The owner thinks he is still a cute NKOTB with his cap swung to one side,except that he has forgotten that he is now pushing 45 and his cap and apron are so stained and filthy.He complements his look with a more rotound samurai cum sushi apprentice like sidekick who occupies one corner of the blocked up entrance sporting a japanese style bandana around his forehead while wrapping wantan dumplings.He also has a lady helper who thinks she is some buxom barmaid as she likes to lean over the table with her butt in the air as she goes down to establish eye contact to get closer to the optic level of single male customers as she clanks around in her trompah.
Most of his regulars come here for his wantan mee because they cannot eat beef.So don't be mistaken by the mountain of wantans being prepared by Mr OneTon Samurai because his boss' staple is still beef wantan.
Let's just say you arrive at 6pm do bear in mind that this is one of those stalls that will dare to serve you sauce with just plain noodles when every ingredient has run out while charging you the same price for the dish because he knows how desperate your are for his beef noodle version.No sawi,no meat,no remorse for charging you prices for pretend meat and vege either.
The style is unlike the family that monopolises all other beef noodle stalls in Penang.It is more towards a dried orange peel flavoured stew,in the Karak old town breaking of dawn stall in the middle of Pahang way after Genting Highlands.
That explains why there are customers so desperate for a fix of this fellas recipe,they would consume the dish with just the sauce alone.It is just like Penangites eating CKT in KL.Beggars can't be choosers.
A quick look at his customers would reveal that most of them are ageing and he finds it hard to attract new customers because the shop is very run down and dirty by Penang island standards.On top of that his beef stew is more light brown than black nowadays cos I assume that he stretches the black soya sauce very thinly.Also he uses frozen beef and that explains its tough and rough texture.
Most of his regulars come here for his wantan mee because they cannot eat beef.So don't be mistaken by the mountain of wantans being prepared by Mr OneTon Samurai because his boss' staple is still beef wantan.
Let's just say you arrive at 6pm do bear in mind that this is one of those stalls that will dare to serve you sauce with just plain noodles when every ingredient has run out while charging you the same price for the dish because he knows how desperate your are for his beef noodle version.No sawi,no meat,no remorse for charging you prices for pretend meat and vege either.
The style is unlike the family that monopolises all other beef noodle stalls in Penang.It is more towards a dried orange peel flavoured stew,in the Karak old town breaking of dawn stall in the middle of Pahang way after Genting Highlands.
That explains why there are customers so desperate for a fix of this fellas recipe,they would consume the dish with just the sauce alone.It is just like Penangites eating CKT in KL.Beggars can't be choosers.
A quick look at his customers would reveal that most of them are ageing and he finds it hard to attract new customers because the shop is very run down and dirty by Penang island standards.On top of that his beef stew is more light brown than black nowadays cos I assume that he stretches the black soya sauce very thinly.Also he uses frozen beef and that explains its tough and rough texture.
