Music always soothes the soul, even when one has completely forgotten everything that her music teacher had taught her up till she turned 17, after which her attention was diverted to cars and boys. Despite not being able to tell the difference between a B Minor chord and an F Major chord, I have never ceased to appreciate all types of music, from classical to jazz. So when the Malaysian Philharmonic Orchestra (MPO) gave its inaugural performance in 1998, we were ecstatic. We looked forward to one major event every year; when tickets for the new season were up for sale, we’d queue up with the rest of the die-hard fans to purchase them. Several years back, we’d join the queue as early as 2.00 in the morning with a thermos pot containing hot, steaming coffee, packed sandwiches and a couple of good books to while the time away until they opened the ticket counter at 8.00am. It was a ritual of sorts. We’d see the same faces every year, almost like they were old friends (and perhaps, after all these years, they had become that), so it wasn’t really a chore to line up in the comfort of the airconditioned area that the organisers had cordoned off for us.
We love going for concerts. The excitement of dressing up. The anticipation of watching yet another great performance. The opportunity to unwind after a hard day’s work. My tense muscles relax, the frown on my forehead disappears, and my eyes shut close as I lose myself in a symphony of music.
We have one other ritual after an evening at the MPO. We eat wantan mee with wildboar curry.
The stall is situated along the Sungai Besi highway leading from KL to Seremban, just after Nichii Fashion City, and right under a 3M signboard. We’d go to this stall in all our finery, sometimes sitting and eating there, and at other times, for take-away. My regular order is a plate of dry noodles with a serving of half lean meat, half fat char siew (barbequed pork). The noodles may not be as springy as what you’d find in Hung Kee, but it’s still very good.
What makes the meal really satisfying is the extra serving of thick, spicy, wild boar curry, poured liberally over the wantan noodles. The meat is cooked till tender, and the flavours of the spices infuse the meat and mask the strong smell of wild boar that one tends to get a waft of if the meat is not cooked properly.
Other items available here include hakka stewed pork, vinegar pork knuckles and sui kow. I’ve tried the hakka stewed pork once, but it failed to impress so I didn’t bother ordering it again.
The stall is open for dinner till really really late, so it is a good place to stop by after a night of partying. Stumbling about in a drunken stupor is not necessary.
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