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2012-04-02
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If you're a regular at Section 17's wet market area, you will definitely know this place. It's easy to find and a regular spot for folks to dine at this place; that explains the crowd and sharing of tables.To be honest, I think this place doesn't need much introduction because the food speaks for itself. I would order one of these 3 when I'm there. Char Siew Wan Tan Mee, Wan Tan Mee with braised chicken feet and mushroom(Dong Gu Gai Giok) or the Curry Mee; all from the same stall.Another favouri
If you're a regular at Section 17's wet market area, you will definitely know this place. It's easy to find and a regular spot for folks to dine at this place; that explains the crowd and sharing of tables.To be honest, I think this place doesn't need much introduction because the food speaks for itself. I would order one of these 3 when I'm there. Char Siew Wan Tan Mee, Wan Tan Mee with braised chicken feet and mushroom(Dong Gu Gai Giok) or the Curry Mee; all from the same stall.
Another favourite spot for my char siew my wan tan mee fix. The egg noodles here are really springy and fragrant. The black sauce also helps with the sweet taste and I feel that they are just that perfect combo for a delicious plate of wan tan mee; or at least how it should be. The char siew here is not really spectacular but definitely way better than Koon Kee's Wan Tan Mee.
The braised chicken feet was really fragrant and savory.. Skin with some crispy texture that peels off easily, bones so tender that it breaks apart in your mouth with little effort. All these goodness glazed over with thick aromatic gravy which made the everything so flavorful.
The curry mee's soup is light while some are those thick creamy ones. And whenever I patronize this place, me and my father in law would bring our own key limes. Although the curry mee is delicious on its own, we like to add a little sour and citric flavor into the mix. Either way, a hearty bowl of curry mee awaits.
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