“S
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igek Jak Sik
Cukup” is the motto here in “Mangkok” as literally unless you have a child-like appetite, one minuscule bowl of noodles really is not enough.
Bowls and bowls of boat Noodles are what we come here for, as boat noodles are what we are getting. Sort of. The dreaded word, authenticity if you are
looking for it is dubious at best. Instead, an open mind is needed here as
Mangkok attempts to deliver a more clientele’ friendly version of this dish in
the most authentic way possible.
Traditionally
being served in boats, thus the name - Boat Noodles have come a long way from
just being served in said boats by the canals of Thailand. Now being more
commercially sold in restaurants, stalls and in this occasion, house like restaurants
in the outskirts of town - this fun trend of having small portions in big
quantities is something that has for now at least, resulted in long lines of
people willing to experience something new.
As for
how small the portions (about a maximum two mouthfuls to be exact) usually are
is up for debate, but paying RM1.50 per portion does somewhat make up for it. That
and being able to look like you have a beastly appetite on Instagram is always
a plus.
Portions aside,
the most important aspect to any Soup based Noodle dish is the broth. If the sour spiciness of the chilli topped above here has not numbed
your taste buds, what the broth here has accomplished is carry strong flavours of
salty fish stock, sweetness and a lot of garlic.
Unfortunately,
these flavours seem rather one dimensional as it falls flat without having
something to lift it. Authentically, Pig’s blood or lard is an important
component to Boat Noodle broth but more so than ever, the loss of flavour that
blood brings and lack of some sort of replacement is evident as the broth is
missing both mouthfeel and richness.
Although the
herbs that top it cuts through the strong flavour to bring some form of
freshness, it is not enough to feel like that is all you taste. That is, if the
spiciness hasn’t already killed your sense of taste for those who are sensitive
to that sort of thing.
As for the
noodles themselves, they are subjectively acceptable but slightly overcooked as
the thin flat rice noodles lack springiness as forgive the pun, they fall also
rather flat. It is a consequence one understands when having to make a large batch
of noodles at one time, but the irregularly short sized noodles do not help
make consistency easier. Although a personal gripe, not being able to properly
slurp noodles due to how short the noodles are, does take away from the
experience of eating them.
Finally, what tops
the Boat Noodles are the condiments of either beef or chicken strips and the
inclusion of a standard Fish Ball. If you are debating as to whether that half
a Fish Ball (I think) is either a really overcooked frozen Fish Ball from being
boiled in broth for so long, or a fresh home-made Fish Ball that has been
overworked – it matters not, as the end product is tasteless and mush textured.
The strips of
meat also fail to impress, as the only difference between either is texture and
any inkling of flavour is drowned in their broth.
Mangkok, though
a charming food establishment that invites you in with bright smiles, warm
welcomes and a chill hipster like environment; is not going to be the place for
an arguably “authentic” Thai Boat Noodle experience - if that is what you are
looking for. Debatably, RM1.50 might be the value per bowl your heart desires,
but realistically, you will need a lot more than just a bowl to fill your
appetite. Once the final cost of your many bowls are factored in, Mangkok will
leave you wondering if eating that many bowls of Noodles that tastes mediocre
at best to fill your appetite, was worth it. I am still wondering.
Mangkok is open
daily except Thursdays from 5pm till 8:30pm or until they sell out. The
location is provided below.
"The pictures this post are achieved by use of an iPhone 5s camera. Yes, I'm as surprised at how well these came out as you are. Credits to Isabel Chai and Julian Sim."
