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not too bad fried hokkien mee
2012-06-21 110 views
With over 40 years of history, Thye Hong insisted on serving its fare on Opei leaves specially imported from Malaysia and Indonesian. The leaf infuses a subtle, woody fragrance to enhance the taste of the noodles. What's more, Thye Hong was hand-picked by the Singapore Tourism Board to showcase his Char Kway Teow as one of our nation's most celebrated local specialties at the Culinary Institute of America in California.Fried Prawn Noodle @ S$6.80The noodles are tasty but too much rice noodles. I
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With over 40 years of history, Thye Hong insisted on serving its fare on Opei leaves specially imported from Malaysia and Indonesian. The leaf infuses a subtle, woody fragrance to enhance the taste of the noodles. What's more, Thye Hong was hand-picked by the Singapore Tourism Board to showcase his Char Kway Teow as one of our nation's most celebrated local specialties at the Culinary Institute of America in California.

Fried Prawn Noodle @ S$6.80
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 The noodles are tasty but too much rice noodles. It would be perfect if they could use a balance of white (rice) and yellow noodles. The taste could be complimented if the "sambal chilli" was spicier.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2012-04-16