Claypot Lo Shu Fun @ Goon Wah, Kuchai Lama

Half-eaten Claypot Lo Shi Fun.

The universe is fair. Bang your car, discover good food. The other day, I took leave to bring my car for repairs after a minor accident. For lunch that day, I was brought to a restaurant in Kuchai Lama called Goon Wah. This place is popular for its Fish Head noodles, one indicator of its popularity being how every table in the 2-shoplot restaurant is either occupied or reserved (it was 12.30pm on a Tuesday!)

We found a table at the five-foot-way fronting the shop, which were all filled up by 1pm. Naturally we ordered the fish head noodles, but we also ordered the Claypot Lo Shu Fun and the Thai-style Tofu.

The Thai-style Tofu came first. I was slightly disappointed that the dish actually used tofu pok (puffs) instead of fried tofu pieces as typically expected. The dish is not unlike stuffed tofu (tauhu sumbat), with turnip and cucumber strips, crushed peanuts and Thai sweet chilli sauce. Not bad, a good appetizer actually. Just that I am not a big fan of fried/grilled tofu pok.

Then came their signature dish, the XO fish head noodles. It’s their signature dish for a reason: they were VERY generous with their fish, broth had a balanced of flavours and the texture of the noodles speaks volumes of its quality. Unlike the rice noodles served elsewhere, the ones here (they are of the coarse variety, by the way) have an ‘al dente’/springy texture that stays that way even after being soaked in the broth for a long time.

A matter of personal taste, but I prefer the fish head noodles from the Woo Pin establishments (found in Tmn Desa, Seri Kembangan and Kepong). I just prefer my fish head noodles with more generous flavours of milk and rice wine. In comparison, the ones here have a more subtle palate. Still very good nonetheless, just not what I would go for if given the choice. Furthermore, this version has yams into their broth. Not one of my favourite vegetables :S

For me, the big kahuna was the Claypot Lo Shu Fun. I have had Claypot Lo Shu Fun served in starchy broth like a poor man’s sharksfin soup, and also a ‘kon lou’ version drenched in dark soy sauce.  This is yet another version, a very unique and refreshing version at that. This one is served in a rather Korean way, as it uses a stone pot instead of a claypot. So in addition to keeping it warm, the pot is like a wok that fries the contents slowly. And the result, there will be a crust that forms around the base, where you get these delightfully crispy bits of lo shu fun. Very generously topped with minced pork and dried shrimp as well. This is one hell of a tasty dish.

Another noteworthy feature about this place is the service. Despite the shop being so busy, I noticed that the staff were still courteous and not stressed up. They didn’t rush us while ordering ( I hate it when that happens). Also, there was a bunch of fickle customers who moved from one table to another, then eventually left after complaining about some unknown stench. The staff didn’t react with raising their voice, no snide remarks either.

I can’t wait to go back for more of the claypot lo shu fun. But apparently, this place only opens for the weekday lunch crowd. So anyone who is in the vicinity on a weekday should not miss the opportunity to try out this place. But it is  probably a good idea to reserve first.

Their other signature dishes include pork intestines and khau yoke with mantou (slow-cooked fatty pork slices with dumplings).

Address:
G13, Jalan 3/115C, Block KP2,
Taman Kuchai Jaya, Off Jln Kuchai Lama.

Tel: 03-79820048/40722