C told us that he would be cooking at Copper that night, and it would be an off-the menu item- vegetarian mee goreng. Wooohooo. If C says he's cooking, we're there. We stopped by the bar for dinner and loads of refreshing highballs which go well with food, and importantly, goes great with spices.
I loved it that Copper had put in a highball tap that dispenses perfectly pulled glasses of bubbling highballs. No more guesswork about the ratio of whisky to soda, and the soda from this tap is way more carbonated than any bottle it comes out of. You could opt of the whisky used — either a smoky Paul John or an easy Black Bottle. It's a highball, it doesn't need to have a complex whisky as its base.
The vegetarian mee goreng was superb. I had three servings! It was chockfull of ingredients and not too oily. C said he used his mother's recipe, which comes with seared potatoes. Loved that. Thank goodness he eschewed beansprouts and went for chye sim. An induction stove was used, and the wok still worked for tossing noodles, keeping this mee goreng dry-ish and not soaked. There was a good balance of flavors and salt.
I very much prefer vegetarian mee goreng over a meat version. Having mutton or chicken simply messes with the tastebuds. C's version is way better than any other mamak stalls' versions. We've eaten C's food many times. His chicken curry is excellent. He's not a chef by profession though. He simply loves to cook some of his favorite dishes and have the friends come taste them. This is the first time we've eaten his mee goreng, and it's fantastic! We must organize drinks with the friends one evening and request for C to cook it again. Hurhurhur.
I loved it that Copper had put in a highball tap that dispenses perfectly pulled glasses of bubbling highballs. No more guesswork about the ratio of whisky to soda, and the soda from this tap is way more carbonated than any bottle it comes out of. You could opt of the whisky used — either a smoky Paul John or an easy Black Bottle. It's a highball, it doesn't need to have a complex whisky as its base.
The vegetarian mee goreng was superb. I had three servings! It was chockfull of ingredients and not too oily. C said he used his mother's recipe, which comes with seared potatoes. Loved that. Thank goodness he eschewed beansprouts and went for chye sim. An induction stove was used, and the wok still worked for tossing noodles, keeping this mee goreng dry-ish and not soaked. There was a good balance of flavors and salt.
I very much prefer vegetarian mee goreng over a meat version. Having mutton or chicken simply messes with the tastebuds. C's version is way better than any other mamak stalls' versions. We've eaten C's food many times. His chicken curry is excellent. He's not a chef by profession though. He simply loves to cook some of his favorite dishes and have the friends come taste them. This is the first time we've eaten his mee goreng, and it's fantastic! We must organize drinks with the friends one evening and request for C to cook it again. Hurhurhur.
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