Saturday, October 15, 2011

Dry ba chor mee sua from Yan Kee


The specialty from this stall (21 South Bridge Road, BK Eating House) apparently, is their minced meat noodles that uses mee sua rather than the commonly served options of mee kia or mee pok. That was really the main difference there apart from the fact that there wasn't any sliced pig liver and the default portions were definitely small for a hungry person at $3.50 a bowl.

So how did that went? It turned out to be pretty good and I liked it. Having used mee sua instead of the other noodles seemed to allow the flavors of their brand of mixed sauce to be absorbed rather than just being coated over the surface of the noodles. The flavors that stood out were the vinegar and some heat from the chilli. Excellent post drinking snack it made too. Certainly wouldn't mind eating them again if I were round the corner, but I still think they're a little pricey for such puny portions. The fish balls that they're selling look pretty big, so it'll probably be that for the next time.

1 comment:

FoodieFC said...

Mee sua, it will adsorb all the sauce =)