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2012-01-19
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We were there on the second day of the New Year and we did not expect this stall to be opened as they usually off on the Monday. I overheard the owner telling one of the customers that they usually opened on a Public Holiday even if it is on a Monday. We were there at about 1pm.There was quite a crowd there waiting to order or have ordered and waiting to get their foods. There was no sight of their usual assistant but only the boss and his wife. The boss was busy taking the orders, serving bowls
We were there at about 1pm.There was quite a crowd there waiting to order or have ordered and waiting to get their foods. There was no sight of their usual assistant but only the boss and his wife. The boss was busy taking the orders, serving bowls of noodles when ready and collecting the payments with his wife in charge of the cooking. The boss kept apologising and politely asking the customers to self-service. He could not stopped saying 'thank you' to every one of his customers that self-serviced.
I ordered the $4.00 serving of U bian with prawns. I paid first and took a seat nearby, waiting to collect my bowl of noodle when ready.
Other than the tasty broth used as base to cook this bowl of delicious U bian, their chilli is what made them apart from their competitors. The chilli was crazily hot, the spiciness level is definitely not for the faint hearted. It is even so for a chilli lover like myself, i have to restrict myself from overtaking the chilli to prevent an upset stomach. It might not be the best way to eat it but i always poured a little of the chilli into the soup. If you are a fan of their chilli then you might want to take away a bottle and have it at home as they do packed it in a small container and sell it. I think i would get one the next time.
This is one of the best handmade noodle that i ever eaten.
張貼
