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2012-06-29
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This is the one and only place where I truly, thoroughly and tremendously enjoy the lei cha (also spelled "lui char"). Perhaps the best thing is that they don't use any sawi. Instead, they use sweet leaves (the same thing found in pan mee).Also, plenty of peanuts and other good stuff like long beans and carrots makes me happy and healthy.The rice is tasted almost peppery and herby - I like it. It's coarse like brown rice but it's green. The soup is very aromatic and thick; I taste a hint of basi
This is the one and only place where I truly, thoroughly and tremendously enjoy the lei cha (also spelled "lui char"). Perhaps the best thing is that they don't use any sawi. Instead, they use sweet leaves (the same thing found in pan mee).Also, plenty of peanuts and other good stuff like long beans and carrots makes me happy and healthy.
The rice is tasted almost peppery and herby - I like it. It's coarse like brown rice but it's green. The soup is very aromatic and thick; I taste a hint of basil but it could be something else.
I would scoop in half the soup first, and slowly mix it in and enjoy the aroma with the combination of crunch, soft, coarse, and fibrous textures. If you allow the taste to come through, some sweetness from the vegetables rises up. I would scoop in more soup gradually, but leave some to enjoy at the end of the meal.
Absolutely gorgeous.
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