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2012-07-31
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We were assured by the chef that the prawns used in the cooking is selected fresh everyday from their vendors and not kept overnight thus maintaining the freshness of the prawns. Apart from that, they only choose mature prawns which has lots of 'har kou' or prawn roe.The soup or gravy of the dish is a healthy red and orange hue which is laden with lots of prawn roe and it mixed in well with soup. This adds to the sweetness of the dish. The prawns are as big as a grown adults palm and not overcoo
We were assured by the chef that the prawns used in the cooking is selected fresh everyday from their vendors and not kept overnight thus maintaining the freshness of the prawns. Apart from that, they only choose mature prawns which has lots of 'har kou' or prawn roe.The soup or gravy of the dish is a healthy red and orange hue which is laden with lots of prawn roe and it mixed in well with soup. This adds to the sweetness of the dish. The prawns are as big as a grown adults palm and not overcooked making the flesh tender to the bite. The chef told us that the mee is fried to extra crispness before the gravy and prawns is poured onto it and served pipping hot.
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