I must have subconsciously enjoyed the tom yam ba chor mee at Pin Sheng more than I had registered because I came back for the tom yam mee pok. Because texture. Had the same lip burning lime-y heat that got me the last time round. Liked the flavours from fish/meat paste balls and the fish dumplings - those things don't taste mass produced.
The regular bak chor mee 白的 wasn't so impressive because it was a little too dry and needed more flavour. More shallot oil or lard with proper tossing would have up the ante for this bowl.
Kopi di lo (shouldn't it be tid lo?) from here was unexpectedly decent. Reasonably strong local brew with a clean flavour that wasn't "cloudy" if you catch my drift.
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