Well, being a Penangties, I heard about the curry mee stall for a long time and the lil stall had been featured in many magazines, blogs and more. The stall itself has been for business for 3 generations and now it is being managed by the grand-daughter. Being that, the owner believes that the soup that had been prepared in their shop is still the same old recipes that the grandfather passed over to them.
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Curry Mee
Main
The thick coconut broth which is being topped with the usual ingredients– tofu pok, coagulated blood, blood cockles, cuttle fish. The wholesome delicious curry mee is fragrantly done and it is topped with the mint leaves. The broth is not too thick on the coconut milk but the taste is just normal which is not really above my expectations.
Curry Mee
Main
The thick coconut broth which is being topped with the usual ingredients– tofu pok, coagulated blood, blood cockles, cuttle fish. The wholesome delicious curry mee is fragrantly done and it is topped with the mint leaves. The broth is not too thick on the coconut milk but the taste is just normal which is not really above my expectations.
