And it was de-lish.
We've returned to Restoran Yu Ai, but not for the fantabulous seafood curry noodles. Today we're craving a hit of heat, so it's the tomyam seafood noodles we're after.
If all you know of tomyam is based on encounters with Thai tomyam gung (spicy-sour soup with shrimp), please set aside your preconceptions. The only thing the two have in common is 'hot' and 'sour'.
Malaysian tomyam is Thai tomyam on steroids. Whereas the latter is clear and delicate, the former is brick red and gutsy. Thai tomyam is spiced up with slices of fresh chili; Malaysian tomyam is built on a foundation of ground chili paste. While the Thai version makes a light and piquant accent to an assembly of other dishes, Malaysian tomyam is a hearty meal in itself.
Yu Ai's second floor offers air-conditioned comfort, but we're dining out back, al fresco. In addition to plenty of umbrella and tree-shaded tables, here you'll also find the extended kitchen.
These pots hold backup supplies of tomyam, curry, fried tofu in chili broth (for the curry - opening second photo), and qing tang (clear soup). There's also a heavy, blackened wok big enough to take a bath in; it's put to use early in the morning, when some lucky staff member fries up a mess of pungent sambal.
At 2pm on a Saturday the restaurant - indoors and out - is packed. We wait a good half hour for our order. We're starving, and contemplate waylaying the waiter as he carries steaming bowls of goodness to other tables.
All's forgiven when our order arrives.
It's everything we're looking for a in a tomyam noodle. The flavorful, complex broth is perfectly phet-priow, 'spicy-sour' in Thai. After a few bites our tongues are burning, our lips tingling. The broth is so limey we're nearly puckering. Moist red spots appear on our cheeks, and under our eyes. We're wishing for a breeze; comfortable in the shade just a few minutes ago, now we're sweltering.
We're ecstatic. This tomyam noodle is the spiciest Malaysian dish we've ever had.
Generous amounts of seafood (head-on shrimp, squid, mussels, surimi) are icing on an already sensational cake. Dave likes his fresh mee noodles, but I think my dried yee mee have done a better job of absorbing the delectable soup.
A packet of tissues and about 29 ringgit (about U$8) later, we're outta there. Expensive, you say? Well, until I'm directed to a cheaper, tastier, and hotter tom yam noodle in KL, I'll be lighting my fire at Yu Ai.
Yu Ai Restaurant, 42 Jalan Segambut Utara. 8am-4pm.