熱碗白咖哩麵：檳城烹飪機構

28 歲的何金賢 (Ho Jin Xian) 戴著眼鏡，是一位彬彬有禮、說話輕聲細語的年輕人，在音樂廳裡比在收銀台上看起來更自在

Ho Jin Xian, 28, is a bespectacled, polite and soft-spoken young man who would have looked more at home in a concert hall than at the cash counter of a bustling noodle eatery, amidst the chatter of diners and clatter of chopsticks against the bowls of noodles.

28 歲的何金賢是一位戴著眼​​鏡、彬彬有禮、說話輕聲細語的年輕人，他在音樂廳裡看起來更像是在家裡，而不是在一家熙熙攘攘的麵館的收銀台上，周圍是食客的喋喋不休和筷子敲擊桌子的叮噹聲。

But Jin Xian, who holds a degree in music from Penang’s premier university, has chosen to help his parents, Ho Peng Song, 66, and Lim Bee Lian, 62, run their family business, the popular Bib Gourmand recognised Hot Bowl White Curry Mee – a Penang culinary institution – by day, and teach piano to music students by night.

但擁有檳城頂尖大學音樂學位的金賢選擇幫助他的父母，66 歲的Ho Peng Song 和62 歲的Lim Bee Lian 經營他們的家族企業，即廣受歡迎的必比登推介的熱碗白咖哩面– 檳城烹飪機構 – 白天，晚上教音樂學生鋼琴。

The Ho family concocts one of the best renditions of Penang-style curry mee in town, and the patriarch, Ho Peng Song, also happens to be the first person to coin the term “white curry mee” back in 1997. The term became so popular, it has attained universal usage in the country and beyond.

何氏家族調製的檳城風味咖哩麵是城裡最好吃的之一，族長何平松也恰好是第一個在 1997 年創造“白咖哩麵”一詞的人。外得到普遍使用。

Penang’s unique curry mee – a mix of yellow Hokkien wheat noodles and thin rice vermicelli is characterised by its trademark milky-white, salty-savoury soup. A standard bowl will be garnished with shrimps, blood cockles, strips of cuttlefish, and tofu puffs.

檳城獨特的咖哩麵——由黃色福建麵條和細米粉混合而成，其標誌性的奶白色、鹹鹹的湯汁是其特色。標準的碗裡會裝飾有蝦子、血蚶、​​墨魚條和豆腐卜。

The Hos eschewed pig’s blood pudding in their rendition. A bowl of piquant, incendiary-spicy chili paste is provided on the side, for the diner to add to his or her bowl of noodles.

霍斯夫婦在表演中避開了豬血布丁。旁邊還提供一碗辛辣刺激的辣椒醬，供食客添加到他或她的麵條中。

An optional side-order of Cantonese-style poached chicken here has proven to be a massive hit. In fact, Hot Bowl’s version is regarded by many as the smoothest and silkiest in town. The tasty soy sauce-based dressing alone took the Hos six years to perfect. Nowadays, they have overseas customers who do take-outs to bring back to Singapore or Hong Kong.

事實證明，這裡可選配的粵式水煮雞非常受歡迎。事實上，Hot Bowl 的版本被許多人認為是城裡最光滑、最柔滑的版本。光是美味的醬油調味料這一點，Hos 就花了六年的時間才得以完美。如今，他們有海外客戶做外送帶回新加坡或香港。

Peng Song quipped that their poached chicken now comprises up to half of their sales revenue.

彭松打趣說，現在他們的水煮雞佔了銷售收入的一半。