At the risk of being arrested for the potential to cause dissension, I can't help but pose the question, "Why does wan tan mee tastes so much better in Malaysia than compared to Singapore?" This stall at the corner of Jonker Walk is run by three generations, grandma at the cooking helm, mother preparing the ingredients and daughter serving the plates. The daughter is already in her 40s so you know, for sure, this has to be good.
The noodles were cooked to al dante perfection and each strand was a single entity without any annoying clumping. The sauce had just the right balance of saltiness, sweetness and spiciness. Although the barbecued pork was decently above average, the wan tans were bursting with an extremely fragrant sesame flavor. Good stuff indeed.
The toast served here was abit of a let-down though. This was so scantily dressed with butter and coconut-egg jam that I was worried it would catch a cold even in this heat.
The soft-boiled egg was cooked to just the right finish though. A great way to slurp up some protein to round off an excellent breakfast.D
3 comments:
i have never liked soft boiled eggs before. In fact, I shunned them! haha. The wanton mee reminds me of thsoe i ate during my first virgin trip to Malacca too. Wonderful trip. Looks like u had a great time too!
Bloody orrsome mate!
The noodles especially!!!
Your blog has demonstrated that while dining in Singapore is magnificent, dining in Malaysia is extremely magnificent, what, with the drive and spirit of adventure in finding an eatery gem in a seemingly foreign place. As I sip my morning coffee, I browse your blog for inspiration.
Post a Comment