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This plate of Fried kway tiao costs $4 and is reasonably priced. It was quite fragrant and aromatic. The texture of the fried kway tiao was quite smooth but oily too. There was the fragrance of the wok in the fried kway tiao. It may not be the best that I had tried but it is worth a try if you are at cook house.
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Traditional Hokkien Mee? Yes, if you are missing some nostalgic taste of Hokkien Mee, you may get yourself a plate at Cook House by koufu in JEM. A neat presentation on the plate with "opeh" (betel nut) leaf folded and the pile of yellow and white noodles cook to a close standard of the good old taste. Rich and thick prawn stock was used resulting a delicious plate of Traditional Hokkien Mee. The use of opeh leaf was an excellent favour enhancement on the local delicacy, also traditionally use for food like this in the olden days. Moisture of the noodle was perfect with additional sweetness level given by the generous input of eggs. So far, this is one of the better plates of Hokkien Mee I had with Opeh Leaf in Jurong.
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