I tried the Pappa Wat Tan Hor - Wok Fried flat noodles with egg gravy. The chef at PappaRich has mastered the art of frying the flat noodles to give it that wok hei which makes the flat noodles tastes slightly charred (burnt ) flavour that is so typical of traditional Chinese / Hong Kong chef's cooking.
Since it is cooked ala minute, the flat noodles still retains their warm. There is a generous dose of seafood ingredients - lots of fresh juicy large prawns, fish cake slices, vegetables. The gravy is not too salty, and lightly starchy. I recommend this dish for those who want to have a nostalgic feel of Seafood Wat Tan Hor with a burnt flavour.
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