This is the 2nd time that I came here with Jenn. The first time was when Ho Chak introduced this place in their TV show long time ago. They used homemade noodle which has been a secret recipe in the family for 3 generations. What we like about the noodle is that it doesn't have artificial flavouring and preservation.
Contradict with the last time we came here, this place looked almost deserted from the outside.
They even put up a signboard with Ho Chak sign outside.
We were the only patrons at that time. The whole place is very simple and there's smoking and non-smoking area.
Their menu is in a folder file
Jenn asked for their signature dish (refer back to the signboard photo), which was Pork Chop Dry Noodle @ RM7.90. The pork meat is marinated with their special sauce before deep fried. The dish comes with minced meat and mushroom slices. The noodle was tangy and chewy, but the gravy was quite diluted... far cry from what we had the first time. It tasted like the soup was mixed with soy sauce. The pork chop was however... OK!
Nyonya noodle with tuna @ RM5.90 - using the same homemade noodle, it tasted just like asam laksa but it's dry type. Ingredients such as onion, pineapple and cucumber slices topped with mint leaves and tuna flakes. It really tasted pretty decent rather than great...
Leo's verdict - the quality has dropped and we didn't really enjoy the dining experience this time. But for those who have not come here before, the noodle's texture is really good, comparable to my hometown's very own Hakka Mee (Chong Ko). But it all goes down to the way they prepare the dishes in the end. So cross your finger and pray that they improve the on way.
