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I've always liked the local food offered at Sum Yi Tai, and it's speakeasy bar Mona Lounge on the second floor. And this Ipoh-style curry mee was one of their best.
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This Lucky Mee brings close one of Ipoh’s time-honoured staples to Singapore, right to our homes with their islandwide delivery during the times when we most needed some comfort during the pandemic situation.
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It's different from the local milky curry. It is of a light consistency, but still rich in flavour. According to Sharon @foodmanna, that gravy was made from chicken broth and a secret blend of spices. Each bowl is served with crispy roast pork belly, pork skin, cockles, and sprigs of mint leaves. Savoury, spicy and shiok.
Back here after a really long time and catching up with friends I've known for over a decade. Guess I can say its a pretty good way to have my last Friday lunch of the decade!
We had a great variety of dim sum but the stir-fried/deep fried options (in these pics) definitely stood out - mainly the signature XO carrot cake, deep fried squid tentacles and sze chuan pepper with white bait!
Slightly sour with some refreshing mint. It is on the pricy side at SGD 19.
Duck skin was slightly crispy and meat were not too dry. It’s a very normal dish.
There is some wok hei to this slightly spicy dish, it’s hard to stop eating once we started!
Wanton skin is a little thick but the vinegar and Chilli oil combination is appetising.
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