Most lady chefs do not make the cut when it comes to whipping up this dish . They just do not have the skill required to coax the noodle into the right consistency nor tweak the sweet treacle into one with an aftertaste which customers will come back for.
Not so the case at Boon Seng.
My first impression of the kopitiam was not positive in the least . Grimy with some glum hawkers milling around , blankly wondering when their business could ever reach these heights , it took a downpour for us to discover that her loyal customers would trek through lightning and wade flood waters , just to dine here.
That melamine pot is a clue . Great recipes come from those who understand it's importance in the Malaysian Chinese kitchen . Old school . Very old school .
Also , these noodles are not your usual springy textured strings of flour . Instead , they are slightly thicker , almost straight , and served al dente , with a pool of shitake based thick soy treacle at the bottom of the bowl . There is not only sawi , 2 kinds of dumpling , roasted sliced char siew , green pickled chillies as well as the all important deep fried pork lard , but also peeled shrimps and shredded chicken for such a ridiculous price , you will not believe it either .
Mix it up real good before you start .
Hope it opens a floodgate of memories for you , like it did for me .
Location : end corner lot , beside the block of shoplots before KFC along Raja Uda , Penang .
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