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2014-11-21
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Moving into our local delights in Lau Pa Sat, we have Char Kway Teow, Fried Oysters, fried carrot cake, Hokkien noodles from Seng kee. The wide variety of selection may be a hit for tourists who wants to give a try on Singapore's Food. An average fare of Char Kway Teow but with a good consistency of moisture among the Kway Teow. It lacks the omph which a authentic plate of char kway Teow had. Perhaps the absence of fried pork lards and fresh cockles blood in the plate. Well then, the ingredients
An average fare of Char Kway Teow but with a good consistency of moisture among the Kway Teow. It lacks the omph which a authentic plate of char kway Teow had. Perhaps the absence of fried pork lards and fresh cockles blood in the plate. Well then, the ingredients used are healthier that what I had expected.
Fish cakes and chinese sausages ("lap cheong") were added too.
Fried Oyster from Seng Kee wasn't doing bad either. The starchy portion are of good consistency with the crispy eggs, as well as wetness were well achieved.
I felt that those oysters added were generally bigger in size.
Though they are not the best or award wining dishes from the hawkers in Singapore, the taste is more or less there and does vary much from those popular ones.On a side note, Seng Kee's variety is a very good one-stop-station for tourists and us who want to try local delights from this Singapore's Iconic Spot - Lau Pa Sat.
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