That Thing They Do.
That famous Malaysian invention: Hainanese chicken chop from Hua Mui. Yumz.
Photography Tip: You can control lens flare without a lens hood or mattebox.
Use one hand to shade the light. In this case, I like the flare from the morning sun as it gives it the ambience.
To control or shade it a little, I can also use my friend Sharon’s iPad Mini as a ‘french flag’ or light cutter.
Hua Mui Restaurant is at 131 Jalan Trus, Johor Bahru and is certified Halal.
Olympus OM-D, ISO 320, f8, 1/200 sec.
#huamui #jb #chickenchop #johor #foodphotography #breakfast
Yik Mun kopitiam in Tanjung Malim was a popular stopover during the heydays of Federal Route 1. The Chinese steamed buns shop was an institution.
Now run by third generation descendents, the restaurant is located outside the old town. A shophouse factory in town churns out the assembly-line buns. They are no longer hand-made.
I didn’t order their famous pau (steamed bun) this time. It tasted lousy on a previous visit. Fortunately, the shop sells other local food including the famous Malaysian invention; the Hainanese Chicken Chop.
I am a bit OCD when I see salad dressing carelessly splashed all over the dish. The Hainanese chicken chop’s gravy is a speciality by itself. Typically, it has oyster sauce, HP sauce, Worcestershire sauce and blended secret ingredients in it. It must not be contaminated with Thousand Island dressing.
That aside, the chicken chop here tasted “so so” and the portion seems to have gotten smaller. At RM 14 ++, it is not cheap for a small town.
Nevertheless, the shop was packed when I was there. I guess a good reputation from the past can go a long way. Try it yourself and let me know what you think, if you are in town. Yik Mun is Halal.
Sony Alpha a7R, ISO 1000, f4, 1/60 sec.