Monday, August 22, 2011

Restoran Hai Onn @ Burma Road

Another hyped up,waste of time,so called Hainanese joint.
Why some bloggers would even dare to tout them as a well loved old Hainanese outlet,beats me.
God dammit,I wonder.....do these food bloggers even know what REAL Hainanese food is supposed to taste like?Or do they stubbornly like to wallow in the past,entrenched in long gone glory days?

The food is so plain cos(this calls for some ridiculous reasons)
1. almost everyone has contracted either high blood or diabetes so the recipes had to be modified
2. or since they are so growing more and more older by the year,they have actually forgotten the recipes
3. perhaps,the recipes were stored in the head,but unfortunately alzheimer's came into the picture

Next the chops are so You-Call-This-Hainanese? bleaugh ! with brown batter like deoxygenized bubbles unable to escape the semi drowning in a puddle of sauce......that the Hokkein Mee stall found within the shoplot itself sometimes does a brisker trade than Hai Onn itself.
Just be forewarned however,if you decide to give the Hokkein Mee a go,that the dish sold here is highly dependant on what time you arrive,cos everyone in this shop seems to move at an ancient time warped pace.

As if we were all hypnotised and engulfed by some nutmeg verses spewed by a looming unseen figure consumed by a mission to freeze time.
You come in here,and once you sit,a sort of stupified feeling overcomes you.
Now you understand how Some old people can spend hours in a coffee shop,shut away in a world of their own,just gazing at the walls and the floor.

As I was saying before,if you come in the morning,the Hokkein Mee soup will be like dishwater(the excuse by some stubborn loyalists is that it hasn't matured yet),only by 3pm should it have improved.
Notice I used the word "SHOULD" cos the cook is very inconsistent in ensuring its eventual day to day taste.
Next to him is a slightly hunched Loh Bak seller who likes to shuffle around cos perhaps he has athritis.Try this only if you like a strange sourish fermented tinge to your batter.All I know is that I absolutely hated it from the get go.So if you ask me.....Don't