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2013-10-05
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I had visited Gurney Culture at the airport and thought that this restaurant was the same as that but sad to say, it wasn't. Other than the name, the wow factor at Gurney was not to be seen here. The signature prawn mee was seriously lacking in the aroma which I suspect could be due to the use of chicken rather than spare ribs. Having tasted the pork edition which made the soup a bit robust than the chicken version, I think the gap in the tastes made it rather difficult for me to appreciate the
I had visited Gurney Culture at the airport and thought that this restaurant was the same as that but sad to say, it wasn't. Other than the name, the wow factor at Gurney was not to be seen here. The signature prawn mee was seriously lacking in the aroma which I suspect could be due to the use of chicken rather than spare ribs. Having tasted the pork edition which made the soup a bit robust than the chicken version, I think the gap in the tastes made it rather difficult for me to appreciate the latter. As for the Penang ice-kacang, it tasted rather different from the local version we are used to which is full of colourful syrups. There was a strong spice taste in the shaved ice which I couldn't place my finger on and the pieces of dried sweet garnishings (forgot what they were) felt a bit out of place with the dessert. Maybe it was just us who couldn't appreciate this dessert since this was the first time we ate it.
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