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2013-12-13
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Lei Cha Fried RiceUnlike the conventional way of eating Lei Cha rice, the similar fare by Ying Ker Lou is slightly different and the idea is fresher too, that is to have it the fried way. This method for one, would be more appealing to those foodophile who feels quite intimidated with the usual big bowl of greenish soup, and at the other hand, the rice is much more fragrant and dish up with more ‘wok hei’- at least this time it gets thumbs up from him, lol) Each grain of rice is chewy and thorou
Unlike the conventional way of eating Lei Cha rice, the similar fare by Ying Ker Lou is slightly different and the idea is fresher too, that is to have it the fried way. This method for one, would be more appealing to those foodophile who feels quite intimidated with the usual big bowl of greenish soup, and at the other hand, the rice is much more fragrant and dish up with more ‘wok hei’- at least this time it gets thumbs up from him, lol) Each grain of rice is chewy and thoroughly immersed with the essence of Lei Cha, but still not that apparent flavorwise. Nevertheless, you get to enjoy the engaging aroma of the fried egg alongside with the various texture of the greens side dishes. I enjoy the way they sprinkled the white sesame concentrated at one area and the pickled radish is very crisp too. As for the soup, it is delightful and not that strong in the tea taste. Subtle and hearty.
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