影片
更多
2009-03-18
28 瀏覽
My own mother often tells me how different eating out can be from eating at home -- the 'with heart' factor often gets considered first and foremost. The no-mistake chockful of love is truly impossible to find elsewhere other than home, but noting that there are people who are serious about their business not because they put money in it, but because they have spent time and effort in practising and preserving the traditions. There are certain way you do things...boundaries, you may call it. The
The owner surprised us with her presence in the busiest of hours in the day -- mid-lunch hours during weekday. I've strolled by too many times without the side glance but plenty of times reminding myself "I'm going to eat here sometime." Then, this day arrived and I found myself settling down on one of the stools on a table close to the entrance. The shop was not a huge space, and seating can be quite tight during crowded times. That, though, should not deter you in getting in. Upon settling down I could only smell the aroma of prawns and perhaps, coconut? Yes indeed, Coconut milk being an active ingredient in the soup base of a Laksa. Here, we ordered a Prawn Mee and a Laksa.
They arrived at the same time. The Prawn Mee -- with its seemingly thin broth, was intriguingly enough just to close your eyes and let your nose dig into the aroma of prawns. You can see a thin film of orange afloats the reddish brown broth. This orange film is the essence of shrimp, made from simmering shrimps for a prolonged period of time in the broth. The soup tasted rich and flavorful at first with a clean finish. While the only visible prawns in this dish are a few slices of prawns sliced thin, I have not felt the slightest bit disappointed because the slurping up the egg noodles by the mouthfuls, I am, in fact, eating and drinking the entire bowlful of prawns every bite and every sip. There is no mistake about it. Note the batons of eggplants here, next time I would suggest it to be cooked a little bit longer.
Laksa arrived at the same time. Upon served, the saffron hue of the rich-broth (thicker than the broth in Prawn Mee) enticed me at first, followed by the strong whiff of coconut that accentuate and add a layer of complexity to the blend of flavours in the broth. The rice sticks are thicker than the Vietnamese kin. I especially enjoy the soft noodles and fried beancurds soaking up all the wonderful flavours of prawns and meat in it. The addition of beansprouts offered a delightful freshness to the entire dish, and a refreshing crunchy texture contrasting the noodles' softness. I found myself sipping the broth upon finishing the noodles the same way I do having Japanese noodles.
Speaking to the owner after the lunch crowds have left, she let out a secret to customers' coming back every now and then -- It's more than just 'good quality' she's after. What she is doing here is the ways she knows how -- no shortcuts, as all broths...for the Prawn Mee, or Laksa, or the Hainanese Chicken, are separately simmered for long hours until the optimum complexity of flavours are developed. With repeated updates and testing, the owner wants, and needs the customers to have the best she can offer in her noodles. The efforts put in creating the heart-warming broths in the noodles are truly as wonderful as it can be.
I took a second look of the owner in kitchen, stirring away with an enlarged ladle, and sipping to taste as she instructs her staff when should the broth be 'ok' and 'ready'. The way she adjusts her glasses slightly and took care of the noodles, and other ingredients with complete focus and precision. I can feel strongly over the part where she refuses to take shortcuts because it's 'easier' and have a bigger turnover, as she insists of good quality with heart and soul in each bowl. This passionate devotion may just be the reason I may go back for more...
張貼
