Tasty with the wine sauce, fresh clams complementing each other. Would have been perfect except that the white pepper sprinkles was a little overdone and the dish started off much more peppery than it should have. It got better once we chowed thru the top layer๐คฃ๐คฃ.
โโโฎ
@serenetan.sg Well, speaking of "anything in coffee"... I found this li'l ol' nugget quietly hiding at the bottom shelf at Polar Puffs and Cakes!
Both were awesome and paired off well. The thick gooey cheese complemented the fresh crusty toasted bread, and was nicely accentuated by the zing from the tangy tomato soup.
It extends beyond Spanish, Portuguese or South/Central American diners. To me, this signifies how a good idea can truly go global, turning into a good natured contest to see who can currently make the best ones.
The best I have had so far is at a Syrian restaurant called Mozer's, in Subang Parade Mall, SS16 (Greater KL). They were as crisp as the ones pictured, but much fluffier inside. Q. แดกสแดสแด สแดแด แด สแดแด สแดแด
ษขสแดแดแด แดสแดสสแด๊ฑ?
#jbfoodie #halaltag
Like fettucine (its 'flat pasta' cousin) mee pok tests the skill of the chef as well as the quality of the supply. How QQ or ala dente can it be, depends on these two factors.
I think that the necessary zing in bak chor mee is provided by the black vinegar, but the careful balance between this, lard oil, and other seasonings is critical so that the mee pok becomes delicately flavoured, rather than drowned in sauce!
This time the staff had us figured out... and gave us thick chunks of garlic (halves, not slivers) so they don't tumble through the cracks into the dark abyss beneath.
