The best halal hokkien mee in town, according to seasoned foodie, Zara.
a bowl of hot, slurping, lip-smacking goodness that would make me itchy scratchy for days to come
( a warning note to eczema sufferers, the broth base is a potent concoction of prawn shell stock)
Now, I'm a wimp when it comes to spicy sambal that usually comes with a serving of hawker style noodles. Same goes to those cili padi potong in soy sauce or those customary pickled chillies on top of a plate of char keow teow. I was a firm believer that the noodles would be best eaten without the additional spiciness, to retain the original flavour lah konon. Padahal takut pedas!
But I tell ya, hokkien mee would taste like tepid tapwater without that sambal! It really was out of this world (or maybe it was just me who's just discovered that 'world').
Most of the time, when it comes to noodles, I'm pretty unadventurous and I'd choose safe dishes like char hor fun or any other clear soupy noodles over fiery red and dangerous-looking like curry mee or the simple mee kuah. Very prejudiced, you see, I even hated laksa penang and maggi curry when I was younger. It's a childhood quirk that I'm slowly trying to shake off. I'm more than willing to sample new kinds of food these days. Zara has already made a 'catfood' lover out of me.
I think I'm in good hands with Zara as makan buddy and Penang Island traveling companion. (I'm still hopeless with the roads in Penang). So, Zara, we're hitting upper penang road street market next for our culinary adventure right?
a bowl of hot, slurping, lip-smacking goodness that would make me itchy scratchy for days to come
( a warning note to eczema sufferers, the broth base is a potent concoction of prawn shell stock)
Now, I'm a wimp when it comes to spicy sambal that usually comes with a serving of hawker style noodles. Same goes to those cili padi potong in soy sauce or those customary pickled chillies on top of a plate of char keow teow. I was a firm believer that the noodles would be best eaten without the additional spiciness, to retain the original flavour lah konon. Padahal takut pedas!
But I tell ya, hokkien mee would taste like tepid tapwater without that sambal! It really was out of this world (or maybe it was just me who's just discovered that 'world').
Most of the time, when it comes to noodles, I'm pretty unadventurous and I'd choose safe dishes like char hor fun or any other clear soupy noodles over fiery red and dangerous-looking like curry mee or the simple mee kuah. Very prejudiced, you see, I even hated laksa penang and maggi curry when I was younger. It's a childhood quirk that I'm slowly trying to shake off. I'm more than willing to sample new kinds of food these days. Zara has already made a 'catfood' lover out of me.
I think I'm in good hands with Zara as makan buddy and Penang Island traveling companion. (I'm still hopeless with the roads in Penang). So, Zara, we're hitting upper penang road street market next for our culinary adventure right?
6 comments:
looks delicious lah. kat mana ni?
somewhere near chowrasta market. for rm4 and those heyoooge prawns, tersangatlah sedapnya cik sarah
I'm going to ind this boodle of noodle that's being oodled. (Does it sound like a real sentence?)
Hi Anne, mommy of Nunu!! That bowl of mee look so inviting. I'm a die hard fan of hawker food... char koay teow, yong tau fu, curry mee, wantan mee and ntah hapa2 mee lagi... My fave restaurant is Little Penang Cafe. Does that speak volume of my preference or what? :-D
dyanna, what a mouthful of caboodle!
nin, hello where you've been? bertapa dlm gua like me oso ah? eh, meh penang la kita ronda nak? cuti skolah ni
near chowrasta??? eh boleh la kita pegi nanti hujung tahun ni! err but i better have a dose of clarinase first or i'd break out. bah!
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