Gone now…

I could not get my car washed before Chinese New Year because there were so many people getting theirs cleaned inside out and polished and of course, they were closed throughout the Chinese New Year week. I only managed to get it done the other morning after which I went for a bite at some place convenient.

Of course, this one fits the description like a glove – it is right round the corner but I did walk past sometime ago and I saw that all the stalls there except the kampua mee stall had call it quits. My favourite, the Seremban guy, has moved here but I have yet to go and try to see if what he has now is any good or not.

This time around, I saw that there was a new stall occupying that space where the Seremban guy was but the photos on display did not look very alluring. I wasn’t even sure if it was Chinese or Malay or what as there were nasi lemak, some western dishes and the fried stuff, the usual suspects.

In the end, I went to the other stall open, the one I went to once a long time ago. I was thinking that perhaps, they were new but after asking a few questions, I was able to confirm that they were those same people who were there before.

I decided to try their mee sua, now that I have lost my favourite after the one here called it a day. Coincidentally, it was Day 7 of the Chinese Lunar Year, Ren Ri (人日) – the birthday of all human beings, that day so I guess this was a somewhat appropriate dish to have that morning.

When it was served, I thought it looked all right (RM7.00)…

…but it was not that strong on the fragrances of the traditional Foochow red wine and the ginger, not like the aforementioned that swept me off my feet, but to be fair, it was good enough, about the same as the nicer ones or even nicer than those at a lot of places here…

I have not been here for a while now but I think this one…

…has a slight edge over the one I had except that the egg is poached, not hardboiled.

I must say that I did appreciate the fact that they used the finer mee sua…

…here. True blue mee sua aficionados will tell you that this thinner and smoother section of the noodles is very much nicer but I cannot for the dear life of me tell you if that is the thow (head) or the boi (tail). My missus insists it’s the latter but according to this Sitiawan artisan, “The thicker head and tail sections are used in fried noodles, while the middle or finer parts are used for soup.”

Anyway, while I was sitting there, waiting for my order, an ex-colleague of mine dropped by – this place is their regular watering hole. He asked me if I had ordered something from the new stall but I said I did not as the photos did not look nice. He said that the lady was here a long time ago and what she dishes out are all pretty good. Hmmmmm…it sure looks like I shall have to go back there again one of these days.

GRAND WONDERFUL FOOD COURT (2.309601, 111.845163) is located along Jalan Pipit, off Jalan Dr Wong Soon Kai, on your right. You can also go in via Jalan Pipit from Jalan Pahlawan – go straight ahead till you get to it on your left.