262—264 Pennant Hills Rd
It’d been over a month since we last visited Makan & Alice’s, so for the whole week Chris had been declaring that we HAD to go over the weekend. Ended up going on Sunday but they had sold out of all the kuihs *moans* Chris even called up before we left, to check on the kuih’s status (hehe) and it was sold out even then! Bummer.
Anyhow, at least we were satisfied with our Singaporean food fix when we got there. I hadn’t noticed this earlier, but they’ve raised their prices 🙁 🙁 🙁 Everything’s about $1 more expensive so it’s mostly all >$10 for a meal.. which is starting to get borderline won’t-go-there-anymore expensive. I think I just assume that Singaporean/Malaysian food should have similar prices than what’s charged in the actual country, or at least Chinatown prices in Sydney which is about $7. My heart bleeds at paying 3+ times the actual price in Australia compared to Singapore, but I guess labour costs are more expensive here. Chris doesn’t seem to mind because to him, cost is of no concern if he likes the food. He’s just less stingy than me I guess 🙂
I settled on Nasi Lemak (Coconut rice served with beef rendang with cucumber, tomatoes & egg. Garnished with crispy anchovies, peanuts & spicy sambal). For some ridiculous reason, I’d never had it there before. It was sublime!!! The coconut rice could have done with a richer flavour, but less flavour means less coconut milk which means less unhealthy. The beef rendang was blimmin’ amazing – all meaty and super melty, it just fell apart and the flavour was awesome without being too salty. I liked the cucumber and tomatoes on the side, it toned down the spice, but would have preferred redder tomatoes (mine were kinda green). The beef rendang was so good that I really wish they’d give a bigger portion and less rice instead! I’d still order it again though 🙂
Chris had the.. uhhh… do I really need to say this since we ALL know what he ordered? Yes, Char Kway Teow (Rice noodles fried in thick soy sauce with prawns, chinese sausage, fish balls, fish cake, calamari, chives, eggs & bean sprouts). I’m not even going to bother writing a description of how it tasted, since this is the upteenth time I’ve done so. Let’s just say it’s the best in Sydney – slippery and full of flavour.
Also shared a Chendol (Homemade springy pandan strands, grass jelly & red bean in coconut milk with shaved ice & rich gula melaka). For some reason, it was especially good this time. Luscious, chilled coconut milk that was just sweet enough, but not too sickly sweet. Just perfect.
Char Kway Teow