I must have missed Taiwanese food so much that I went into this Taiwan House restaurant in Ampang Point barely one week after returning from Taiwan. Actually, to be frank, it was just coincidental. I just happened to be in Ampang Point and I got hungry after shopping for some new pants and shirts. This shop in Ampang Point is always full with people. Business is good compared with the Korean noodle shop next door.
I ordered the beef noodle that Taiwan is well-known as a yard stick of comparison. Well! The noodle was quite OK, but not so much meat as in Taiwan. The noodle in Taiwan were handmade and white in colour without alkaline treatment. The noodle here is yellow with alkaline treatment.
My friend ordered a bowl of fish ball tang hoon soup. Tang hoon is extremely low in calories. Ideal for people who are conscious of their figure.
We ordered some stuffed fish ball as well. Stuffed fish ball is actually a Hock Chew (Fuzhou) delicacy. The fish balls are stuffed with either minced meat or prawn. Taiwan is well-known for its stuffed fish balls as well, also a Hock Chew tradition. I do not really like stuffed fish ball. The meat in the centre spoils the crunchiness of the fish balls. Neither does the minced meat or prawn taste exceptionally good. In this case, the fish balls were garnished with fried garlic and spring onion! The garlic smell was too strong for such a mild tasting food.
The spring onion pancake was something interesting. No egg inside, just plain flour pancake with spring onion and oil. 2 pieces was good enough for me.
Drink is just simple cola. Overall, the food in the Taiwan House joint is just average. It really make me ponder why their business is so good. As Kok Mun often like to put it, "It must be their fortune!"
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