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2013-08-19
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Hokkien MeeComes to the most signature fare of every Penang tourist shouldn’t have missed, Hokkien Mee. I usually would ask for a mixture of noodles and also the vermicelli. This way of eating the noodle gives me a better texture. Also, I would request the soup base for my bowl of mee to be also a mixture of thick and the dilute soups, a.k.a, ‘loh’ add with prawn soup. The former having a much thicker brownish texture while the latter is totally the opposite. But it is nice and sweet as it has b
Comes to the most signature fare of every Penang tourist shouldn’t have missed, Hokkien Mee. I usually would ask for a mixture of noodles and also the vermicelli. This way of eating the noodle gives me a better texture. Also, I would request the soup base for my bowl of mee to be also a mixture of thick and the dilute soups, a.k.a, ‘loh’ add with prawn soup. The former having a much thicker brownish texture while the latter is totally the opposite. But it is nice and sweet as it has been boiled with the prawns shells for decent hours to get the gist out of it. So when enjoying this way, you get to savour a scrumptious bowl of prawn noodles
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