meei / Soup

and it is this evidently harmonious symbiotic relationship that sometimes makes me wonder if they actually even share the same kitchen, especially when the seafood chowder featured on both caravan guy and fleurs' menu appear identical. that aside, this version ordered from caravan guy absolutely knocked our socks off. it is, tbh, the first time i've ever had a seafood chowder that was tomato and not cream-based - what a revelatory experience it is. chockful of at least half a dozen seafood types - clams, mussels, firm chunks of white fleshy fish, squid, vegetables and everything but the kitchen sink.

good stuff too, but certainly no match for the wagyu carpaccio if we're comparing entrees.

well seasoned - you most certainly will not miss the commonplace addition of dairy in this. comes with a hearty slice of paris berlin's wonderfully dense and moreish multigrain. it is a little bit of a letdown to have discovered that they don't have an on-site kitchen with which to-order foodstuff can be whipped up, though.

the most basic of their offerings; noodles in lightly flavoured chicken and soy base soup. a very clean, clear broth with the purest of chicken aromas. pales in comparison to the rest of their soups, but if you like chinese potato broths, you'll like this.

a different kind of beef noodle altogether - this one's called ngau yoke fun. not bad, i suppose - to give you an indication, it tastes somewhat like pho, except this soup's probably slightly sweeter. the meat is tender and flavourful. the intestines are soft and have an enjoyably delicate chewiness to them. the one pictured here is a hor fun noodle, but an eating buddy, a loh shu fun addict, claims that their loh shu fun is one of the best in town.

love how dry and starchy the noodles are - you wouldn't be able to find noodles like this anywhere else. the beef mince sauce is to. die. for. characteristically dry and savoury, the mince is yet another speciality i challenge you to find a match for elsewhere.

some pretty amazing chee yoke fun here. the soup was incredibly fragrant and ridiculously moreish, the pork still very well cooked and the liver boiled til soft. during lunch hours, wait times for a bowl of this could easily reach an hour, for the cook only make two serves per boil-down.

very fragrant - the aroma from this unsuspectingly small bowl travelled all around the table. i liked the flavour, but i would've preferred it thicker and less watery.

RM 0.50 for each fishball - some pretty hardcore price point for malaysian street food. bouncy and 'fishy', as opposed to being floury.

with tofu. has a sweet tinge as well, as the flavour of tomatoes stood out in this dish. not actually very spicy, imo, but this is dependent on your own tolerance to spiciness *shrug*