Just sharing one of my latest articles for the Michelin Guide - it included a detailed recipe for ee-fu noodles by Wesley Ng, the Executive Chef of Elegant Inn, one of KL’s top Cantonese spots.
Watching Chef Wesley cook - with that strong fire underneath his wok and his deftness in handling the wok: he made the act of tossing the noodles in the air look so effortless. I suspect we won’t be able to replicate his dish at home quite that easily.
