Looking at this gold hued, glowing ball of wanton noodles makes my mouth water.
The performance begins with blending the lard, sesame oil, soy and chili sauce for the bowl of wanton noodles.
Bernard then unbundled and loosened up the ball of noodles which he made himself everyday using only higher grade wheat flour and fresh eggs.
The ball of noodles was blanched in the steel pot of piping hot water.
Bernard then gave the blanched noodles a quick rinse in a steel pot of cool water.
Bernard dunked the noodles in piping hot water a second time, making artistic splashes. The rhythmic sound of the wire mesh ladle and ball of noodles smacking the water was music to my ears, and I think, to Bernard's too.
Look at the bliss and joy on Bernard's face. He was working and playing, and obviously having fun, all at once J Don't we all want to experience, work and life in the same way?
What goes up, must come down. Catching the ball of noodles as it returned to earth.
The flamboyant Bernard twirled the wire mesh ladle like a marching band drum major, to celebrate yet another safe landing of wanton noodles.
Bernard gave the noodles a vigorous toss and stir in the blended sauce. Even this final step was executed with gusto and immense concentration.
Doesn't this simple and humble RM4 bowl of wanton noodles look like a piece of art? Did it tasted as good as it looked? Oh, yes. The slender noodles felt heavy and rich with eggs. This is among the crunchiest wanton noodels that I have tasted. They were deliciously coated with the blended fragrant sauce of lard, sesame, soy and chili paste. The noodles were topped with slices of tasty char siew which Bernard made at home using charcoal fire.
MRS Koo makes the delicious wantons at the stall.
I like to be here early to grab a front row seat before showtime starts at 5:00pm to watch the flying wanton noodle maestro in exhilarating, high energy action.