From 30 October 2019 onwards, Lou Yau has revamped their current menu to bring you even more and quality Malaysian dishes that are comforting, much-loved by local Malaysians and you could even say, staple dishes for Singaporeans as well! What differentiates Lou Yau from the usual hawker stores would be their attention to details to create an experience of real Malaysian flavours for their customers. All of if not most of their main ingredients are sourced from Malaysia itself and many of their dishes, sauces and condiments are handmade from scratch. And a bonus to it would be their affordability of their dishes, which are mainly priced below $10 per dish. Read on to find out more about some of their dishes from their refreshed menu!
First up, we have the iconic Penang Char Kway Teow with Prawn. This dish uses Lou Yau’s signature spring water hor fun which is brought in from Ipoh three times a week to maintain the hor fun’s freshness and quality. The spring water hor fun (unlike any other) is smooth, springy and most importantly, it does not have the floury processed taste which is present in some of the hor fun used elsewhere. The spring water hor fun is fried with bean sprouts, soya and fishes sauces and generous portions of fresh prawns, cockles and lap cheong. Lou Yau sure does not scrimp on their ingredients at all! This dish definitely taste as sinful as it looks, coupled with a tinge of ‘wok hei” which hits the spot. *Unavailable at the Bedok Mall Outlet
Probably one of the messiest meals you’ll ever have from KL, this Big Bowl Curry Mee has everything piled on top of each other – a mixture of bee hoon and yellow noodles sits at the bottom of the rich and fragrant glorious curry broth topped with kampong chicken, brinjal, long beans, roast pork, cockles, fried bean curd, tau pork, bean sprouts and a meatball. Priced at only $7.50, this dish is definitely a steal with so many ingredients in it! The curry broth is not spicy at all (great for those non-spicy eaters), however if you do want to spice things up, you can request for a side of chilli sauce. The curry broth is also not overly thick or creamy, which makes finishing the whole bowl an easy task.
A staple dish in the KL supper scene, each mouthful of the Chili Pan Mee is made up of al dante wheat flour noodle coated with Lou Yau’s homemade chili sauce, soft boiled egg, bits of mince pork, anchovies, mushrooms and some spinach. This is definitely a dish you should order if you just want a quick, simple and satisfying meal.
One of Lou Yau’s must try sides would be their Nyonya Otah which is homemade from scratch from a mixture of turmeric, lemongrass, fish paste and chili, which is then wrapped in banana leaf and steamed – a traditional method. What stands out in this otah is that you get huge solid chucks of fish within this fragrant steamed goodness which provides a nice texture and you can definitely tell that it is homemade!
For dessert, Lou Yau’s Penang Cendol comprises of light green tendrils of cendol, naturally coloured and made with pandan juice, and large red beans, packed on top of finely crushed ice. The deal breaker for this Cendol would definitely be the viscous brown-black gula Melaka sauce sipping and coating the crushed ice. The gula Melaka Lou Yau uses is imported directly from Malacca which explains why it is especially fragrant and pronounced. This is definitely a must order to complete your dining experience!
Other dishes from Lou Yau’s revamped menu includes:
For the launch of it’s new menu, Lou Yau has two promotions lined-up for the remaining two months of 2019 (Nov- Dec 19), applicable at all its outlets, except the outlet at Changi Airport Terminal:
– $2 off any mains when diners pay with OCBC Pay Anyone from 1 November 2019 – 31 December 2019
– Penang Cendol at only $1 from 1 November 2019 – 21 November 2019 (with purchase of any mains, while stock last)
Outlets: Chinatown Point, Bedok Mall, Changi Airport Terminal 4, IMM, Junction 8, Oasis Terraces, Sun Plaza
Opening hours: 11am – 10pm (Changi Airport T4 outlet: 6am to 1am)