Some food are symbolic to their place of origin – like how Portuguese Egg Tart is to Macau, or how Hor Fun is to Ipoh. In Kuala Lumpur, I dare say I have found its holy grail in the form of Restoran Yu Ai’s Curry Seafood Noodle.

Although slightly greasy from the chilli oil, there is no denying that it’s flavoursome and full bodied tawny curry is rich and intricate, with layers of spices like cinnamon, cloves and ground coriander, and a hint of sweetness from the coconut milk.

Portion wise the serving is generous and they don’t skimp on the seafood - Clams, Prawns, Mussels, Fish Slices and Cuttlefish are piled high such that you barely see the noodles within, and there are also Tau Pok, or Beancurd Skin for the curry version.

We opted for Bee Hoon as we believed it sucks up the gravy better. This bowl of curry noodle is worth every RM15 of it.

The other best seller would be the Tom Yum flavoured noodles. The broth is good but nothing close to extraordinary with the obligatory sweet & spicy, sour & bitter taste, with the latter tipping the balance due to heavily use of Assam, or Tamarind that leaves one with its tart taste. With an additional of RM5, one gets a gigantic bowl of noodles that comes with additional prawns. The prawns are fresh and its flesh sweet and firm.

I would prefer the yellow noodles to be slightly undercooked but somehow the texture is still shiok and doesn’t taste strong of “Kee”, or alkaline taste.

Fret not for those who are not into spicy food but still wish to devour the seafood galore – Yu Ai has a clear soup version. However, for the more adventurous, I urge you to opt for the RM20 Curry Seafood Noodles, you will not regret it!!!

You can view the all photos and other reviews @ His Food Blog.