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2012-11-19
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Little by little, we're exploring Hutong's other must-try stalls. A tricky task though, since some of them are closed by dinnertime. Mo Sang Kor's bak kut teh was mouthwatering. Some of the most gigantic slabs of pork ever, with super-tender meat. Not one of those soups with a strong herbal aroma though. Kim Lian Kee's charcoal wok-fried Hokkien Mee (from Petaling Street) ranked among the most flavourful versions we've ever tried. Absolutely bursting with wok hei. Would be even better though if
Little by little, we're exploring Hutong's other must-try stalls. A tricky task though, since some of them are closed by dinnertime.
Mo Sang Kor's bak kut teh was mouthwatering. Some of the most gigantic slabs of pork ever, with super-tender meat. Not one of those soups with a strong herbal aroma though.
Kim Lian Kee's charcoal wok-fried Hokkien Mee (from Petaling Street) ranked among the most flavourful versions we've ever tried. Absolutely bursting with wok hei.
Would be even better though if it had more crispy pork lard and other ingredients.
Soong Kee's Beef Ball Noodles, originally from Jln Silang, was our other stop.
A very filling portion of noodles topped with tasty minced pork, with sides of springy beef balls and super-tender tripe and tendons.
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