Monday, July 22, 2013

Kola Seafood, Sin Ming Drive

No, this isn't ephiphanic and I'll try to cut down on the verbosity.

But in many ways, a zi char joint like Kola Seafood (36 Sin Ming Drive) epitomizes a true face of local food. The stuff that you eat pretty often. It's not always all good nor bad about what they serve. It's often a range in between where there are always degrees. A place where we experience the good, the bad and the ugly in the lock, stock and barrel of local dining. Where one may not be so incentivised to wax lyrical like what mainstream media loves doing, glaze over the eye in an explosive orgasm of flavors and c....ompliment the chef for a job well done.

It is a place run by locals, visited by locals and will probably not be visited by anyone but mostly locals by virtue of location. As of this point, this location is not yet even registered in OpenRice.


Ok, to their signature fried rice. It contains what many people like about a wok stir fried rice over a burning flame. Some thing that can be translated into the wok's breath or as many locals (or oldies) will call it, wok hei. Or simply carbon. Quite a bit of it there, but that's generally where most of the good ends. As with many signature items, it's an unimaginative mash up of bits of ends that they throw in. Too damned greasy if I you asked me. Greasy fried rice are also pretty much everywhere, agree?


This is sliced fish with hor fun and bean sprouts. It's actually pretty okay, if you don't compare. The fish slices were pretty decent and for a small portion, it was actually pretty large.


The obligatory greens came in the form of stir fried nai bai with garlic and some crispy silverfish over the top. It is pretty much exactly what it is.


Which brings us to the most interesting item we had ordered. Crayfish tails in salted egg yolk sauce. What I liked about it was that it was served de-shelled. What I didn't like about it was that I've had frozen crayfish purchased in bulk and cooked at home that tasted better than this in texture. Maybe they need to sear this more. Or drop the coating of flour on the meat.

I would have to credit the gravy for being pretty good. It was spiked with a good hit of chilli padi, some curry leaves and fragrant cracked pepper. Well, I guess a bit more generosity with the salted egg would have made it rip roaring good and a larger threat to the cholesterol we're all trying to keep lowered. In fact, I thought this was probably better than Uncle Leong. Unfortunate for the crayfish meat to be mediocre then.

2 comments:

Unknown said...

Keep up the good work, but I prefer the more down-to-earth style that you normally adopt.

Feel free to delete.

rubbisheatrubbishgrow said...

the clayfish dish looks interesting!