热碗白咖喱面：槟城烹饪机构

28 岁的何金贤 (Ho Jin Xian) 戴着眼镜，是一位彬彬有礼、说话轻声细语的年轻人，在音乐厅里比在收银台上看起来更自在

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 岁的何金贤是一位戴着眼镜、彬彬有礼、说话轻声细语的年轻人，他在音乐厅里看起来更像是在家里，而不是在一家熙熙攘攘的面馆的收银台上，周围是食客的喋喋不休和筷子敲击桌子的叮当声。碗面条。

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.

但拥有槟城顶尖大学音乐学位的金贤选择帮助他的父母，66 岁的 Ho Peng Song 和 62 岁的 Lim Bee Lian 经营他们的家族企业，即广受欢迎的必比登推介的热碗白咖喱面– 槟城烹饪机构 – 白天，晚上教音乐学生钢琴。

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.

何氏家族调制的槟城风味咖喱面是城里最好吃的之一，族长何平松也恰好是第一个在 1997 年创造“白咖喱面”一词的人。很受欢迎，已在国内外得到普遍使用。

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.

槟城独特的咖喱面——由黄色福建面条和细米粉混合而成，其标志性的奶白色、咸咸的汤汁是其特色。标准的碗里会装饰有虾、血蚶、墨鱼条和豆腐卜。

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.

霍斯夫妇在表演中避开了猪血布丁。旁边还提供一碗辛辣刺激的辣椒酱，供食客添加到他或她的面条中。

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.

事实证明，这里可选配的粤式水煮鸡非常受欢迎。事实上，Hot Bowl 的版本被许多人认为是城里最光滑、最柔滑的版本。仅美味的酱油调料这一点，Hos 就花费了六年的时间才得以完美。如今，他们有海外客户做外卖带回新加坡或香港。

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

彭松打趣说，现在他们的水煮鸡占了销售收入的一半。