Not knowing where to go, we ended up at Permy Jaya, at an outlet named Sing Wang Seafood. Besides seafood, the usual fare was available, i.e. kolo mee, kueh chap, mee sua, and laksa.
I decided to try the kolo mee and the offal soup.
Kolo mee, RM2.50
It looked pretty good. The noodles were not over-cooked. There was plenty of minced pork, shallots and spring onions garnishing the noodles. Most importantly, it had char siew. Too many vendors here in Miri make kolo mee using black coloured braised pork, which I hated. Taste wise, hmn ... the noodles COULD have been more fragrant. So, though perfectly edible, this kolo mee lacked that oomph.
Offal soup, RM4.50
I liked that it was served hot ... the ingredients such as the livers and intestines and pork balls were fresh, the vegetables crunchy. But the soup was not sweet, unfortunately.
The star item was this ....
Ding Bian Hu, RM6.00
This is a Foochow delicacy, made using a rice starch cooked over the side of the wok. Ding Bian Hu when translated, means Wok-side Paste. The other ingredients used to cook this dish were crab sticks, black fungus, golden needle strips and stock. The flavours were light, yet so sweet and tasty. All of us enjoyed the clear broth. Highly recommended!
No comments:
Post a Comment