On Wednesday evening we met up with C and her mate P for dinner at Spencer Village. I’d been craving char kway teow and ordered it from Penang Cuisine. As soon as the dish arrived, I could see it wasn’t going to be as good as it usually was. For one thing, it wasn’t dark enough. And I could see clearly that there was no trace of the little cubes of fried pork fat that normally make this such a tasty dish. It was OK, but has been so much tastier in the past – you could really taste the difference made by the absence of the fried pork fat. A lot of places do make char kway teow without the pork fat, but because Penang Cuisine normally uses (or should I say used?) the pork fat, I was quite disappointed. The wok hei flavour wasn’t as distinct as it normally it is either. I hope this isn’t the new “standard”.

C had fish ball kway teow soup. P had loh mee but I didn’t take a photo (sorry!). C and P shared a plate of chee cheong fun too – C’s complaint was that there wasn’t enough sauce with the chee cheong fun. I do agree they have been a little skimpy with the sauce lately – we’ve noticed that with chee cheong fun and the steamed pork dumplings.

Jac had a salmon sashimi set from the Japanese stall. I think she enjoyed it. The eggplant tempura looked delicious, but had disappeared before I got a chance to take a bite. :)

Jac tried the tau foo fa from the drinks stall, for dessert. She’d never eaten this dish before. I’ve never liked it, ever since I was a child. I especially can’t stand it warm. To me, it’s very bland – the sugar syrup can’t hide the blandness of the tau foo. Jac thought it was OK and finished the bowl, but she said she probably wouldn’t have it again.