影片
更多
2010-05-13
64 浏览
10//05/2010 cloudy with rainSoho, other than Lan Kwai Fong, is a dinning place of East-meets-West in Central. One can find all kinds of international cuisine within just a few streets and their cross-sections. She is also expanding her boundary continuously with new restaurants opening every now and then. With no exception, Sh!ok is located at the end of peel street (upper hill) decorated in Soho style. A typical relaxing simple modern look with downstairs for drink and light meal, upstairs ha
Soho, other than Lan Kwai Fong, is a dinning place of East-meets-West in Central. One can find all kinds of international cuisine within just a few streets and their cross-sections. She is also expanding her boundary continuously with new restaurants opening every now and then.
With no exception, Sh!ok is located at the end of peel street (upper hill) decorated in Soho style. A typical relaxing simple modern look with downstairs for drink and light meal, upstairs has a huge glass window for street view and fine dinning. You may simply drop your car outside if you don’t worry to pay for a possibly fine.
Sh!ok is a place for Peranakan 娘惹 cuisine, which is a merger of Chinese and Malay. For those fond of Peranakan dishes probably like the experience of having your food swimming in a mysterious brown sauce; and taste of sweet soy sauce that I love the most.
I could hardly wait to come again to taste Laksa since I was so full after an abundant order of dishes with a party of friends last time. For only 2 of us tonight, we have a quick meal with 3 orders:
Warm water
We started with 2 cups of warm water. Ha! Ha! No extra fee. We decided to be a bit cheapie this time not to order any drinks since the air-conditioning was quite cold tonight. Besides, it is a health concern that we are not recommended to take cold drink after meals. It would slow down digestion process.
The warm water was served in a medium size drinking jar, exactly same container for other Singaporean drinks. It is probably a smart move so they don’t need to serve “cheapie” customer by entertaining water refill request so frequently. We were served by normal tea cup last time.
It is also a heart warming service at Sh!ok since water used to be charged for $50-80 per bottle at Soho restaurants.
Kam Heong Mee Goreng
Our first dish comes from a marriage of Kam Heong and Mee Goreng.
Kam Heong literally means Golden Fragrance. It is likely cooked with dried prawns, chilies, curry leaves, garlic, pepper, blacksauce type of strong taste ingredient in order to bring out the “golden fragrance”. There is a particular Kam Heong section in the menu, Sh!ok offers a variety of food choices for customers who like this favor.
Mee Goreng is made with thin yellow noodles. The dish is likely derived from Chinese Chow mein or Japanese Yakisoba. There are at least a dozen different versions of Mee Goreng you can find in Singapore/Malaysia.
The noodle we have today was a perfect balance of salty, spicy and dry (not in a sauce), tossed with cabbage, shrimp, egg, chicken or beef and other things I can’t quite recall. It was cooked in blacksauce but served dry.
The yellow noodle was cruchy and well absorbed the highlight of all ingredients. The dish is filling but neither oily nor stuffy.
Variety of Mee Goreng is determined by the sauce and combination of ingredients, although they are more or less the same; but quality of a good Mee Goreng is governed by the chef. You see what I meant!!
Laksa Lemak – Monday special
Next came to our table was a bowl of thick rice noodle with red color thick sauce and tops with cockles, prawn, fish sticks, tofu puffs and a whole egg.
There are at least a dozen of different types of laksa in Singapore/Malaysia. Lemak style is the one served in coconut milk.
From the first bite, I was in heaven. The soup was a coconut-based curry soup, thick and spicy with coconut fragrance. It tasted like after long hours of cooking with numerous ingredients. It carried coconut milk but not excess.
It is not too popular nowadays to find cockles 螄蚶 on any dishes due to water pollution. Cockles used to be served raw; especially in Hangzhou starter. The one we have tonight was cooked, of course. It tasted not as fresh as raw but still good. Texture is, in fact, similar to clams. We have quite a few pieces on the Laksa.
We have only 3 pieces of small prawns in the soup, probably prawns is more expensive. Shell was off and they taste all right.
The hard boiled egg we have was nicely pre-cut into thin slices but still stick together in order to offer a better presentation.
Tofu puffs are usually added to think soup in many kind of cuisine as they are the best absorbers. We could not stop by fighting for extra piece.
Fish sticks and if there was any other were all up to standard and added to the perfection of our laksa lemak.
Toast Kaya
At last, we have Toast Kaya as dessert.
We like the Kaya spread to have a strong fragrant of egg white. However, we don’t like it served cold. It is kind of strange as we used to have our toast warm.
Kaya is a spread made with egg white, coconut milk and Panda leaf.
We rushed home at 7:45pm before big crowd came. We suspected Sh!ok was full on even a Monday night tonight. .
张贴
