I have many times extolled the virtues of leisure lunches on Fridays with fellow colleagues. Everyone should try it sometimes. This is to all Singaporeans living in Australia: we found bak chor mee in Randwick.
Company is great although it is a bit strange trying to teach non-Singaporeans how to eat bak chor mee.
Bak chor mee, mee kia.
Sorely missing the pig liver pieces and the choice of kway tiao. Otherwise, taste is as authentic as it gets.
Bak kut teh, KL style with herbs
Soup is flavourful, I just wish there were more.
Sambal egg
The sambal is really a blast!
Chicken rice
Colleague's feedback was the rice is ok, chicken is so-so, chilli is pooh-pooh
Milo Godzilla
Very filling
Muah Chee
The muah chee is more salty than sweet as compared to the Singapore's version. I think they put in salt in the glutinious rice flour. And it costs 5 times as much. This precious little plate is $5.
Company is great although it is a bit strange trying to teach non-Singaporeans how to eat bak chor mee.
Colleague A: so how do we eat this?
Me: you just stir the mince pork through the noodles and eat loh.
A: what about the soup? you pour it in the noodles?
Me: no, you eat one mouthful of noodles, and take one mouthful of soup; or you can drink the soup after you finish the noodles.
A: chilli? can I eat the chilli?
Me: yes, you can, if you can bear the spicy-ness.
A: what is this yellow pieces? can i eat it?
Me: yes, it's pork lard. very yummy!
A: And what about spring-onions? Can I take it out?
Me: -_-
Singaporean colleague: LOL
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