The next morning, I was excited as L had mentioned bringing us to the best kang paun noodles in town. Mee Kang paun is Fuchow's version of kon lou (dry stired) noodles. Waited patiently and refused to eat anything from the hotel. She drove us to Jalan Ling Kai Cheng (sorry don't know Sibu at all so can't tell you whereabout was that, only managed to jot down the street name). As soon as we turned into this street the shop is right ahead.
To L, noodles are not worth eating if they are not handmade. She mentioned the noodles being made in the shop and I was eager to take some pictures to show but when we arrived they had already finished making the morning batch. Sadly, this picture is the only one I took. Couldn't wait to taste the noodles as the aroma from the fried shallots and the lard used made me drooled all over and my hands were quivering with hunger and anticipation. I was a little dismay when the noodles arrived at the table because the serving of noodles was about the size of my fist and the slices of meat were paper thin.
All that became immaterial when I took my first mouthful. A simple dish that begins and ends with the noodles and the fragrant oil that brings it together. Using K's words - light, smooth without being oily and flavors that hit all the right notes in the palates. This noodle is not springy like wanton mee, it is soft and smooth but still with a bite. So different from our kon lou mee that is drowning in gravy. Love this.
Of course when K sees laksa on the menu he just couldn't resist. Had a taste of the gravy. Preferred the one at Taman Cantik, KK anytime.
Spotted these kompia at the entrance of the kopitiam and L ordered 1/2 dozen. These little buns are very similar to bagels in texture and taste. They are one of Fuchow's famous eats. Look at the transformation of these little humble buns in my next post. Stay tuned.