Bakwan Kepiting (pork & crab meatball) soup is a Peranakan staple soup, so I was pretty surprised to see it on @enjoyeatinghouse menu going for just twelve dollars before tax & service charge. What surprised me even more was just how tremendously tasty Enjoy Eating House’s bakwan kepiting soup was.⠀
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The massive meatballs are packed a bit looser than the average meatball, which gives a lighter, easier to chew ball of meat that’s simply but sufficiently seasoned. This time, I could taste & feel the crabmeat added into the mix, and the subtle & lighter flavour offset the richness of the pork excellently. The broth is also sublime, as it is supremely sapid, yet it is light & clean and so easy to drink. I was happily scooping up every last drop, and although the bakwan kepiting soup might not be the water of life, it’s pretty close.⠀
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As for the Silky Egg Crispy Hor Fun ($19++), a thick & satisfyingly salty gravy coats the copious amounts of deep fried flat rice noodles, as well as the plentiful portion of pork, prawns and squid. In theory the crispy hor fun should soak up the viscous gravy & soften up slightly while retaining some crunch, but in practice the deep fried flat noodles only soaked up some gravy and gained a texture akin to that of stale crackers. Not soft, not crisp, but an odd cross of sort of crunchy and chewy ⠀
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The hor fun not exactly doing what Enjoy Eating House had hoped for isn’t their fault, and the fab flavours alone were enough to carry the dish. One suggestion I do have is that Enjoy could cut the hor fun into shorter strips for easier edibility, and for the extra enjoyment.