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2013-07-16
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Heng Hwa cuisine is characterised by light natural flavours that come from the ingredients.Lor Mee ($4/ small)Silky handmade noodles with pork belly, prawns and clams braised in a luscious pork broth.The Lor Mee here is served in white gravy (unlike the usual dark lor mee gravy), with generous portions of vegetables, succulent clams, sliced pork, prawns and beancurd puff.Mee Sua ($4/ small)Mee Sua symbolizes longevity. The pristine, thread-thin vermicelli doesn’t turn soggy when cooked. Similar
Lor Mee ($4/ small)Silky handmade noodles with pork belly, prawns and clams braised in a luscious pork broth.
The Lor Mee here is served in white gravy (unlike the usual dark lor mee gravy), with generous portions of vegetables, succulent clams, sliced pork, prawns and beancurd puff.
Mee Sua ($4/ small)Mee Sua symbolizes longevity. The pristine, thread-thin vermicelli doesn’t turn soggy when cooked. Similar to Lor Mee, there is pork belly, prawns and clams, topped with seaweed and peanuts.
Stir-fried Yam ($10/ small)A savoury-sweet traditional offering of skillfully fried yam cubes with crisp golden exterior and light fluffiness within.
Sweet and sour Fish ($10/small)Deep fried till golden brown, crispy on the outside and tender on the inside; topped with tangy and sweet gravy which further enhances the flavour of this dish.
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