I tried the paofan at Hup Lok today, which came out in a rolling boil. But that broth got so quickly absorbed and evaporated that by the time I finally ate it, it was more like a paella marinera, complete with squid, clams, and prawns. But it still had a sinfully greasy fried egg in there to make it rich. I was happy to eat it with a side of their clams in white wine, even if the two dishes were quite similar.
No comments:
Post a Comment