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2012-08-25
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The stall is located at a quiet road beside the Seapark market and it only opens at night. The tables are arranged along the road side, slight steep slope and dim lightings. I find the environment slightly less conducive to dine in. Nevertheless, I come to see its signature technique: the flying wantee mee! The chef toasts the wantee mee really high up after being dipped in the boiling water. Every time he toasts it, I "wow", he catches it. A scene not to be missed. Wantan mee (big) with wantan
Wantan mee (big) with wantan (dumplings) in soup, char siew (caramelized pork) and siew yuk (roast pork).
The roast pork were cut into small pieces. It was well-balanced between fats and lean meat. The roasted skin was crispy at first, but it became chewy later on. It was slightly salty. The char siew edges were slight caramelized. The fats of the char siew has melt-in-the-mouth texture, it was sweet and succulent.
The wantan mee came with a little vegetables. The mee was thin and springy. All the mee were well-coated with the soy sauce, which was sweet. The mee has no alkaline taste, which I always prefer.
The dumplings were small, it was filled with minced meat. The meat was slightly pepperish and tender. The dumpling skin was soft.This is a humble little stall that could fix my wantan mee cravings at night.
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