This is another one of those ridiculous open for two hours only joints.
Come at seven in the morn and he ain't open yet..If you arrive after 10am,everything is gone.
The customers that he attracts are those that like to pack at least 20 packets at one go and also the Sadists that love the brutal sting of his sambal.
I Really do Hate the fact that us diners have been taught so well to obey THEIR rules.That we have to comply if we want to have the 'privilege'of tasting their produce.No,he's not rude but I don't think I am alone in feeling irritated cos his customers consist of an increasingly ageing crowd with the young too restless to endure the stupidity of such a no brainer operating hour.
So....what's so great about his Nasi Lemak?
This is of the Penang Nyonya/Southern Thai/Myanmar/Chinese/Indian influenced Nasi Lemak.Nothing close to the Malaccan nor Singaporean varieties.Most Penangites might think this as Nyonya but the lineage has been so diluted over time and by intermarriages giving rise to such a hodge podge dish.
I admit to liking his almost blackened fried fish,it's fresh and lightly marinated with assam but lately I don't know what has happened.
His rice has attained the texture of hard to digest pulut so much so that I would suggest that you absolutely have to tapau it in order for it to be further softened by the banana leaf wrap on the journey home....or risk choking since it is served very dry.
The prawns which used to be so delicious are now what I suspect to be of the farmed species and therefore unable to manipulate the spice and seasonings to the max.It now tastes flat.
The sambal is not of the malay style ikan bilis and onion variety.This is really sambal belacan which used to be more redddish in colour but also lately has been increasingly brownish in shade(chillies expensive mah)
The raw cucumbers would have a true blue Nyonya rolling up her kebaya sleeves to give his ears a good twisting for the sheer vulgarity of size and clumsiness in the cut itself.
Price wise has been kept moderate(below $4) but I fear if he continues dishing out such bad quality stuff which his dad would have frowned upon,his customers won't return for more.
Come at seven in the morn and he ain't open yet..If you arrive after 10am,everything is gone.
The customers that he attracts are those that like to pack at least 20 packets at one go and also the Sadists that love the brutal sting of his sambal.
I Really do Hate the fact that us diners have been taught so well to obey THEIR rules.That we have to comply if we want to have the 'privilege'of tasting their produce.No,he's not rude but I don't think I am alone in feeling irritated cos his customers consist of an increasingly ageing crowd with the young too restless to endure the stupidity of such a no brainer operating hour.
So....what's so great about his Nasi Lemak?
This is of the Penang Nyonya/Southern Thai/Myanmar/Chinese/Indian influenced Nasi Lemak.Nothing close to the Malaccan nor Singaporean varieties.Most Penangites might think this as Nyonya but the lineage has been so diluted over time and by intermarriages giving rise to such a hodge podge dish.
I admit to liking his almost blackened fried fish,it's fresh and lightly marinated with assam but lately I don't know what has happened.
His rice has attained the texture of hard to digest pulut so much so that I would suggest that you absolutely have to tapau it in order for it to be further softened by the banana leaf wrap on the journey home....or risk choking since it is served very dry.
The prawns which used to be so delicious are now what I suspect to be of the farmed species and therefore unable to manipulate the spice and seasonings to the max.It now tastes flat.
The sambal is not of the malay style ikan bilis and onion variety.This is really sambal belacan which used to be more redddish in colour but also lately has been increasingly brownish in shade(chillies expensive mah)
The raw cucumbers would have a true blue Nyonya rolling up her kebaya sleeves to give his ears a good twisting for the sheer vulgarity of size and clumsiness in the cut itself.
Price wise has been kept moderate(below $4) but I fear if he continues dishing out such bad quality stuff which his dad would have frowned upon,his customers won't return for more.
