Do you think that wrapping the HKM in Opeh leaf improves the taste of the HKM? Or does the image of the Opeh leaf somehow invoke some nostalgia and affect the taste? Some vendors tell me that they feel the Opeh leaf does nothing to the taste of the noodles whiles others feel that the best way to eat their HKM is to leave it in the Opeh leaf for 10 minutes before eating.
This particular HKM stall told us that the best way to eat his HKM is to wait for all the flavours to soak in for 10 minues in the Opeh Leaf. OK, so we Tar Paued a packet of HKM and waited 10 minutes at the hawker centre to eat it. I had a few mouthfuls before wrapping it up so that I could compare the taste.
When we finally opened the packet, most of the gravy has been absorbed by the noodles. The Hokkien Mee here is quite decent, but still lacks that ooompph. The stall does not provide crispy pork lard though they admit that the vegetable oil used to cook the noodles was prepared with a small amount of pork lard. 4/5
It is hard to tell you what Opeh leaf actually taste like. To me, I think that if I really really have to say, than maybe it imparts a subtle woody taste to the HKM. But it is very very subtle. I think that it is the fact that you give the noodles time to soak in the flavours that makes the bigger difference to the noodles.
A good plate of HKM to try when you are at Marine Parade Food Centre. You’d appreciate it if you are health conscious. But I still maintain that HKM without the crispy pork lard is like an elephant without its trunk.
Ah Liang Fried HKM