Monday, May 22, 2017

Hoong Tho, eating memories

It was at least 25 years back when we would visit Hoong Tho, for Wat Tan Hor, Jar Wanton, Yue Sang Juk and Yue Watt Yee Meen. Along the way, we stopped coming due to the area turning touristy and the sometimes exorbitant price they charged during the festive seasons. But there are some good memories with my family that jam or price cannot stop me from coming back, though not as often.

I remembered having Yue Watt (fish paste) in Hoong Tho. So we ordered a plate of Giong Choong Yue Watt (Fish Paste Fried with Ginger and Spring Onion)

We also ordered Jar Chuen Kuen (Fried Spring Roll)

Wat Tan Hor - Flat rice noodles with smooth egg sauce

Hoong Tho Meen - basically yee meen (dried fried yellow noodles) with thick sauce with sprinkles of Har Ji (shrimp toast)

As kids, the highlight of our visit is the fried wanton with sweet sour sauce. I remembered that dad always had to request for extra sauce because we kids love them.
Now the same thing applied to the next generation. Wonder if the kids will have similar fond memories like we did.

Personal glimpse: The fondest memory I had was having Yue Pin Juk (Fish Slice Porridge). This was where I was introduced and where I fell in love with cantonese porridge. They used to set up a small stove at the front of the shop to serve up this dish. But now they no longer serve porridge in Hoong Tho. Maybe some things are best left in the corner of our mind to be drawn out once in a while and reminisced. The longer it is kept, the sweeter they are.

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