Mighty Seven and Monica Tindall
Newly opened, Ru Di Fook Noodle Bar in Kota Damansara offers a great selection of inspired East Asian cuisine. Executive chefs Rudy Wee and Peter Pang are the creative geniuses behind the food menu, and additionally, champion barista Irvine spices up the drink choices with his award winning latte art and innovate beverage creations.
Ru Di Fook is cosy and inviting and leaves me wanting more. With Chinese elements on the wall, Japanese animation on placements, plants greening up the space, and the delectable food and drinks selections, it’s easy to understand why this urban noodle bar has quickly risen to fame.
With one of the partners also an owner of 103 Coffee Workshop, we are assured the caffeine offerings here are top notch. We choose to save the coffee for last however and begin with some cocktail refreshment. Rudifook Mizuwari (RM16.80) showcases the fruity and nutty taste of sake, combined with the acidity from lemon and a heavenly taste from elderflower syrup. This one really tickles our palates.
Summer Hawaiian Onglai (RM22.80) brings together subtle acidity and sweetness with sake and coconut juice, and is finished off with a lingering smokiness given by the freshly torched pineapple garnish. Truly refreshing.
In our final cocktail, sake and dried salted plum formulate a perfect balance of fruity, salty and sour in the Rudifook Umeshu (RM22.80). It’s another, ‘Wow!”
The menu provides a contemporary take on Asian classics, as well as some clever innovations on western dishes. Fuyu Caesar Salad (RM13.80), an Asian version of the traditional Caesar, is bright and cheery in presentation and in flavour. Bok choy replaces romaine lettuce, crispy strips of wonton wrappers for the croutons, fried ikan bilis in place of anchovies, and juicy lychee and cherry tomato halves gift colour and freshness. A creamy fermented beancurd provides a savoury dressing, much like Parmesan might in the original. This Asian twist just might see the classic’s days numbered.
A clear favourite of our meal was the Kung Fu Mushroom (RM10.80). Deep fried in a light aerated batter, shimeiji and oyster mushrooms had us diving back in for more and more. A delectable aioli was a scrumptious accompaniment.
Umeshu Plum Tomato (RM8.80) is no ordinary dish. Even for those of us who are not excited by the fruit at all, it merits an order. Wedges of peeled red tomatoes are soaked in plum brandy resulting in the tastiest tomato salad I’ve ever tried.
Pigs in Blanket (RM12.80) are a simple recipe of luncheon meat and cheese wrapped in a wanton skin and deep-fried until hot and golden. What elevates this dish to mouth-watering levels is the spicy mango dipping sauce that partners it. Yum!
Please do not claim to be on a diet when dining at Rudifook as all good intentions will go out the window. Fried Herby Spiced Wings (RM19.80) and Namyu Zhayuk (RM16.80) will make sure of it. The wings are almost amber in colour and based with a mixed herbs puree. The Hakka deep-fried Namyu pork is equally handsome with its contrasting red coat and sophisticated black fungus puree.
We’ve enjoyed everything up to this point, and especially appreciated the creativeness in recipes. The local favourites on the menu, however, are simple mee dishes. Wanton Mee Dry (RM15.80) and Hou Pak Dong Kee Dry (RM17.80). The first is composed of three fried wantons, a halved slow cooked egg (onsen style), boiled kailan and sliced mushrooms. Both bowls are served with an exceptional scallion soup on the side. The latter sees duck egg mee with Rudifook’s original roasted pork and yuzu barbeque pork. Pork lovers, this is a must. The subtle yuzu layer does wonders in enhancing the porky flavours of this preparation.
Do save room for dessert as Rudifook shines in providing a sweet ending with originality. The Milo Pie (RM20.80) is chef Rudy’s fond interpretation of a saccharine childhood memory. Chocolate cereal, vanilla ice cream, whipped cream, salted ganache, and a generous sprinkling of Milo brings youthful recollections flooding back for us all, as we bite, munch, nibble and recall our sugary favourites from the past.
Horlicks Banana Crumble (RM20.80) on the other hand, is the favourite of chef Peter. Deconstructed banoffi pie is what he likens it too, with the inclusion of Horlicks crumble and Ping Pong candy giving it nostalgic Malaysian flavour. Torched bananas, whipped cream and a sweet drizzling of caramel hold it all together.
While not something I’m familiar with as dessert, we’re told that the Tim Mak Mak (RM12.80) is a deconstructed version of a Chinese favourite. Gingko barley, otherwise known as fu chuk yi mai, has a pleasing texture and is made extra special by crumbling the crisp wafer over the top.
Following sweets, Irvine showcases his skill behind the bar with a refreshing mocktail, Ringo (RM15.80) made with apple, plum, lemongrass and ginger, and a fantastic coffee creation Orenki (RM16.80) featuring a double shot of espresso, citrusy yuzu, fresh orange juice, aromatic thyme and given a boost of fizz with sparkling water. Both are great refreshment on a hot day. Being this year’s Latte Art Champion, our final taste had to be a coffee where we got to see Irvine show off his skill in effortlessly forming a beautiful rose atop a Flat White Coffee (RM12.80). Apologies for no shot of the final product, Caning too eagerly took a sip before it had been photographed.
Rudifook has proven a successful contemporary interpretation of a noodle bar. Great food, hip setting, and a team who are genuinely committed to improvement – what more could you ask for?
Reasons to visit: chic fun setting; creative beverages; good coffee; don’t miss the Umeshu Plum Tomato, Kung Fu Mushroom, Hou Pak Dong Kee and be sure to leave space for dessert!
Ru Di Fook Noodle Bar
2, Jalan PJU 5/4, Kota Damansara
Petaling Jaya, Malaysia
Open 11am-10pm, except Mondays.
+6 03 7496-7103