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2012-09-27
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I've never had char kway teow for long. I decided to have a plate of it from this stall at Hong Lim Food Centre in the afternoon. The stall looks old but is highly reviewed for its char kway teow.The char kway teow is not just fried kway teow. It is kway teow stir-fried with yellow mee. The dish looks oily and mostly dark. The bits of egg make the dish more appealing. The yellow mee is springy. The kway teow is not only springy, it is also smooth. The cockles are bouncy and juicy. The bean sprou
I've never had char kway teow for long. I decided to have a plate of it from this stall at Hong Lim Food Centre in the afternoon. The stall looks old but is highly reviewed for its char kway teow.The char kway teow is not just fried kway teow. It is kway teow stir-fried with yellow mee. The dish looks oily and mostly dark. The bits of egg make the dish more appealing. The yellow mee is springy. The kway teow is not only springy, it is also smooth. The cockles are bouncy and juicy. The bean sprouts do not lose their crunchiness after stir-frying. The pieces of lard are crunchy as well. They make the dish more flavourful but leave an oily burnt aftertaste. The whole dish tastes savoury and sweet. A bit of sambal makes the dish looks and tastes better.
Overall, this plate of char kway teow is simply delicious.
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