I am a big fan of the dry type of crab bee hoon and if you are a fan as well, you would know the two most talked about crab bee hoon restaurants are Sin Huat and Ming Kee.
Well, I blogged about Sin Huat before. In short, the thick bee hoon had robust flavour and "wok hei", while the crab remained succulent. There were lots of roe, in small dough-like lumps but they were chewy and overcooked.
So what about Ming Kee's? You might ask.
Well, the crab itself was huge but didn't possess much roe. That, plus I suspect the broth which was used to "kong" (simmer) the noodles was not very flavorful either, resulted in a dish that fell short of all that expectations built up from various other reviews. I would choose Sin Huat's over Ming Kee's anyday.
That said, what I would return for at Ming Kee are the following:
1. Fried fish skin. They were thin, freshly fried until crispy and seasoned just enough to require the soy sauce dip that comes with the dish. I'm going to order two of this next time. One for me.
2. Fried mee sua with seafood. These noodles were so much better with great flavor and generous amounts of seafood.
That sums up my meal at Ming Kee. Any other crab bee hoon places to recommend?
0 comments:
Post a Comment