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2011-12-14
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After my first visit a couple of months back, i have been back in several occasions to eat it and not getting tired, at least not yet. My favorite ingredient out of this plate of fried kway teow has to be the lup cheong. I do not usually eat it as some of the stalls over fried it and left it with an unpleasant burnt taste but it was done correctly at this stall. It was sliced at the correct thickness and nicely fried to give it a slight crisp and fragrant. The kway teow and mee were fried well t
My favorite ingredient out of this plate of fried kway teow has to be the lup cheong. I do not usually eat it as some of the stalls over fried it and left it with an unpleasant burnt taste but it was done correctly at this stall. It was sliced at the correct thickness and nicely fried to give it a slight crisp and fragrant.
The kway teow and mee were fried well to give it the taste of wok hei distinctively. It was rather moist hence the texture was softer. I liked the generous amount of pork lards added to add flavor to the dish. My partner does not take cockles so he ordered without it but it still tasted really good.
We enjoyed it very much.
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