Boat noodles are a Thai street-food staple and it’s truly one-of-a-kind that tickles your curiosity at once. Thai fare is known for hearty portions, one bowl is sinfully satisfying, unlike this latter that requires two to three gulps and the bowl is polished clean. Tracking back history, it was original hawked from small boats on canals, therefore, to avoid spillage, it’s kept small. Staying true to its origins, many restaurants have followed the similar path; after all stacking up bowls is fun (Instagram lovers knows best)! Johoreans it’s your turn to slurp and stack as many as possible, challenges like this is an epicurean’s dream.
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Drop whatever you’re doing and frolic over to Amphawa Boat Noodle, as they pride of holding onto 300-year old heirloom recipe. You don’t see this figure always and the flavours are certainly up to the hype. With two flavours options, the Amphawa soup is the best seller, it offers a sweet and sour ride on your palate while the Rangsit version packs a herbaceous punch. Both bowls are loaded with shredded meat (chicken or beef), succulent meatball and sprinkle of herbs. Not in the mood for meat and looking for something that is more familiar to the Land of Smiles? Opt for their Tomyam version which is a sure-hit for spicy lovers and it comes with luscious prawn perched atop. All you’ve got to do is scrawl the paper sheet with as many variants and expect nothing short of satisfaction.More info
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