I’ve never really ventured out of the main city much. Least not for a meal. I’m still at heart a PJ boy and given the choice, I wouldn’t like to drive far either. But opportunity came knocking one evening when the two traveling monkeys came knocking on my door and tempted me with the idea of Hennessy Noodles for dinner. Of cause I said ‘yes‘ and I even offered to drive! The persuasive powers of the monkeys I tell ya.
Unfortunately for us, the the place was closed in the evenings and we were stranded with no food. But one shouldn’t panic as Cumi&Ciki have a food locating GPS installed in them (OK, maybe just Cumi – the other just hopelessly can’t tell right from left nyuk nyuk nyuk!) and finding a new eatery was just a breeze. As we drove along Jalan Air Panas, we stumbled upon a very busy Dai Chao (stir-fry hawker) under a wooden shack with zinc roof and fluorescent lights. One quick survey of the happy faces inside and we knew that this was it. This was going to be our dinner spot for the evening.
Not knowing what to order, we left our dinner in the good hands of the lady boss. Later, she sent out a complimentary bowl of splendid Radish, White Peppercorn and Pork Ribs Soup to our table as appetizers. How generous of her.
We had two noodle dishes, the first being the day’s special noodles, Braised Ribs Yee Mee (pai kut yee mee – RM8) and the signature Kam Heong Loh Shi Fun (fried rat’s tail noodles with dried shrimps – RM6). Both dishes were equally wonderful in their own way and full of wok flavours (wok hei).
The rest of the dinner consisted of wonderful snack-like dishes like Salted Egg Squid (RM13), Deep Fried Aubergine Wedges (RM12) and the Signature Homemade Tofu (RM7). What we liked about the aubergine dish was its salted batter with a slight sweet tinge to it while the tofu blew us away with its liberal amount of crispy choy poh (preserved vegetable) bits covering the entire dish. The only disappointment for me was the squid. While it was crunchy and nice, I couldn’t taste any salted egg at all. In fact, all there was in the batter was just turmeric and curry powder for flavouring. It would’ve been better if they have just called it Deep Fried Sotong or something to that uninspiring effect.
While the food may taste Mother Spanking Good at the point of consumption, do note that we suffered from a bad case of dehydration within the next 1 hour or so. We suspect the use of a healthy amount of MSG in their preparation. But do not let that deter you from trying this place out. Afterall, you can’t have Chinese food without MSG. It’ll be like having a blackforest cake without cherries or tiramisu without coffee or cumi without ciki. OK, this post has got to stop right now. Over and out.
RESTAURANT GHEE FONG,
(right across the Good Shepard church)
along Jalan Air Panas,