Dinner in. Pork mee sua x2 + har cheong chicken via GrabFood, $39.10. 😋👍🏼

What was in the delivery:

Two tubs of pork mee sua (猪肉面线): fine wheat vermicelli in a dark, sesame-oil-and-soy-tinged broth, with tender sliced pork and scallion, the noodles soaking up the colour
Box of har cheong gai (虾酱鸡): 6-7 fried chicken wings and drumlets, the craggy golden crust, the fermented prawn paste aroma you can smell through the box

Mee sua (面线) is the Hokkien longevity noodle: hair-thin wheat vermicelli, traditionally eaten on birthdays because the long strands symbolise long life. It cooks in under a minute and drinks up whatever broth it sits in, which makes it risky for delivery (it can bloat into mush). The tubs here survived the ride: the noodles had absorbed the dark broth’s flavour without fully collapsing.

The dark broth is the sesame-oil-and-soy style, closer to the Taiwanese / Hokkien home version (sometimes built on rice wine and ginger for confinement-food roots) than the clear kway chap-adjacent type. Sliced lean pork rather than the offal version, scallion finishing.

Har cheong gai (虾酱鸡) is the zi char litmus test. The wings are marinated in fermented prawn paste (har cheong), the funky-salty Cantonese condiment, plus ginger juice and sugar, then coated and deep-fried. Done right: a shattering crust, juicy meat, and that signature savoury-funk that plain fried chicken can’t touch. Any zi char kitchen can fry chicken; whether the har cheong flavour penetrates past the crust is what separates the good ones. These delivered.

Why this order works for delivery: fried wings hold 30 minutes in a vented box, and mee sua broth keeps hot in sealed tubs. The combo covers soup + fried, light + rich.

At $39.10 delivered for two soup mains and a wing platter, this is standard zi char delivery pricing (the same order eaten in runs $28-$32).

Overall: 4.5 / 5. 😋👍🏼 Excellent zi char night in. The har cheong gai’s funk-to-crust ratio was the standout. Would re-order both.

Original IG post