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2012-08-10
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I know that there's a lot of die-hard hokkien mee experts out there, and I don't profess to be one of them but I do love this particular version. I don't like my hokkien mee too dry and this version is perfectly, slurpingly right for my tastebuds. There's also oodles of vegetables here, which only gives it that natural sweetness. (I'm not really one for pork lard, but I never hear others complaining about the lack of it, so I guess that's points for it too?) Eat with the awesome belacan!Because
I know that there's a lot of die-hard hokkien mee experts out there, and I don't profess to be one of them but I do love this particular version. I don't like my hokkien mee too dry and this version is perfectly, slurpingly right for my tastebuds. There's also oodles of vegetables here, which only gives it that natural sweetness. (I'm not really one for pork lard, but I never hear others complaining about the lack of it, so I guess that's points for it too?) Eat with the awesome belacan!
Because we brought some friends to the restaurant that night, it also meant we could order other dishes which we usually never did, like the Cantonese Fry (kong fu chow). This also wasn't too bad and better than most versions that I've tried. The flat rice noodles were smooth and silky in the egg-based noodle broth.
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