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« Two-Hour Fried Noodles | Main | Tiga Tumpuk »

2007.06.26

Comments

carpetblogger

You're killing me! Fantastic photos and writing and story.

Toki

De-lurking to say that I love your blog. Amazing text and the photos are mouth-watering.

Bridget

I'm sure you've answered this a million times, but what kind of camera do you use? your pictures are absolutely amazing!
Also, I've been thinking pretty seriously about moving to KL over the past couple years and I was wondering if you have any advice for a potential american expat in Malaysia? I lived there for about 2 months (well, on and off for 4 months) in 2005, so I have some idea, but I'm always looking to hear other's thoughts and advice. Thanks!

Nate

Great post (again). What do loh see fun noodles look like when cooked? Are they white or clear?

Robyn

carpetblogger and Toki - thanks!

Bridget - all your photography questions are answered in this post:

http://eatingasia.typepad.com/eatingasia/2007/05/a_word_from_the.html

About living in KL, feel free to drop me an email with questions (top right of this page).

Nate - we never tire of compliments. Keep it coming. ;-) Loh see fun,when cooked are sort of whitish translucent, like other rice noodles. The are the perfect foil for Steven's curry because they don't get mushy in the hot broth ... toothsome to the last drop, you might say.

gobsmacked

Oh, you are cruel! Sadly am several oceans away from such deliciousness! Yes, there are local approximations, but it ain't quite the real deal, sadly.

shiewie

Arrgh...had to read this before lunch.

Am now hankering for Steven's laksa with an extra order of super crunchy siu yook from the chicken rice stall despite the scratchy throat.

Sigh bit hard to nip round the corner for a fix now that we've moved office.

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