It’s the recipes of old that really get to you sometimes. It’s
those recipes that you know like the back of your hand, simply because you’ve had them
as a child and they have made your childhood both fond and tasty.
For those blessed with a childhood such as this, you’d be inclined to share it
with those around you. For those who chose that road, God bless you.
Its stories like the ones above that Chong Chon Cafe in Central Park shares. Born from the same legacy of those delicious puffs that I hope you've tried and read from here, this establishment named after his mother
“Chong Chon”, injects that same passion and feeling of tender loving care into
their food.
I’ve been coming here for years but due to a busy schedule, and working far away, I’ve rarely been back since. The last visit
I can recall was with my lovely foodie of a girlfriend, Leanne and it was
touching that he remembered our visits and noticed her absence. Honestly, I’m
not surprised when she’s quite a beauty to behold. |
| Ridiculously Photogenic Noodle Guy |
Before I get carried away with talking about her, there’s
something special about having a relationship of sorts with the people making
your food. It’s those relationships that make going out to eat all the better.
It helps when the person making your food, makes absolutely delicious dishes.
It is important to note that you’re going to have a hard time
ordering any drinks while you’re here especially at peak hour. You’re going to
have to bring yourself to the drinks counter to save yourself some time and
frustration instead of waiting for waiters that will never come.
I’m a fan of noodles if you haven’t noticed, and when
noodles are home-made, it makes them all the better. Do not be deceived by the health benefits that Spinach brings though. This is definitely one of those meals that looks healthier than it
really is.
In terms of aesthetics though, the colour pops right out of
your bowl, and upon biting you’ll notice how well cooked they are as the springiness
of good noodles is achieved. The Spinach formed into the noodles have a good
dense texture to them, just in case you’re wondering what else the Spinach does
for this dish.
On these noodles, you’ll have a whole slew of things to try with them, but today I have ordered my go-to addition of Beef Stew while having the noodles dry. You have the option of having the broth in your bowl, but like all picky eaters I want to be the master of what I eat and how much I eat of it.
On these noodles, you’ll have a whole slew of things to try with them, but today I have ordered my go-to addition of Beef Stew while having the noodles dry. You have the option of having the broth in your bowl, but like all picky eaters I want to be the master of what I eat and how much I eat of it.
The beef is soft and juicy, and that flavour is achieved
from having it cooked for hours on end. Those flavours are evident within the
broth itself. It is elements like these that you’re certain have been given the
right amount of care and supervision it deserves.
You also have the option of having some sweet plum sauce
and fried shallots (Pronounced Sha-lots, as referenced by Colette) on the
side. I'm not too sure what it's called exactly, but a friend Louisa calls them "The Extra Onion Thing". This is not a requirement, but it’ll be your loss considering you’ll be missing
out on the sweet and savoury addition of this “sauce” if you don’t.
Something extra that was ordered was the roast chicken with
the noodles. It’s definitely something lighter than beef and the chicken is
well seasoned and roasted to tender juiciness. You may notice that the words tender,
juicy and tasty are common adjectives with this place.
I hate using this term, but this is definitely a “must-try”
for those looking for something different from the usual Kolo Mee most of us
are accustomed to. It is the merging of simple elements, given the right time
and care that makes delicious food taste the way they do. Noodles and meat have
rarely ever tasted this good.
You can make your way down to Chong Chon noodles everyday from 7am to 2:30pm. For a rough location, you can find it behind the Third Mile
Mcdonalds.
Prices can be found in the pictures provided.
I also post every Monday at around 8-9:00 pm Malaysian time.
I also post every Monday at around 8-9:00 pm Malaysian time.
Eating with friends always make good food taste better. Here are some pictures taken by Julian of our food trip that day. Much sadness for not having John-Paul on our trip. Good luck on your exams tomorrow, buddy! God bless.
