The chefs are definitely very proud of their hand pulled noodles; with good reason. These noodles are stretched to two feet high, fermented by two days (don’t be put off by the word), dried in the sun, and soaked in sweet natural sauce before being cooked. This same sauce is also used for the rojak dishes on offer under their umbrella of exotic (according to international standards) fruits, sotong (cuttlefish) and nuts.
|Venue name:||Lian Chi Xin An Organic Kitchen||Contact:|
54 Jalan 3/11, Taman SEA