Came back to Shu Heng Bi Tai Mak because I wanted to try the Johor styled bowl which featured a slightly starchy broth filled with stuff. Stuff like minced pork, tiny shrimps and finely diced mushrooms which was later topped chopped spring onions, fried shallots and bits of salted fish.
The dominant flavour was garlic and the salted fish which made it moreish. Think umami. After spiking it with some of the soya sauce and cut chilli, the additional heat upped the flavour ante with a noticeable level of oomph. Nice. 👍🏼
No comments:
Post a Comment