Tuesday, March 10, 2009


This was the last breakfast in the city, and having no prior engagement, we took a leisure stroll to Amoy Street. I have been here before for its Loh Mee a couple years back; didn't realized it was such a short hop from where we stayed. As luck would have it, the Loh Mee had its off day. But still we had the fortune to try out the equally famous Nasi Lemak, which was sold out the last time. Its stall was just next to the Loh Mee's.

As it was early, a lot of its initial business was take-aways. To get a full taste of its lemak rice, I just ordered its basic items of fried peanuts and anchovies, the sambal, and fried egg, as it had run out of chicken wings; the proprietor said it didn't meet its minimum requirement of $2.50. So the Otak-Otak (grilled spiced-up fish paste) and fried cabbage were added to reach its lowest priced plate. True to form, the rice had the full fragrance of coconut milk, and the Sambal was a knockout. This plate was a total clean-out.

From the other end of the food court, the Bak-Kut-Teh (Braised Spare Ribs Soup) and the Char-Kueh (Fried radish cake) caught my fancy. Both orders were at their smallest portions; it was a matter of sampling the taste without stuffing oneself.

View From the Top Floor Of The Food Court

For a $3 Bak-Kut-Teh, it came in a bowl of 5 generous plum spareribs (the fried fritters are a few cents extra); it's cheap if you compare a dollar to a Ringgit. The best part is its broth - simple with peppery flavor, without the strong smell of herbs like the Malaysian counterpart. You'll come to appreciate the essence of the broth from the gestation of the ribs. I wonder why some people goes all the trouble of hiding its original flavor, with things like Ngo Hiang (five spice) in Ngo Hiang rolls, star anise and cinnamon bark in Kueh Chap, and all that jazz in the wild boar.

Singapore Bak Kut Teh

The sweet Char-Kueh was different from Sarawak's; it was dry and crisp with the sweetness of the sweet soy sauce absorbed into the radish cake. Whereas the Sarawak's variety is barely fried, still smooth and sticky, and have a thick coating of sweet sauce dripping on all sides. This one tickles my fancy. Sad to say, this was the best breakfast of the trip, and we couldn't have an encore performance.

Sweet Char Kueh


suituapui said...

Aiyor...itu baru betul2 nasi lemak!!! Not like th epathetic ones we have here!!! Drool! Drool!

Kong-Kay said...

yours was nasi lama...


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


  © Blogger template Webnolia by Ourblogtemplates.com 2009

Back to TOP