Curry Mee
Throw caution to wind about the calories and cholesterol when you eat this!
The Lowdown:
It's a perpetual queue during lunchtime. Only eat this dish when you have the patience to wait as every customer orders at least three to four bowls for himself and his lunch kakis (partners). So if you have five customers in the queue ahead of you, just multiply five by four and you'll have to wait for 20 bowls to be served before it's your turn to order.
But if you ask me whether it's worth the wait, I'll answer with a big "YES"! Whenever I'm at this stall, I'll always reward myself with the largest bowl of $5 curry noodles with chicken drumstick….how can I possibly just order a small bowl of $3 or a medium one of $4 after all that waiting?
A word of advice-- the queue is at its worst between 12pm-2pm. So, if you can sneak out of the office before 12pm or after 2pm, then it would not be such a tedious wait. One more advice -- throw caution to wind about the calories and cholesterol and slurp up the very last drop of the curry gravy!
Taste:
This is noodles or beehoon (rice vermicelli) served in a bowl of chicken curry. But they don't serve curry chicken. Instead, broiled white chicken is placed on top of the noodles together with fish cake slices, tau pok (dried beancurd) and fish maw with a rich curry gravy. So the chicken is tender unlike most overcooked curry chicken that's been boiling in the curry for the longest time. The curry gravy is moderately rich but not too thick and extremely tasty. Just before your bowl is served, the cook will top it with just a wee bit of oil that's been broiling on the fringe of the curry pot and I must say the oil gives the final touch to a most satisfying taste of the curry noodles!
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Dish: |
Curry Mee |
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Where: |
Block
531A Upper Cross Street |
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When: |
9:30am - 5pm |
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Test date: |
November 2000 |
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Rating: |
Die, die, must try... |
