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2013-06-30
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With a Hokkien origin to the dish, the thick gravy is mainly of corn starch, varied spices and eggs and covers the thick flat yellow noodles underneath. It is not complete without the addition of ngo hiang (composition of various types of minced meat seasoned with five-spice powder, rolled inside a beancurd skin and deep-fried), fish cakes, pork dumplings and a portioned egg slice. With a soup spoon full of red chili and vinegar, every mouthful gives a flavorsome burst. (+) Thick gravy and not o
With a Hokkien origin to the dish, the thick gravy is mainly of corn starch, varied spices and eggs and covers the thick flat yellow noodles underneath. It is not complete without the addition of ngo hiang (composition of various types of minced meat seasoned with five-spice powder, rolled inside a beancurd skin and deep-fried), fish cakes, pork dumplings and a portioned egg slice. With a soup spoon full of red chili and vinegar, every mouthful gives a flavorsome burst. (+) Thick gravy and not overly pungent with spices.
(+) The starchy yellow noodles fortunately do not exude that typical 'gi' (ammonia) smell/taste.
(+) Deep fried ngo hiang and fish cakes are crispy on the outside and soft on the inside.
(+) Every mouthful gives a very well balanced array of tastes, so you dont get overwhelmed by spiciness for instance.
(+) The well portioned amount of vinegar was a good acidic stimulation to your taste buds and senses.
(-) Closes early at about 3pm and thankfully we bought the last bowl!
(-) Ngo hiang and meat pieces are bite-size portions, and foodies always do not mind more.
(-) Not recommended for those who prefers a stronger oomph.
Verdict: 8.0/10
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