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2013-12-29
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Penang Hai Beng Hainan Lor Mee with Pork Belly (槟城海明海南卤面) - S$6/-I always thought that lor mee has an acquired taste so you either end up being a huge fan or not quite so. Apparently the broth had been cooked for nine hours before being served to customers and unlike the Singapore's rendition of lor mee, this did not have the typical strong garlic and vinegar taste but rather more of a herbal fragrance. It was not overly viscous and suitable for the mass. Singaporeans who have a palate for our l
I always thought that lor mee has an acquired taste so you either end up being a huge fan or not quite so.
Apparently the broth had been cooked for nine hours before being served to customers and unlike the Singapore's rendition of lor mee, this did not have the typical strong garlic and vinegar taste but rather more of a herbal fragrance. It was not overly viscous and suitable for the mass. Singaporeans who have a palate for our local lor mee might not be used to it but upon secondary serving, the taste and flavours seemed to grow and while I accepted it eventually, I still prefer my lor mee done the Singapore-style.We went for the more luxurious version with added pork belly! The extra protein however was not as tender soft and had a rather distasteful 'pork' smell which did not go well for me. The clever use of yellow noodles, rice vermicelli, bean sprouts and pork skin (very sedap!) gave a good complementing texture. Overall, the serving was also generous for the price paid.
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