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2010-12-31
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My first impression for the stall was rather good.It look pretty traditional to me from it's open concept of cooking the fried hokkien mee.Chef wore a strawhat which somehow gave me a nostalgic feel.Best of all, it's being serve on dried banana leaf (which we hardly see it on hokkien mee nowadays.)$4 portion look a little pathetic, so i went on with the $6 instead.Somehow I was quite disappointed with the execution of the dish.Noodles were a little undercook and the broth used was not strong eno
It look pretty traditional to me from it's open concept of cooking the fried hokkien mee.
Chef wore a strawhat which somehow gave me a nostalgic feel.
Best of all, it's being serve on dried banana leaf (which we hardly see it on hokkien mee nowadays.)
$4 portion look a little pathetic, so i went on with the $6 instead.
Somehow I was quite disappointed with the execution of the dish.
Noodles were a little undercook and the broth used was not strong enough.
In short, it was too bland.
It look flavour and smell heavenly, but the lack of taste destroyed everything.
Ended up I have to mixed more chilli in to spice up the dish to make it more edible.
A little twist to the broth and better timing manipulation work will do the trick to perfect the dish.
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