Though the place mentioned Thong Shui, which literally meant “sugar water”, or desserts, we were actually here for the Golden Mee Hoon Kuih 黄金金面粉糕 (RM6.60 for small, RM9 for large, option of dry or soup). I seldom have good experiences with such hand torn noodles, as they tend to have different shapes and thickness, and the soup version is usually quite starchy. I had stopped eating this for years after having a rather bad experience with uncooked noodles -_-”
I gotta say this was a rather pleasing bowl of Mee Hoon Kuih (or Mee Hoon Kueh, as spelt in Singapore)! Firstly, the pumpkin dough gave the noodles a pretty colour, and the hand torn noodles were of similar thickness. The noodles were cooked just right, without being too soggy, or having parts that were uncooked. The accompanying ikan bilis (small fried anchovies) were very crispy, and the meat were tender. The noodles tasted slightly sweet, and after mixing in the sambal chilli, the entire bowl of noodles took on an extra layer of flavours 🙂 We really enjoyed this bowl of lovely Mee Hoon Kuih.
We also tried the signature <strong>Thong Shui Fried Bee Hoon with Rendang Chicken 招牌米粉和仁当鸡 (RM8), which was not bad, but paled in comparison to the noodles.,
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We were on our way back to the hotel, when we caught a glimpse of a queue from the corner of our eyes. Like a magnet, we were automatically attracted to it, and we simply had to pause to take a closer look. Actually, we could not quite make out what the little stall was selling, so we decide to cross the road to have a better look 😛
The first night, we decided check out the Longkang Siham, loosely translated as blood cockles by the drain. This is a back alley that is famous for cheap and fresh seafood, where patrons sit on tiny stools along long steel tables, accompanied with whiffs from the drain.
During our first visit to Melaka many years ago, we had tried dim sum at a famous restaurant, and had good memories about it. This time, we wanted to try another dim sum restaurant, and De Ocean Restaurant 大洋點心 had pretty good online reviews.
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While waiting to check in our hotel, we went to the nearby Bunga Raya Popiah to get ourselves the Popiah that was famous for its generous amount of deep fried crispy pork lard. At RM5 per roll, it was not exactly cheap, but each popiah was quite huge compared to the usual ones. Each bite came with a good mix of lard and jicama (aka Yam Bean or Bang Kuang), however, the other ingredients were barely noticeable.
This trip, we decided to do a stopover at Muar 麻坡. Muar was famous for otak otak, and so we got ourselves some from Otak Otak Cheng Boi 阿梅麻坡烏打, which was supposed to be pretty good. Unfortunately the spiciness overpowered all the other flavours when we finally got down to cooking it back home.
Eat.Eat.Walk.Walk . 吃吃走走 