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2013-05-30
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Despite the refurbishment done to the food centre in 2007, this renowned hawker centre has a reputation for giving visitors a warm and sticky dining experience. With 3 rows of back-to-back stalls built closely parallel to each other, the steam and heat from the stoves are trapped, making the hawker centre a mini-oven itself. Anyhow, this place houses many humble looking stalls and vendors offering mouth-watering dishes and most prominently the stall that will never fail to have a queue lined up,
Char Kway Teow (S$4/-)
Coming in with the smallest serving at S$3 and up to S$10 (probably for sharing, unless you are a real giant to finish all that amount of carbohydrates), we settled for a S$4 portion among many other food ordered to share between the two of us. This simple looking plate of fried rice noodles was anything but simple. Apart from the 20 minutes queue, I was struggling to find any flaws in the dish. The 'wok-hei' or thermal radiation of the noodles was really good and strong, imparting sweet flavour, savoury taste and essence through the hot wok to the food during the process of stir-frying. The flavours were in part resulted from caramelization and partial combustion of oil and charring at very high heat. There was quite a generous amount of cockles for S$4 worth and what we enjoyed most was that the caramelized flavours were consistent. The noodles were all well and evenly coated with the seasoning (sweet and dark soy sauce) and lard, making it ridiculously addictive. Yes, we know this is diet suicide, but this is exactly what we are talking about when we say 'make your calories count'.
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