31 Mar 2012
I was expecting an outdoor affair at the food street and was somewhat taken aback to find the whole area enclosed with air-conditioning. At least heat wouldn’t be an issue when patrons had to wait ages for tables then queue like mad for food.
The faux-retro setup would’ve elicited a sense of nostalgia if not for the insane crowd on Friday night. Our mood simply wasn’t relaxed enough to appreciate the decor, and the din made it worse.
The first stall we tried was penang ah long lor bak (戏班脚阿隆五香卤肉). We wanted a lor bak set but it’s unavailable as some items had sold out. In the end we decided to have whatever was left and the resulting platter didn’t look too bad.
Undoubtedly the lor bak (卤肉 $1.50×2) emerged as the star for having a crispy bean-curd skin with an excellent filling. Not too compact yet firm, the meat had a nice bite. The spices also lent it a complex mix of flavors which was utterly moreish.
The century egg (皮蛋 $1.50×2) didn’t reek too strongly of the alkaline chemical and it went well with pickled ginger which was tinged with sweetness. Taste aside, we were rather surprised at the unusual tenderness of the eggs.
The taiwan sausage (台湾香肠 $2) was different from the pasar malam variety. It didn’t pack too much fats, was savory rather than sweet and the springiness was enjoyable.
As for tau kua (豆干 $1), it’s fresh and was deep-fried to a perfect crisp.
There were two sauces for dipping. The sweet chili sauce was mildly spicy but the “lor” gravy was overly starchy and bland.