The combination of chilli powder and flour was explosives for the sensations thanks to the heat’s shrimpy accelerant, which also increased the flavor of the gently boiled prawns.  ,
With Tan’s advice, this one delivered in abundance. Texture has always been my phrase when it comes to making excellent meals. Mee kia ( thin egg noodles ), thick bee hoon ( rice vermicelli), or kway teow ( flat rice noodles ), but I liked the contrast and yellow noodle combination, which is easier to soak up soup and sambal with.  ,
Tan introduced me to pig skin ( S$ 1), aside from the hearty tenderness of pork ribs and the bouncy sweetness of prawns. It was flavorful, slippery, and merely rightly indulgent.  ,
Therefore, gold fried shallots and crispy bacon lard, and another level of decadence, hit the scene. It’s entirely made from scratch. We prepare our unique food because you can taste the difference, Tan retorted.  ,
Kang island and bean sprouts provided tasty crunch and a much-needed hoist of freshness to finish off the texture-fest.  ,
Although The Old Stall’s shrimp noodles don’t make the loudest sounds in Singapore, they do so with a deeper commitment to upholding their family’s wealthy, eight-decade culinary tradition.  ,