This relatively new chain of Teochew noodle stalls came up in conversation today, so I went on over to give it a try. They had a lot of unique things, particularly that cute little bowl of mee sua above, which came topped with scallops along with a bowl of soup containing sliced liver and meatballs. The meatballs were tasty while the liver was mild yet rich, and the noodles were slightly vinegary but still tasty as long as you ate it quickly before it got clumpy. The soup had hints of roasted garlic in it, akin to Bedok-style bak chor mee.
They also took pride in their handmade fish dumplings, so I got a bowl of that too, along with some of their fishballs. The surprising thing was that it came without noodles: instead, they placed the dumplings on a bed of lettuce and then ladled a brown sauce over it. That covered up the taste of the dumpings, but I nonetheless liked the firm and bouncy texture of the skin, as well as the fresh and delicate fishballs. I'm happy to come back here again, even if my choice is still for the more common type of Teochew noodles around here.
No comments:
Post a Comment