Really, lunch today was simply a blood curdling carbo fest. Char kuay teow, chwee kuay and carrot cake. Of course I didn't eat all of it alone. I think the Mediterranean Salad dude ate more than I did which I was grateful for. Grateful because I didn't have to make myself eat more and there was no wastage. He was actually the first enthusiastic person to make a beeline to Lao Chen's store which still had a short queue (was already late for lunch). He mentioned having it recently and saying that it was like, the best carrot cake he's ever had. Maybe 6 years in France changes perspectives also. It was nice carrot cake, but best is a description I try to avoid. I always believe in the subjective opinions, so here we have as I see it, good carrot cake. Came in small pieces. No best involved. Have had many equally delicious ones.
The horror was actually the char kuay teow. No, it does not taste terrible. It's quite good actually, but there was a lot of hum in it. And the Mediterranean Salad dude saw the cooking uncle pour "hum juice" into the pan frying mixture or noodles, egg and pork lard. I'm not sure what all the shellfish juice does to the flavor. Maybe it could be part of what makes the dish taste good? But just to give you an idea of how "cockled" this dish is, take a look below. That's the aftermath, even with one person who eats cockle has had his share. *shudder*
The gem I for lunch was the chwee kuay. It came exactly as I remembered it, soft hot fluffy rice cakes with a healthy (figure of speech) piling of chai por and delicious chilli which I actually couldn't get enough of despite asking for extras which didn't look like it was anything beyond normal portions. I've had this since I can't remember when. That means I was really young. After all these years, this stuff still tastes fabulous. This, is really one of the real comfort carbo. If you should ever venture to this place, and have never eaten chwee kuay here, try it.