Here's a bowl of fusion mee pok from Ah Hoe Mee Pok. The fusion element in this bowl stems from the Japanese styled charshu which they included on top of sliced boiled pork, minced pork, pork meat balls, deep fried lard and some abalone. Altogether making this a very porky bowl of mee pok. Similar but not the same with our local bowl. I couldn't help but compare this to the recent ba chor mee from Capitol Bak Chor Mee which cost a dollar less but didn't have half the ingredients that this one did and wasn't quite as hearty. I am aware of the differences in rental of both stalls, but they are what they are.
Back to this bowl from Ah Hoe, I maintain what I had previously mentioned about the first time about their noodles. It's a balance of flavours with nothing that was particularly dominant. As much as I enjoy the strength of the chilli and vinegar from our local rendition, the equilibrium wasn't such a bad thing. This shoyu bowl was unexpectedly sweet though. I wonder why's that.
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