Lin Da Qiang has changed. It's been a number of years since the first/last time we ate here. The old couple that I remember from that time is no longer around. It's a younger pair today. Unless these two are them?! 😲 Mother of...
But I think not. The black bean flavour from the gravy of their hor fun was barely discernible, not to even mention a focal, of black bean sauce. Which to me was most of the point to these dishes. Found it baffling that we could see the bits of the fermented black bean and yet, little of that flavour was in it. Not a fan at all of the tenderized beef that in spite of being tender, had also sinewy parts that were unchewable.
Fried salt & pepper prawns were decent. Nicely fried without being excessively oily. This alone didn't salvage the situation. I still felt let down as a whole from wanting to relive the flavours which we had from the first time.
I am a longtime patron of this stall and I was informed that the elder auntie has passed away due to a illness and the elder man (chef) has handed over the reins to his daughter and son-in-law.
ReplyDeleteI beg to differ on the black bean flavour. Granted that the OG cook has a more pronounced salty profile, I also like the current taste flavour as I have a lighter palate. You can also feedback to the chef who is very receiptive. You can try the wat dan(egg drop) hor fun which looks good too.
Overall I am so glad that their children has taken over the stall as I still felt they served the best hor fun in my opinion. Do support them and try their other dishes.
Hi chows99, thanks for the update on this. I'm not against coming back to try other dishes. And yeah, I guess I'm generally a 重口味 kind of person so the salt agrees with me.
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