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2013-10-11
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If you spend sometime walking around Bukit Timah Food Centre nearing meal hours, you would probably get to see a handful popular stalls with sprawling queues. Specialized in solely Hokkien Noodle, Xie Kee Hokkien Mee stall is just one out of many stalls that is drawing the hordes.The uncle who was preparing the food had its noodle cooked separating from the broth. The fire and timing was well control as seen during the queue. When the noodles was cooked to the right texture deemed by the cook, t
The uncle who was preparing the food had its noodle cooked separating from the broth. The fire and timing was well control as seen during the queue. When the noodles was cooked to the right texture deemed by the cook, the broth was then added to sum up the dish.
I'm not a person that is in favour of the "Ki" smell that comes from typical type of yellow noodle used by the hawkers. I must admit that the plate of noodles was great and just that my stomach had turned down the dish due to smell of the yellow noodles. Nevertheless, there were still many Die-Hards who dont mind joining the queues for the plate of noodles.The plate of noodle was cooked to a moist perfection with consistent prawn broth taste with prawns, shreds of pork belly and sotong included.
Overall, i find that if the noodles was self processed by removing the smell, it could be better but beats me, this smell may be unique and could also be one of the reasons why the queue from the patrons.
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