At that time, Lyrical Lemongrass was still experimenting with her iPHONE (or the GPS on her iPHONE, to be precise). Being the reluctant co-pilot (aka the one holding the inedible apple product while she drove), I had to concentrate on that little dot that was supposed to indicate our exact location, en route to our destination. Here’s the strange part; the dot was somehow offset from the main road that we were on (aka Jalan Klang Lama). I thought the system is supposed to have a high level of accuracy? To not be slammed by the influential her, let me just say that despite that tiny fault, it is still a very cool and hip phone.
As for me, I would have preferred the old way, the map. Such an old school guy I am, hor? Okay, not that kind. Hehehe...
Let’s get on with the food at Soon Lei.
Claypot Loh Shu Fun
Fish Head Noodle
Stir-Fried Mee Sua (Mee Hoon)
Stir-Fried Tung Fun With Pumpkin And Salted Egg
Loh shu fun is one independent, extreme blandness; like life without friends. And that is the reason why we need absolutely
salty flavourful ingredients to make up for the taste. Soon Lei used minced pork, fried garlic and dried shrimps. The result, a good YUM. How about an extra, raw egg topping, eh? That would’ve given the dish a smoother texture, I believe.
As for the fish head noodle, the sweet fragrance of Chinese cooking wine was appetizing. It went well with the milky soup, no doubt. The addition of other ingredients like ginger slices, tomatoes, yam cuts and preserved vegetables provided a good contrast and bite. Fleshy fried fish pieces were aplenty as well.
We observed the dishes served on other tables. That plate of golden noodles was the most attractive of them all. Assuming that it was the signature stir-fried mee sua, we decided to include that in our order. Well, it wasn’t. But we walloped it anyway. I was pretty sure that we had mee hoon instead of mee sua. Slightly bland, as compared to the aforementioned claypot dishes but was compensated by the generous amount of ingredients like scrambled eggs, prawns, scallion and pork.
The goldie strands, were in fact the stir-fried tung fun with pumpkin and salted egg. Yes, we had that as well! It’s never easy to cook tung fun for they stick together easily, given their starchiness. Here, it was nicely cooked, without being mushy. Salted egg yolks gave the dish a nice colour and above all, a rich flavour that perhaps, can only be substituted by the more expensive roes. Pumpkin provided some sweetness and bite but was more of an option that a need, I feel. Nevertheless, points for creativity there!
On Labour Day, I had a few hours to burn before meeting up with the monkeys for lunch. So, I drove to Soon Lei again, just to make sure that I had memorized the route perfectly (which I failed, a few weeks back and we ended up at Alexis @ BSC). It was packed to the brim at noon! The neighbouring Goon Wah was no better.
So, if you are planning for a visit to this reasonably priced restaurant, come late. Waiting for tables in relatively hot and humid conditions is no fun. Think mushy tung fun.
Kedai Makanan & Minuman Soon Lei
G7, Blok KP1
Taman Kuchai Jaya
58200 Kuala Lumpur
Tel: (+6016) 608 7282 / (+6016) 273 5369
Click here for a review by Lyrical Lemongrass.