Straits Times' Foodie expert Ong Sor Fen gushed about this particular eats in 2009, mainly about their barbecue pork or Char Siew. It is really tender, without being overly greasy, the result of using pork belly, rather than shoulder butt or tenderloin.
But sometimes a big star cannot save a movie if the rest are sub-par.
Ricoh GXR A12 1/80s f/2.5 iso1600
This is a typical Wanton Mee served in Singapore and Malaysia, noodles are prepared dry, bathed in a sauce, accompanied with vegetables and dumplings. The saving grace in today's dish is the Char Siew and noodles, Pontian noodles to be precise. If you like noodles al dente, Pontian noodles are that a bit more "toothy" or "q". I love "q".
What disappoints is the undercooked vegetables and worse the Wanton.
I general dislike the local version of wanton, the meat dumpling has stuffing measured with a micro pipette and wrapped in thick flour blanket, dunked in soup it is like eating weird tasting mushy marshmallow. They were "generous" by giving the fried version together with the soup version, but more of something blah just reinforces how disappointing it is.
Char Siew and Pontian noodles are just fine with the sauce. Dump the dumplings.
1 comment:
This is excellent for switching to different volumes for adding different substances to the same test tube, such as the reagent and blood used in a Reticulocyte count.
Pipette
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