Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. It is time to try food from another stall.
This time, I ordered stir fried lala bee Hoonfrom the Li Ji Lala noodles stall, which cost RM16.90 per plate.
Stir-fried lala bee hoon is a beloved local Malaysian-Chinese noodle dish made with rice vermicelli (bee hoon), clams (lala), and a savory blend of sauces. At Li Ji Lala Noodle, the version you tried features a generous serving of stir-fried cabbage, egg, spring onions, and baby clams (lala), all wok-fried with dark soy sauce and aromatics to bring out a smoky, umami-rich flavor. The slight char on the vegetables and egg adds a “wok hei” element — that distinctive seared aroma highly prized in Chinese stir-frying. The bee hoon absorbs the rich clam juices and seasoning, making each bite flavorful, while the lala offers a briny sweetness that complements the earthy soy base. The dish is simple, hearty, and comforting — a true street food classic reimagined in a modern mall setting.
Lala bee hoon originated in Malaysian hawker culture, particularly among the Hokkien and Teochew communities. Traditionally, it’s served as a soup dish, especially popular in Klang Valley and coastal areas where fresh clams are abundant. The soup version is often cooked with ginger, Shaoxing wine, and sometimes milk to create a creamy, briny broth.
The stir-fried version, like the one at Li Ji, is a dry reinterpretation that’s more robust and convenient for quick dining. It likely evolved as a practical, economical street food—easy to cook, satisfying, and portable. The use of clams not only adds flavor but reflects the seafood heritage of many southern Chinese migrant cuisines adapted in Malaysia.
Li Ji’s take brings this traditional dish into a cleaner, air-conditioned setting without losing its rustic charm.
