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2012-08-01
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We had Hakka Wui Sang Min, cost RM10nett. The noodle served with sliced mushroom, bitten eggs in the starchy gravy, vegetables decorated on the side, sliced carrots and topped with pieces breast chicken meat. The style is like Cantonese fried Kuey Teow with Egg aka Wat Tan Ho Fun. I like the type of noodle used, sang min instead of yee mee for having different texture, more springy and non oily. Enjoyed the noodle very much for its right texture, not too soft and the gravy that cooked to the
The Uncle Chef is really generous with the amount of ingredients put in as well as his effort made. The Uncle Chef told us, we were lucky to arrive early, the first batch of diners to arrive, as preparing this dish is not easy and time consuming. He usually will not accept the order if it is crowded.
Lucky day for having to try this wonderful dish!
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