette & fresh aromatic herbs, tossed in Ibu's sambal belacan. And let's not forget the generous portions of ayam goreng. I am so FULL.

BRIEF: “Sarawak's iconic noodle dish! Noodles tossed in a fragrant mixture of shallot oil. Topped with char siew slices, pork ball, fish ball, minced pork, crispy lard, and spring.” SOOT’S TAKE: Comparable to the few other kolo mees I’ve had.

BRIEF: “Noodle, Egg, Minced Pork Gravy, Vege, Wanton.” SOOT’S TAKE: Not bad, despite everyone else being disgusted by the mediocrity of the dishes they’d ordered for themselves.

Breakfast

Lunch at a place that serves food before noon.

Happy Brunch For Lunch Day! Beating back the heat with my first attempt at chilled (albeit spicy) somen noodles.

Been meaning to attempt this Korean-Chinese dish for ages and I finally did it after hunting down the noodles at a Korean shop in KL! This homemade version is definitely comparable to good versions I’ve had dining out, but thankfully at a fraction of the price!

Not bad, minus the char siew and meatballs.

Noodles were good but the protein would’ve been too bland without the accompanying chili which I would’ve preferred more of.

Noodles were good but the soup things were so-so.

Nothing at this stall cost 99 cents but it wasn’t bad.

brief: “GET SPICED UP INSTANTLY WITH THE NEW SPICY VERSION OF THE CLASSIC NISSIN X IRVINS SALTED EGG INSTANT NOODLE. THE CHILLI ADDS AN INCREDIBLE DEPTH TO THE PERFECT COMBINATION OF SPRINGY MEE POK NOODLE AND SAVOURY SALTED EGG SEASONING TOPPED OFF WITH SPRING ONION AND EGG CRUMBS.“ SOOT’S TAKE: This is sweet, savory, different. And it’s mightily spicy. Eyes and nose watering spicy. 🥵So spicy in fact it lit my ass on fiarrhea. 🚀 I’ll try the classic version next.

From the CHAO YUAN NOODLE stall. The fish balls exceeded my expectations.

BRIEF: “Cooked under high heat so the glass noodles absorb all the wonderful flavours of the fresh prawns.” SOOT’S TAKE: Black pepper crab in noodle form but saltier than it needed to be. I’m not sure I tasted any prawn.

Finally got to try this after wondering about it for a while (I even considered trying to cook it myself). I like the chewy noodles but flavor-wise, it’s kind of one-dimensional, in the same way Chinese food in a small Midwestern town can be. So I doubt I’ll be hunting down a tub of Chunjang anytime soon.