很多人都喜愛吃, 但是否懂得吃?
“愛吃”和”知食”是兩回事，”知食’和”懂得吃”又是另一回事. 大家同意吗?
愛吃要求的是食物滿足口福，而知食者，注重食物背后的故事。那懂得吃呢? 懂得如何吃一样东西要有了解食物物背景之余, 还需知正确吃法, 吃时如何加上配料可另食物增添色采. 那才是懂得吃吗!
我俩每次到访食市都会眼看口下问, 观察周围, 方可收集资料. 吃了好几趟才动笔. 我们今年才发现这家坐落在桥治市的一街Jalan Dato Koyah Jalan Argyll, 10050 Georgetown- 陈志明茶室, 老号卖的只有云吞麵.
陈志明先生和他太太一对友善的老夫妇, 已经营云吞麵有超过40年历史 , 并在今年五月份上了光华日报. http://www.kwongwah.com.my/supplement/2010/05/19/3.html. 报章内也没提到他的特色, 那就让我来和大家分享他们的精髓吧.
他们的价钱非常公道.
推荐: 白色云吞麵!
特点1: ”白”色云吞麵, 没放黑酱油, 才能吃到面条本身的香味.
特点2: 鸭蛋面条爽口且有弹性.
私底话: 有一次, 志明太太让出她收藏了4天的私伙鸭蛋面条, 经收水过程后, 比平时吃的更加爽口, 这只有老号才懂得这个步骤的重要性, 若你去问那些”新脚”他可能还没听过呢! 我总不想那么的唠叨, 但还是要一提, 收水过程方可令面条有弹性. 不妨游览我写过的”何谓好吃的云吞面” 参考一番.
那为什么我说那是私伙面条呢? 原来她收了4天的面是留给自己吃的! 是非卖品. “要收藏4天的面那来那么大的地方呀? 只好留些给自己囖“: 她回答.
特点3: 他们特地选用著名的”青天烧腊饭”的烧排猪油一起捞面, 阵阵烧肉香味, 真是齿甲流香!
贴示: 切记若要品尝到以上所列出特点, 必需order干干的干捞面! 若怕腻, 交代放少点油.
一碟用猪油+烧肉油,蚝油,酱油和少许汤拌出来的干捞面，加上菜心、鸡丝、义烧及云吞实惠又美味!
若选择吃普通即黑版的云吞麵, 也可尝到少许烧肉油味, 但没吃”白”版的那么明显.
云吞汤麵
水饺
鸡皮 – 生蛋老母鸡的皮,切片, 烧肉油和酱汁拌上青葱粒享用, 清新爽口, 好像在吃jelly fish 的 感觉. 皮下没脂肪, 不会腻, 不妨试试. 若怕腻, 叫老板放少油即可.
还没出世的鸡蛋 – 老母鸡的“生仔肠”和还没出世的鸡蛋这里都有.
鸡皮, 蛋和肠都是热门货,要吃就哋趁早, 能否吃到要看运气囖.
地址: Near 48-102, Jalan Argyll, 10050 Georgetown. Penang (Opposite Caltex Petrol Station)
时间贴示:
多人时, 难免品质会有差异. 上午11点多才没那么拥挤. 可跟老板娘闲聊之余也可品尝较”优质”的云吞麵, 乐事也!
营业时间是早上7时至12时或直到售完. 休星期二
我的金句: 一尝白即丢黑, 尽管试一试.
最新咨询 http://www.gourmetgarden.com.my/2011/02/13/chee-meng-wantan-mee-is-back/
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[...] recent while preparing for this post on Chee Meng Cafe (志明茶室) there have been some articles published by the newsprint media and by a well known blog. We were [...]
Opposite the chee chap cheok that road?
cariso´s last [type] ..Caffe Strada Invited Review
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Jason Wong Reply:
August 25th, 2010 at 2:23 AM
Yes yes. Remember the former Kayu restaurant that side. Be sure to go off peak hours, after 11am when the breakfast crowd has die-off.
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[...] from hunting for this wanton mee immediately after reading posts detailed by GourmetGarden here (Chinese) and here (English). Also earlier written by [...]
fair enough that a smart glutton often scrutinize the story behind the cuisine. Food is often the best reflection of ones culture. The dry white version reminds me of my hometown Sibu kampua. That good old traditional way with lard oil and not as much msg as todays. ^^
[Reply]
Jason Wong Reply:
October 7th, 2010 at 12:36 PM
Charles, thanks for encouragement. We started blogging with two principles; keep the good old taste alive and show case the food culture that we have inherited.
We are glad it helps you think of “home”, and may be help give you the “taste” of home that you yearn for. With your motivating comments, we will strive to bring “stories” to the WWW (Whole Wide World).
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