KOPITIAM (again)
I remember them having a few more substantial things on the menu when we last visited that I wanted to go back to try, but they weren’t on the menu anymore. But we (@JenKalb @vinouspleasure) ate well anyway.
I was sad they didn’t have the Otak Otak again, and it made me wonder if they ever actually have it.
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— Pandan chicken – I love the flavors in this.
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— Curry Puff — the flavor was fine, but would have been much better heated up.
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— Pulut Panggang / banana leaf-wrapped sticky rice stuffed with dried shrimp – this was dried out on the edges, and a bit lacking in flavor given the stuffing should have been potent. I liked the Bak Zhang we had last time better.
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— Char Kway Teow – this had an alert for “spicy” and for “25 mins” and neither was true. I liked it a lot, but the portion was very small, and missing the wok char that makes all the ho fun style dishes shine.
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— Mushrooms – delicious, very new / fresh flavors. King oyster mushrooms and shredded black fungus with interesting seasonings including curry leaves, soy, vinegar, chillies, and more.
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— Water Spinach with Sambal-- the shrimp paste overwhelmed the spinach here, and the dish is mysteriusly not served with rice (as opposed to the mushrooms)
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