Long established (since 1931) old school Hakka mee run by the 4th generation now. Guess I always have luck. there were no one line up the moment we reach (but customers started to wait outside for table after we seated); and there's a table next to the wall just nice for 2 pax available so we did not share the table with others like what might happens during peak hours. As a konlo-mee lover, the white kolo hakka Tai Bu mee with springily noodle, topped with generous amount of minced pork, some char siew, chopped spring onions and veggie is enough to make me happy. The minced pork is slightly saltier than those usual one I had, but after mixed all well it turns the unseasoned noodles flavorful (white Hakka Tai Bu Mee is serve without seasoning sauce unlike the black version). Wantons are decent while the soup is just average and nothing special. My friend's noodle was lou shi fan with black sauce version. Taste decent according to him so I guess the original white hakka konlo mee is much better.
No comments:
Post a Comment