I ordered the big portion ($3.50), and was shocked by the big serving portion when the stall keeper handed the bowl of noodles to me... And I am right, super full after finishing the noodles... As I hated coriander/parsley leaves, I requested not to put them in... Also added a teaspoon of fine-chopped garlic (yes, MUST put in, if you are ok with the taste of raw garlic) and dash of vinegar (which I should have added more)... Also, do not reject the red chillies, they are not the spicy type but provides a additional flavour ...
Closer look at the main ingredients... normal fish cake (thin slices, ok in taste), ngor-hiang (also thin slices and taste is well, ok but typical; cna b slightly thicker though ), lor bak / braised pork (thin narrow slices, quite nicely braised to the "lor" flavour; can be a bit more though), and 2 chunks of battered-fried fish. I like to lightly immerse the fried fish in the gravy, to soak in the gravy, and surprisingly, the batter skin is still quite crispy after long time immerse in the gravy, with some parts of the batter skin soaked in a bit of the gravy too! Nice... Fish is quite tenderly-firm and nice... In fact I think this fried fish is the best among the ingredients... Am very tempted to order the pure fried fish version of the lor mee next time... hahahahaha..
The noodles are the traditional flat-yellow type, which allow the gravy to coat on it, so when we eat the noodles, the gravy can also be tasted... Yes, the gravy is rich, smooth, thick and pleasantly surprised to NOT find any lumps of starch despite such thick viscosity, very good... It has a good "lor" savoury taste too... Perhaps if the egg-flower (蛋花) is a bit more, the gravy would be even smoother and enhanced egg-fragrance... Bean sprouts are typical...
Hmmm... what should I try next time?? Hahahaha....
2 comments:
在芳林园早上的服务生 态度极度的差 问她时不看对方还擺出一副黑脸
哇,你食欲应该会被严重影响吧... 算了吧， 反正不止芳林园有“孖宝”分店， 到别间分店吃！我个人也通常不去吃摆臭脸店员/店主的摊位...
Post a Comment