Hawker fare is typically served in a sloppy mess, but this was beautifully presented and came chock full of ingredients: tofu pok, sliced egg, fish cakes, beancurd sheets and charsiew, topped with a dollop of spicy sambal. The curry offers a spicy kick, and you can really taste the fragrant flavours of lemongrass and galangal. Curry noodles in KL tend to be creamy and heavy on the coconut milk, but this is very clear and light.