Another old school taste tai chow restaurant along Jalan Ipoh that I lately discover thanks to my foodie friend who bring me here today. Serving Heng Hwa cuisine (Heng Hwa is a sub-dialect group of Hokkiens from Fujian, China), can tell the restaurant is operate more than 50 years from it's outlook and the old school signage with Chinese words. Their signature Heng Hwa stir fry mee sua in white version is unique and it impressed me on my first taste. Thick vermicelli is use to stir fry with pork lard, pork slices, fish cakes slices, shredded fried eggs, toasted ground nuts, wawa cai (baby white cabbage), mustard leave and crispy seaweed~ the highlight of the dish. While the Pek keh (stir fried rice cake) has a lighter taste compare to the usual Pek Keh I had. Sauteed romaine lettuce is average. If my bestie & her family still around (not yet move back to Penang), I am sure she will like the stir fry mee sua too just now how she likes the other old school tai chow in Jalan Ipoh that I introduced to her last time.
No comments:
Post a Comment