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2011-12-06
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This quaint little 'tai chow' is situated on the quiet street of Jalan Barat along Imbi Palace. Most customers come here for their famous har mee, which they claim that the recipe has not changed over the years.The chef assured us 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
This quaint little 'tai chow' is situated on the quiet street of Jalan Barat along Imbi Palace. Most customers come here for their famous har mee, which they claim that the recipe has not changed over the years.The chef assured us 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. 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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