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2009-10-05
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I'm not going to play on words this time, knowing that I have already done that and it was darn funny. This time I'll focus on the experience. Chun Yuen Street at 1 pm is hectic, almost war-zone like, in a way that the mixed crusaders who lunch march their ways into any restaurant they can find. They run in groups, weapons in hand (women: large purses/ men: purses, too -- these days, let's cut them some slack!), staking their claims joining the long lines of loud-calling numbers. Those who fail
Chun Yuen Street at 1 pm is hectic, almost war-zone like, in a way that the mixed crusaders who lunch march their ways into any restaurant they can find. They run in groups, weapons in hand (women: large purses/ men: purses, too -- these days, let's cut them some slack!), staking their claims joining the long lines of loud-calling numbers. Those who failed to sit down right away or at least in 5 minutes fret in despair, as if losing the battle. Some determined and optimistic enough they could "still beat it" (the time, that is). Lunching here, afterall, is mostly fast food -- factory-lined processes that didn't really need extra time to prepare. It's all done before the 12 pm crowd arrives. All it takes for the kithen to do is to scoop and serve. This day, the Thai place has the shortest line, and without further ado, I jumped into the queue, clearly I was right, within 5 minutes, I was seated.
It was the narrowest seat I've ever been seated, and the most uncomfortable too. But that didn't matter, it's fast food, remember? The shop was quite dark even on a sunny day, as if the owners have decided to skim on lighting for a good cause. We ordered one order of the Hainanese Chicken, and another, a bowl of thin rice noodles with Thai fish cakes and Porkchop with lemongrass and a soup base of coconut chicken soup.
It didn't surprise me that they arrived in a flash. Our attention landed on the noodles first. The porkchop was cut into strips, and the fish cakes (2 whole pieces, each cut in half) were piled up on the top, beneath it the "white on white" combination of coconut chicken soup base, soaking into starch-white rice noodles and a bunch of bean sprouts for crunch. The broth was not as thick as an ordinary coconut chicken soup you normally would have. It's lighter, and had the combination of flavours in it -- the slight richness of coconut milk after greeted by the astringent zesty lime juice. Chopped bits of lemongrass stalks were floating about in the broth, and contributed the flavours as well. Refreshing enough, the porkchop was also of lemongrass flavour -- strips of fried porkchop warmed up in advance. It wasn't quite as easy to chew, but seasoning was done thoroughly. The fish cake, thick and fried in advance, was textbook -- with fine juliennes of kaffir lime leaves and coriander leaves. It tasted like the fish cakes I've always had. I would, however, prefer it freshly fried. The noodles were not turned into mush, and that, I think was more than I can hope for given how little time we waited for it.
The Hainanese chicken was supposedly boneless, which was a disappointment to begin with. I always considered making it boneless a redundant attempt to be lazy. (Maybe I just like gnawing on the bony bits too much). They come in boneless strips, skin on (comforting!) neatly in a pile. The skin was golden and pieces of meat moist and tender, not exactly full-blown flavour though. (It's not overcooked, which offered me some relief). The rice was a fluffy dome well flavored with juices from chicken and the broth the chicken was cooked in. They complimented each other, and on a personal side of things, I tend to like the rice a little bit more because they have taken in more flavorful juices. But well, that's just me.
The accompanied soup never arrived at our table, but the lime soda wasn't half bad. The slight sprinkle of salt muddled with the wedge of lime was just right, combined with sugar and soda water to make a refreshing drink that quench the thirst in the mid-summery day. We hurried through the two orders, and within half an hour, we were out the door as another two lunch-hopefuls hurried in for their turns.
It is hard to say where the line-ups go, as they change day by day. Sometimes this place have a line so long it extends towards the store next door, sometimes, like this time, took less than 5 minutes to get in. The food you can count on the simpler orders. Anything more complicated than fried noodles you can skip if it's for lunch. Think about it, the popular items are often prepared with care in advance, they probably wouldn't spend much time entertaining special requests or those that are too "different". It's not just about playing safe on the restaurant's side, you'd prefer the better prepared dishes, don't you?
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