Cover Lok lok (Photo: Wong Yu Liang/Getty Images)
Lok lok (Photo: Wong Yu Liang/Getty Images)
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We spoke to six chefs about the meal they plan to usher 2024 in
Picture this: You wake on New Year’s Day in the morning to a blaring alarm that you forgot to turn off. You’ve probably had too much to drink, and your stomach grumbles, a sure sign it is time to get out of bed, but what’s the plan? Are there any leftovers in the fridge for you to raid? Do you have ingredients to whip breakfast up, or will you head out for something hot and nourishing?
We turn to six chefs who are making waves in the dining scene to find the right answer.
Read more: 5 ethnic Sarawakian dishes you should know, according to chef and supper club host Karen Yap
Lee Zhe Xi, Eat and Cook and Barkar KL
Lok lok! It is comfort food to me, especially after a long day of work or a night out when you need something hot. There are selections of fried items and the choice of spicy soup or clear soup. My favourite one is the place along Old Klang Road open until 3am.
My second choice would be dim sum, at Restoran Sing Pao Dim Sum, also along Old Klang Road, which opens until very late.
Chong Yu Cheng, Terra Dining
I would have to go for a hot bowl of fish head noodles at Kopitiam Huan Le in Ipoh. Since it is cooked to order, you need to wait a while, but it is worth it as the fish is fried fresh, and the stock base is very good. It is strong in Shaoxing wine, and you know what they say about alcohol dampening hangovers, so that might help!
Chin Wong of Restaurant Shu
Above Chicken soup (Photo: wulingyun / Getty Images)
Chicken soup (Photo: wulingyun / Getty Images)
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Honestly, whatever my mum wants to cook on the day! Most probably chicken soup.
Eddie Ng of Edju Omakase, Okaju Japanese Grill, and Restaurant KL
Something soupy, most likely a noodle soup at Hai Kah Lang Seafood Noodle in Cheras. It has the best clear, simple soup and is exactly what you need after a heavy night of drinking.
David Tay of Carbon
Ramen, at either Menya Shishido or Kanbe Ramen. It’s the ultimate comfort food, and the broth at either place isn’t overly heavy or oily.
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Wei Chieh Yeoh of Carbon
USJ 14 char kuey teow. The noodles here are separated one by one by hand, and it doesn’t get any better.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
