Hamid Special Mee Sotong

“What a process! The noodles are fried with a red gravy that floods the wok, then eggs are scrambled in, and the noodles go back in. Topped with green onions, fried shallots, and a snowy cap of squid with sambal. The flavor is a mega harmony — a little sweet, a little spicy, with all the spices absorbed into the noodles. The lime juice cuts the richness. It's so saucy but all the gravy is absorbed. Every bite has little chunky surprises: tofu, bean sprouts, potato. It's addictively tasty and very filling. The color is so bright orange you can't resist.”