MondayYou may find local food everywhere in Kuala Lumpur, but there’s this particular one that I always go back repeatedly for their Char Kueh Teow & Dry Curry Noodles.
The Char Kueh Teow at Shangri-La Restaurant has enough ‘wok hei’, which is the distinct flavour you get from stir-frying food in a hot and well-seasoned wok. As for the Dry Curry Noodles, it’s a simple bowl of noodles that comes with a tender chicken curry thigh, but it packs a punch in terms of flavour!
This restaurant has been here for decades, but they renovated the interior & exterior few years back, so it looks pretty new now.
The best dry curry noodles in town, with huge pieces of chicken and tofu.
Gravy for the dry curry noodle.
One of the best Char Kueh Teow in KL. For me, it beats some of the famous Char Kueh Teow from Penang.