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 XO lala noodles from the Li Ji Lala noodles stall, which cost RM19.90 per bowl.
This bowl of XO Cognac Lala Noodles from Li Ji Lala Noodles features fresh lala (clams) cooked in a light yet flavorful seafood broth infused with premium XO cognac, ginger, garlic, goji berries, and spring onions. The thin rice vermicelli absorbs the sweet clam essence while remaining delicate and silky.
The generous portion of lala is the star of the dish. As the clams open during cooking, they release their natural juices into the soup, creating a broth that is both sweet and briny. The addition of XO cognac elevates the aroma, contributing subtle notes of oak, dried fruit, vanilla, and warmth that complement the seafood without overpowering it.
The chili-soy dipping sauce served on the side provides a spicy and salty contrast, allowing diners to enjoy the clams in a more traditional Cantonese seafood style.
Lala noodles are a relatively modern Malaysian-Chinese creation that became popular in Kuala Lumpur and the Klang Valley. The dish draws heavily from Cantonese seafood cooking techniques, where fresh shellfish are quickly cooked with wine, ginger, and stock to highlight their natural sweetness.
While many establishments use Chinese rice wine or Hong Kong-style XO sauce, some premium lala noodle specialists use XO cognac, a high-grade French brandy traditionally associated with luxury dining. The cognac is briefly heated during cooking, allowing much of the alcohol to evaporate while leaving behind its distinctive aroma and depth of flavor.
This approach reflects a broader Cantonese culinary tradition of pairing fine seafood with quality spirits to enhance fragrance and complexity. Over time, XO cognac lala noodles developed a reputation as a more premium variation of the classic clam noodle soup.
