In my memory of Pek Kio hawker centre, the most famous stall had to be the prawn noodle (soup) manned by a no-nonsense auntie but in my recent visit; a snaking long queue caught my attention.
Pin Wei Hong Kong Style Chee Cheong Fun (品味港式猪肠粉); with the Michelin guide photo gracing a part of its menu signboard, it's a no-wonder that residents were flocking to get a taste of its signature chee cheong fun.
Exhibiting the skill of rolling the freshly cooked sheet of rice noodle into its finalized product; the rice noodle recipe was the same with differentiation from the fillings that varied from plain, char siew, prawns and scallops.
Only mom was with me and I can only stomach one serving of chee cheong fun. My favorite filling has always been prawns and I guess these three rolls would be more than sufficient, especially when I had already ingested pancakes from Yean Heng!
A closed up roll - simple enough with not much visual fanfare. Would this be worth the almost 40-minute wait I endured just to get my hands on them with a price tag of S$5.00?
One bite and my eyes went wide. Immediately, I told my mom to take a bite as I can't guarantee she would have anything for herself should she decide to finish her kopi o kosong first! The texture of the chee cheong fun was silky smooth and it was so soft and oily that I didn't need much effort to let it slide down my throat.
The sauce will break or make the dish and I am glad it was the latter. While it might appear to be your usual light soya sauce, this was uniquely flavorful and likely a secret recipe! C'mon, it's listed on Michelin Plate and there must be something that let it stand out from the rest of its competitors!
Even the sesame seeds played a part; creating an additional layer of crunch and aroma. To be honest, it's been so long since I last had such extraordinary chee cheong fun! Bet Alex would agree with me.
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