Chronicles of MPT: 132 Mee Poh Kueh Teow Mee

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My obsession with mee pok tah continues. I persuaded Eeyore to finally try the famous 132 Mee Poh Kueh Teow Mee along East Coast Road (from $3). Not wanting to be left out, Shinta and KK came along too. It was 12 noon on a Sunday and the wait wasn’t very long, only about 10 minutes. I think the MPT craze comes and goes when the newspapers write about them.

Eeyore and I made the fatal mistake of asking for extra chilli. The chilli overwhelmed the noodles, making them far too one-dimensional. This style was the chilli sauce and lard only type, no vinegar or other condiments. I’d imagine (heaven forbid!) a touch of ketchup would have helped it along. The noodles weren’t anything special, even slightly on the soft side.

Ingredients-wise, we weren’t impressed by the fishballs (KK: too much flour, too soft) nor the prawns. The prawns tasted fine, but the tails broke off in the shell. That’s my pet peeve and shows that the prawns aren’t very fresh. A pity. Shinta liked it all a lot though. He had no quibbles with it and thought it was one of the best MPT of this style he’d had.

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What really worked for me was the soup. It’s fresh and full of flavour, very pleasing and soothing. Nice.

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I wasn’t expecting to get good teh bing (iced milky tea, $1) here but this place gave me a pleasant surprise. It was smooth and milky yet with great tea flavour.

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While waiting for their noodles, Shinta and KK ate three of these mackeral otah between them. It was pretty good with chunky fish and spicy, coconutty, smooth custard. Good stuff.

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132 Mee Poh Kueh Teow Mee
53 Upper East Coast Road (Opp the DBS and Shell station)

A Constellation of Prata

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I don’t know what cunning folly took us when we decided to go to The Prata Place for Sunday lunch. My brother topped up the petrol specially for the long drive out to Upper Thomson. It was pretty crowded from the breakfasting masses when we arrived at about noon on Sunday. A pair of regulars were chased off to a smaller table to accommodate our party of five at the crowded cafe.

Even though each of us ordered something different, we hardly had a quarter of what was on the menu. We started off with crisp uppatham (pappadum) redolent with whole cumin. The paper thosai arrived next, a crisp cone accompanied by four types of curry and chutney.

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Everyone enjoyed the paper thosai. Most of it was crispy and the thicker base veered towards soft and chewy. I enjoyed that part the best because the thicker parts showcased very well the characteristic fermented rice flavour.

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The masala paper thosai was made of the same excellent stuff.

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The difference was that it had a delicious masala filling of spiced potato and frozen mixed vegetable.

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Now the curry chicken was top notch. It was thick with spices and was incredibly rich and, well, chickeny. The plus point was that it had a different spice mix from the other curries, so we didn’t feel like we were eating the same side curry for the thosai and prata. I alternately dipped¬† my thosai with that and the other curries.

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I haven’t had murtabak for a while and was quite surprised to see this thin crispy version instead of the traditional thick and soft one. The change made it a far more manageable portion, though I suspect the calories were about the same from the extra oil. There was plenty of well-marinated chicken from good parts, unlike other places that serve you dried up leftover chicken.

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It was good quality and I enjoyed it, though deep down I still prefer the traditional thick version.

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We also had paper prata and mushroom egg prata. Both were good with crisp outer layers and soft chewy inner layers. My brother liked the mushroom one because it had lots of large size mushroom slices. I wonder where they sourced their jumbo canned mushrooms.

For dessert we had the banana prata. It worked so well because of the cooked banana pulp inside. They used local bananas so it had a slight sour tang which really hit the spot. I can imagine it working well with chocolate sauce or condensed milk too.

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We couldn’t resist the chocolate prata. It was a special paper prata with chocolate sauce and chocolate rice on top.¬† It tasted like a local and extra unhealthy version of chocolate crepe. (What’s the difference between paper prata and special paper prata? They fold the special prata into the roof shape and charge you 20 cents more.)

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To wash all the oily, artery-clogging goodness down, we had teh bing and teh halia. The teh bing was the best I’ve had in a long while. I had to stop myself from drinking the smooth, fragrant brew at one go. It was just the right sweetness too. Those who had teh halia said theirs was good too. Plenty of ginger fragrance but not too biting on the tongue.

Five drinks, two packs of uppatham, two thosais, one murtabak, four pratas and one chicken curry cost us $33. Excellent value.

The Prata Place
1 Thong Soon Ave
Springleaf Estate