One more time at Wen Kang Ji before they move out of Golden Mile Food Centre to Joo Chiat. With this second round, I'm getting a bit more clarity with what I like about them. Or not as much. Egg noodles were competent and the char siew puts them on the map. Shui gao fillings were decent (there's wood ear fungus strips!) but the skin for all their dumplings weren't smooth and a little thicker than I like.
While it's a personal preference, the bowl was lacking in lard (猪油) flavour and that lacking could not have been adequately compensated by their fried lard (猪油渣) as well because as nicely golden brown those fried lard looked, it tasted hollow.
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