Boat Noodle Of Publika

Here is a little historical lesson for the foodies. The Thai boat noodle originated from the streets of Thailand and they are famous for their small portion, mixed with aromatic herbal broth in miniature bowls. A diner will need to order around four bowl of such noodles to even consider the feeling of fullness. A boat noodle is usually served with slices of chicken meat, pork or beef. Customers get to choose between the spicy and non spicy broth. At a price of RM 2.01 (inclusive of GST), an individual needs to down at least four bowls to reach the normal helping of a local noodle. That would be RM8.04 which is the average price of the food around town anyway, so that is fair.

A modest environment to emulate the streets of Thailand. The shady background with Thai signboards and artworks suggest a humble place housing a great secret. Even the tables and chairs are simple and patched, resembling the street stalls of Thailand. You can feel the Thai street food culture in the air just by sitting down.

Really love the green tea and teh tarik that came along in this attractive bottles. And the best part, you get to keep them. We took a couple of them back for souvenirs. I'm converting mine into a pencil holder. Unlike other plastic bottles, this ones are durable and strong. The drinks taste fairly normal, like any other garden variety restaurants.

And here comes the invasion of the small noodle bowls with their delicious cargo. There wasn't much room for us to put our stuffs. With an entire table crowded with noodle bowls and the air wafting with their herbalicious smell, we patiently took our pictures from many angles as our stomachs croaked in protest. Alright, the time for reckoning has come!!!

The spicy chicken noodle has an enigmatic, alien taste to it. My tongue is unable to identify the ingredients inherent inside the soup that gives it the sweet, spicy, sourish taste. But by god, it is good. You would finish a bowl of this in a matter of seconds. A few slurps and you are off to write your new order to the waiter.

The beef noodle tasted nearly the same as the chicken. A nice sprinkle of onion leaves and celery adds life into the spicy creamy broth. There is a matter that needs to be addressed in this boat noodle. I noticed that the noodles are fairly sticky, lumping up into a big wet brick like substance. But of course, the chef needs to contend with the hundreds of orders coming from all the customers. It is highly unlikely that he could juggle quality control and work output in such a short frame of time. Even so...... it has to be pointed out.

Noodle in beef and soya sauce broth. A relatively mild, sweet and salty feel to it. Fairly balanced, I preferred this over the other two. Spicy isn't on my to do list. With a teaspoon of fish sauce, this tiny bowl of noodle packs a real punch to your taste buds.

A helpful choice for sauce, the Thai fish sauce produces an off putting aroma that will chase away all but the bravest western foreigners. For the initiated, the fish sauce is a god sent in helping you in your quest for glory and noodles. The sauce provides a light and salty taste, a little fishy but not too much to make the meal smelly. Add a teaspoon of this into the broth and stir well, you will be ordering a couple more bowl of noodles just because of this sauce.

24 stacks in total, we are on a roll here. Not too big of a score considering that our squad consist of six members here. I saw tables at the far corner stacked like the tower of Babylon. We have much training to do if we are to beat the others in a food eating death match. For the year 2017 resolution, our team must meditate further on this issue and contemplate the "deadly" challenges that lie ahead.