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This mother-son operation is almost captivating in it’s mechanical efficiency. You’re first greeted with the sight of the mother behind a glass screen, like the pilot of a robot, expertly butchering their piles upon piles of braised pork innards and meats. The son then readies up bowls of the thin rice noodle sheets, adds in a splash of the gravy all the meat is braised in, and serves it up to the hungry customer.
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The rice noodles are thin and translucent, retaining a texture that threads the thin line between delicate and mushy.
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The meat is fantastic. Everything braised together in one pot, from the large intestine, to the uterus, the tongue, the belly.. it’s an all-star swine show. And everything is executed to near perfection, with no foul odour from the innards at all.
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Special mention for the tongue. It’s a playground of textures for your mouth. The connecting area is fatty and wobbly, the middle part is dense, heavy and meaty, and the tip is tender, meaty and fatty, almost like the belly.
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Lai Xing amazes me with its consistency, for so many years, and judging by the amount of people I see still ordering from the store, I’m confident they’ll continue to amaze me for many more years.
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