24th January was the eve of Thaipusam. A day when Hindu devotees seek to atone for their sins and reinforce their Hindu faith.
Our
meal began with two appetizers. The crispy skin of the siu bak was
well-received, and we quickly finished off a couple of plates of the
well-blended pork. The other appetizer was Satay Batu Maung. Well-marinated and
delicious.
Soon enough, Cewie was preparing our individualized bowl of Hokkien mee. I can confirm that this is the real deal, with large pieces of pai kut and sliced prawns. Add your own high-quality bak eu pok, spicy sambal, and crispy fried shallots to enhance the flavour of your bowl. The broth was infused with the essence of many prawn shells. No doubt five stars!
Later, we enjoyed sago pudding with a dash of fragrant gula melaka as our first dessert.
Willie
and Mun Yeng brought two boxes of delicious tapioca pastries, sprinkled with
grated coconut, as well as a tub of home-made butter cookies for everyone to
enjoy.