Quote:
Originally Posted by FoodLover
I remembered those good ole days.
hokkien mee no longer can dapao using banana leaves and singapore also no more kampung to plant.
many of the noodles is no longer greyish but rather yeloowish today.
those days hokkien mee fried with lards and on burning wooden fuel stove.
say bye bye but one place can find in petaling street malaysia still can find the nice hokkien mee there although again milder compared to olden days.
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So sad. I tried one @ wisma, stall front shows like very famous, but actually so so.
I think the greyish thing is also partly chao Da, but it's nice that way. Dunno how to describe and memory is fading due to age (almost 30 years ago), but it's always like that, childhood thing taste best...
