The handmade noodles can really stretch... and taste yummy too.PETALING JAYA, Nov 6 —- The hand-made noodles can be stretched from the restaurant to the car park, a distance of about five feet! At least that is what Pei Jun, the owner of Lian Chi Xin An Organic Kitchen, claims. She is understandably very proud of the noodle-making skill of her chef from China. “We are famous for these noodles, which are fermented for two days, and dried in the sun for a day before being cooked.” She stood up, pulled the noodles almost two feet high with a pair of chopsticks, and we were awestruck. The thin strands remained unbroken and they could be stretched even more. The Braised Handmade Noodles were so smooth and flavourful. They were slurpworthy, being moist, cooked with slices of fu chook, mushrooms, shredded cabbage, carrot and Chinese celery. I found out later from young chef Oi Kuan Long that the noodles had also been doused in a naturally sweet herbal stock steeped from dried sugarcane, loh hon goh and yok chok. No wonder they tasted so good.
The Kam Heong Fish is a must-try at this organic restaurant.The noodles are easily digested because of the fermentation, said Pei Jun, which also gives them a pleasing aroma. We had started lunch with popiah, filled with shredded raw purple cabbage, carrot and long beans, served with a rojak sauce. There was the crunch of sweet vegetables, touched with the thick, hot sauce. The same sauce was used for the rojak, which was an assembly of umbra fruit (kedongdong), semi-ripe papaya, pineapple and bangkuang, with a generous helping of crushed peanuts. The sauce was nicely sweet, matching the tart pineapple and the rest of the fruits and vegetable. We had Kam Heong Fish fillets, made entirely of layered beancurd sheets (fu chook), with a seaweed skin. The fillets were deepfried, then finished with a dry sambal fragrant with sliced lemongrass, fried curry leaves and chilli. They made firm bites, with spicy, fragrant bursts of flavour. The Sotong with Oats were delicious. Made from mushroom stems coated with batter and oats, sprinkled with a little curry powder, they tasted like squid, with the same bite and flavour. Crispy oats and fried curry leaves were worthy embellishments. We continued with a Chinese Mahogany Beancurd which was made unusually from pumpkin and soya. This fried tofu, in a sauce of sliced mushrooms and chewy bits of soyabean “meat”, had a firm texture. I didn’t like the Organic Char Siu at all though. The red that coloured the char siu came from rosella; the honey sauce for it was just too sweet.
Rojak... a good mix of fruits and vegetables.The Hing Hwa Meen Fun Ko had the texture of the Shanghai savoury “nin ko” that I usually eat during Chinese New Year. Pei Jun explained that the smooth slices of Meen Fun Ko come from hill rice painstakingly pounded into a powder. I liked the slightly bouncy texture of it, and it was lovely cooked in the same stock as the noodles, with cauliflower, cabbage and carrot strips. You can also get pizzas and pastas here. Chef Oi has after all honed his skills at another well-known organic vegetarian restaurant. Lian Chi Xin An Organic Kitchen is certified halal, which is unusual for a vegetarian restaurant.
It is located at 54 Jalan SS23/11, Taman SEA, 47400 Petaling Jaya (Tel: 03-7805-7889, 016-232-4034).
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