Cheong Liew

Black Hokkien Noodles

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Preparation info
    • Difficulty

      Easy

Appears in
Cheong Liew: Inside My Food
Cheong Liew

By David Sly and Cheong Liew

Published 2025

  • About

This is one of Cheong’s favourite noodle dishes from the Fujian province in south-eastern China, but his interpretation has proved quite controversial among the restaurant diners he has served it to.

Method

I was inspired by a Cantonese restaurant in Kuala Lumpur that takes this dish to another level, making hokkien noodles thicker than normal and coloured black from squid ink. On the plate, it looked like a surreal piece of art.

I did this dish in The Grange restaura