Wok Energy.

Not all woks are created equal. How else would you differentiate one plate of Kong Foo Chow (Cantonese Fried Noodles), or Fook Kin Chow (Hokkien Fried Noodles) from another?

Some days, or most days these days, when it gets too hot for an outdoor One2Two, you'd want to opt for an air-conditioned restaurant inside Plaza Damas called Wok Hei.

Now this is a ballsy name for a restaurant. A name that pays tribute to the 'energy' of the wok. And it normally involves a whole lot of kung fu than any Chang, Chung or Chong chef (the Malaysian version of Tom, Dick and Harry) can handle.

When the moment of truth arrived, as the plate of noodles was laid down on the table, my chopsticks raised, and my nose in position to catch the all-telling whiff - I knew there and then, like one would know a Chivas from a Jack Daniels, that this was gonna be special.

There is no mistaking the taste of 'energy' from the well-heated wok, encapsulated in the rice vermicelli and flat noodles of the Yin Yong Kong Foo Chow. Or especially in the curry-laced sauce of their Kam Heong Chicken.

For variety sake, they also have other favourite local dishes here as well, like Kangkong Belacan, Stir Fried Sotong, Sweet & Sour Chicken and more. And believe it, they're all better than those served in your average restaurants.

The steamed fish however, which do not require the use of a wok, was quite a let down.

But all in all, taking into consideration the cool surroundings of a shopping mall in Sri Hartamas, Kuala Lumpur, minus the sweaty shirt after a meal under the hot sun outside, I'd rate this place two-thumbs up. And that's a lot higher than I would ever rate a Jackie Chan Hollywood flick.