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2012-12-11
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This "heritage gourmet village" brings together street food from specially selected hawkers and vendors who have thrived throughout KL, Ipoh, Penang and Singapore for decades. Since the bak kut teh, Hokkien mee, popiah and beef noodle stands were all shut, we checked out some kiosks that we might have otherwise skipped. The Georgetown, Penang outlet had quite an array of choices, ranging from Hokkien Prawn Mee to Penang Rojak. Their Hainanese Roti Babi was an artery-clogging creation that woul
This "heritage gourmet village" brings together street food from specially selected hawkers and vendors who have thrived throughout KL, Ipoh, Penang and Singapore for decades.
Since the bak kut teh, Hokkien mee, popiah and beef noodle stands were all shut, we checked out some kiosks that we might have otherwise skipped. The Georgetown, Penang outlet had quite an array of choices, ranging from Hokkien Prawn Mee to Penang Rojak.
Their Hainanese Roti Babi was an artery-clogging creation that would have tasted as terrific as Yut Kee's if only they had been more generous with the stuffing.
The char kuey teow was full of the essential wok hei, but kinda lacking in the cockles, prawns and other ingredients that would have made it more enjoyable.
Singapore's contribution to Hutong is Kong Tai, which attracts a pretty long queue despite having only two items on their menu.
Their fried oyster omelette looked pretty appetising, especially with the plump and juicy oysters. Would have been better if they had used more egg and less flour though.
Yam and potato balls that might have sat on the showcase for too long.
Average-tasting yao char kuey and tau foo fah.
張貼
