MING CHUNG RESTAURANT 民众菜馆 — LOR MEE (MAUDE RD, JLN BESAR)
No-frills Heng Hua Cuisine
I have long heard of Ming Chung, famed for its Heng Hua (兴化) style Lor Mee and was down on an early weekday evening around 5pm to 6pm for an early dinner. As it was still considered relatively early, there wasn't much of a crowd, but there were some dining patrons already seated. We had not placed any reservations and were lucky to be able to walk-in without having to wait around for a table.
It's a typical Chinese restaurant set up, simple with no-frills.
Serving time was fast and we didn't have to sit around for too long as well but the crowd began to thicken when we leave about near 7pm.
Lots of staff and occupying 2 shop spaces, it's easy to see how good the crowd gets as the night goes on.
**The Batang Fried Fish is one of their popular dishes to order but we did not.
Lor Mee Medium $8 (large)
The highlight will have to be the Lor Mee. Unlike the typical lor mee in black thick sauce, the Heng Hua style sees the thick white noodle cooked in a lighter coloured gravy base. The gravy was just as thick and gluey as the black version, having been mixed in with cornstarch. It was something different for a change and we were happy with this new acquired lor mee taste.
The bee hoon was chewy and springy making a nice combination.
The portion is not huge so you need not be afraid not to be able to finish, so ahead with the large size if you have 3 or more pax.
The rest of the orders were not bad to go with the carbs but not exactly the highlight. Still, Ming Chun is a good place to be for some old-school zichar style dining at reasonable price.
Prawn Fritters $16 (Small)
This was one of the not-so-ordinary dishes we favoured. Brings back old memories but to everyone else, it might be just the normal prawn batter prawns.
Oyster Omelette $10 (Small)
Kai Lan & Bean Curd Skin $8 (Small)
Barley $1.8 each
Towels 20 cents each
Price inclusive of 7% GST but no service charges.
Closed on Mondays.
Opening: 1500-2330
tel: 62963428
tel: 62963428
0 comments