Authentic Mee Soto with tremendous sedap broth at Adam Road Food Centre

With the phrases ‘Selamat Datang’, which means welcome in Malay, etched on its purple and white signboard (eclipsing the precise identify of the stall), it’s no marvel why queues are fashioned at a frantic tempo at Warong Pak Sapari situated at Adam Road Food Centre.

Formalities apart, Warong Pak Sapari is alleged to have one of the best mee soto and mee rebus on the island. Though my pure plan of action was to be sceptical, the truth that it’s nonetheless working after 5 many years modified my manner.

It doesn’t take a mathematical genius to understand how lengthy 50 years is, again after we had solely 4 billion folks on Earth! What has stayed constant are the recipes which were used. Any primary selfmade mee soto would in all probability take round 10 or at most 15 substances however right here at Warong Pak Sapari, he makes use of a whopping 21 substances and that’s simply the broth!

What I attempted at Warong Pak Sapari

Warong Pak Sapari’s spotlight dishes have been the Mee Soto (S$3.80) and Mee Rebus (S$3.80) which was precisely what I obtained. I additionally added a Bergedil (S$1.20) to my Mee Soto. There have been additionally different soup-related dishes corresponding to Chicken Soup (S$5.80), Chicken Feet Soup (S$5.80), Chicken Gizzards Soup (S$5.80), Mutton Tendon Soup (S$6.80), Beef Tripe Soup (S$6.80) and Chicken Porridge (S$3.80).

Simply put, Warong Pak Sapari is the widespread chilly’s worst nightmare.

The Mee Soto comes with both bee hoon or yellow noodles, however I opted for the latter for the purist expertise. It was additionally topped with spring onions and beansprouts, and at this level, I don’t actually thoughts them as a lot. There was additionally roughly shredded hen that wasn’t as wonderful as I anticipated. 

You additionally had the choice so as to add on sambal kicap pedas which is a spicy darkish soy sauce, to which I excitedly agreed.

My first sip of Warong Pak Sapari’s Mee Soto broth made me want my mouth had the next tolerance for decent meals, as I discovered myself wanting one other with out going by means of all the effort of blowing it to make sure it cooled down.

The soto style wasn’t as distinguished as those I had utilizing pre-packaged mee soto starter packs. This had a surprisingly deep style with refined hints of sweetness, in all probability stemming from the hen meat that was cooked with the broth. 

The sambal kicap pedas, which by now had turn out to be one with the soup, added an expertly measured spice that complemented and never countered the savoury sweetness of the broth. This could possibly be served as it’s, with no noodles or toppings and I wouldn’t query it. It was that good. 

It took me perhaps seven scoops earlier than realising I had yellow noodles in my bowl. It had a pleasant chew and didn’t get soggy whilst I took my time to slurp away on the soup. As a latest beansprout believer, it added a pleasant crunch particularly when paired with the soup.

The key to consuming Bergedil with Mee Soto is to permit the soup to soak into the potato fillet, permitting it to interrupt down into mini-starchy goodness. And that was precisely the way it went. It got here with a welcoming creamy texture and style. 

As good because it was, I assumed that S$1.20 for a bit of Bergedil was a bit steep, particularly because it racked up the Mee Soto price to S$5 per bowl. 

The hen was properly cooked regardless of being a thicker reduce. Although it nonetheless had a great chew, the flavours of the hen weren’t wealthy, which I assumed was a great factor for the reason that broth was already that good.

Unlike the Mee Soto, the Mee Rebus was served in a regular vogue. There wasn’t something out of the unusual because it had your staple boiled egg, fried tofu, chilli slices and a slice of lime. As anticipated, the gravy was thick and required a great mixing to correctly unfold the gravy amongst the noodles.

Even although the Mee Rebus had an identical candy and savoury style to the Mee Soto, the feel was what made the distinction. The viscosity made the Mee Rebus style ‘heavier’ and had a touch of nuttiness. 

Again, the toppings added a lot to the dish, particularly with the additional chewiness from the fried tofu and the creaminess of the boiled egg. However, the sliced chilli nonetheless had loads of seeds in them so watch out as they will get fairly spicy.

Despite tasting good, after the wonderful Mee Soto, good simply doesn’t reduce it anymore. As such, the Mee Rebus fell under the heights reached by the Mee Soto.

Final ideas

If you’re nonetheless questioning in the event you ought to give Warong Pak Sapari a shot, then I recommend studying this evaluation over again, paying particular consideration to my evaluation of its Mee Soto. Again, the Mee Rebus was little question overshadowed by its smoother and runnier noodle siblings, however do nonetheless give it a attempt.

To those that already know the reply, I want you a pleasing noodle expertise that I do know you’ll certainly have!

Expected harm: S$3.80 – S$7.40 per pax

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