Somehow always in between haute cuisine, its always good to go back to our roots and enjoy something simple and familar in taste. With WGS and FHA on going simultaneously, a nights off from the socialising events meant I could have a break to enjoy local hawkers fare without much fuss.
One of my recent discovery was the above mentioned stall that sells Singapore Style Prawn Mee Soup. While it is no where near in terms of quality comparison with the Penang version, still it is one of the better stalls that I have come across. Using my instinct to check out hawkers that are older and long standing only at a single location, this husband and wife managed stall prove that there are still some decent prawn noodles stall by local standards. I have had their noodles at different times of the day and best time is always after seven before nine in the evening when they close. The soup by now would be much richer and the pork ribs if u like, with meat falling off the bone tender. The broth is less darker but there is a nice pleasant balance of sweetness and savoury notes with a very meaty profile. Serve in aged porcelain bowls like what many of us used to know with push cart hawkers 20-30 years again, its nostalgic and I am always happy to find places that can offer memories of my childhood makan favourites again.
Btw, the Old Punggol Satay stall next to them is also very happening. I will do a short blog on them the next round when pics are ready.
The kick off started with Bocuse D’Or Singapore selection, a high profiled event in the global culinary world where representative competitors from 6 different continental zones meet in the finals at Lyons next year. The competition is held in honour to one of the world’s greatest chefs, Paul Bocuse. The Singapore winner will pitch his skills in the Asia region finals in Shanghai on May 30th with five others selected from countries within Asia. Only two competitors will be picked as representatives from Asia for the finals in Lyons 2009.
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