Eating like the locals Singaporeans do.
It was already 1.45pm by the time we got to Phetchaburi Soi 15 just before Glow Pratunam Hotel. These guys have moved from a couple of streets down and their legion of adoring fans have moved along with them. All of Singapore was here.
This being my first time ever. And they had already sold out of the braised pork trotters by then.
The choice was clear then.
Wanton noodles or nothing, really.
They moved like clockwork. These two men and their agile hands. One dealing with the art of blanching the noodles and the other spearing wantons and random pieces of char siew for every bowl of noodle.
The wanton soup takes the shortest time to prepare since all these parcels were already wrapped and blanched, needing only a shallow cover of soup.
The filling was too little to be enjoyed.
The minced pork had an unmistakable sweetness to it that I didn't take very well to.
I was watching the family on the next table enjoying their wanton noodles, wondering what it would taste like.
It was only when I saw the man with glisteningly bright lips that I realised what was the thing that drew in all the crowds.
Lard.
It's all about the lard.
Not the bass.
Pun totally intended.
I couldn't resist.
Unlike our local wanton noodles with a soy sauce, ketchup or chilli base,
this version was just keeping it simple with the allure of pork lard.
The noodles were springy and had no taste of alkaline which I appreciated.
The servings were very manageable.
So much so that many have ordered an extra helping or two just to make for one complete meal.
For 50 baht,
this was affordable but I could hardly understand the draw that it held for the Singaporean crowd besides the fact that it has been featured on one too many blogs, including this post.
Try it.
And then, try something else next time.
There's too much good food in Bangkok to be savoured elsewhere :)
