Today I have lunch with my friends at the Sama Square food court. Sama Square is a vibrant food court with an industrial-chic aesthetic, featuring open steel beams, colourful stalls, and a spacious layout. It provides a casual and lively dining environment, with various local and international food vendors. The space is well-lit with natural sunlight streaming through its semi-open roof design, and seating areas are modern yet simple, focusing on functionality and comfort.
After looking around, I ordered the noodles fish fillet with lala noodles from Li ji lala for RM20.90. This dish features crispy fried fish fillets and fresh lala (clams) served in a creamy pork bone broth, subtly enriched with evaporated milk and a splash of Chinese cooking wine. The broth is simmered to a milky consistency, drawing out deep umami from the bones, while the wine adds a gentle aromatic lift that enhances the seafood’s natural sweetness.
The use of lala reflects the abundance of shellfish along Malaysia’s coasts. At the same time, adding goji berries and spring onions hints at Chinese medicinal cooking, believed to promote balance and well-being. Over time, this dish evolved from home-style soups into a beloved street and restaurant staple, valued for its smooth, savoury broth, subtle seafood sweetness, and the satisfying contrast between tender clams and crispy fish. It’s a true reflection of local Chinese flavours adapted to Malaysian tastes and ingredients.
