Day 546 since Malaysia started its Movement Control Order (MCO) back in 18 March 2020.
Lunch today were some amazing-tasting Cantonese-style fried rice and noodle dishes - take-outs from ๐ ๐๐ข๐ญ๐๐ก๐๐ง on Campbell Street:
- ๐
๐ซ๐ข๐๐ ๐๐ข๐ฌ๐ก ๐ก๐จ๐ซ ๐๐ฎ๐ง - the hor fun flat rice noodles were first seared in lard, garlic and soy sauce till fragrant, then topped with a subtly-flavored seafood gravy, and garnished with fried fish fillets.
- ๐๐๐๐๐จ๐จ๐ ๐๐ซ๐ข๐ฌ๐ฉ๐ฒ ๐ง๐จ๐จ๐๐ฅ๐๐ฌ - this was one of my earliest taste memory of eating Chinese noodles in a restaurant, and my first encounter with this dish were in Chinese restaurants in Perth, Western Australia, during my boyhood days. I never liked this dish in those years - regarding the cake of crisp noodles as somewhat โuncookedโ.
That was, until I had the versions in HK, Singapore and, now, Penang. The difference between the ones here and the ones I remembered from Australia was vast. The crispy noodles here at L Kitchen, for instance, was so tasty and fragrant, one can consume it sans the braised seafood gravy.
That said, the understated seafood gravy was cooked with the lightest touch, and yielded the most delicate flavors ever: wispy slivers of sweet grouper fish fillets, a couple of bouncy-fresh shrimps, and some baby squid rings.
- ๐๐ซ๐ข๐๐ง๐ญ๐๐ฅ ๐๐ซ๐ข๐๐ ๐ซ๐ข๐๐ - a deceptively simple dish which is so hard to get perfectly right. L Kitchenโs version was perhaps the best Iโd ever had in Penang.
L Kitchen is always meticulous in the preparation of their dishes, with great attention to detail. To me, they consistently produce some of the tastiest stir-fries in town.
