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2014-01-23
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Fried kway teow has evolved over the years, in the early days, Chinese chives were added as one of the ingredients to provide the extra flavour and some green to the dish, chicken eggs have also replaced the duck eggs as a key ingredients, other changes may not be too noticeable but the older generations will tell you the noodles are not as good as it used to be compared to the old time. One thing for sure, the fried kway teow has gone through the facelift and what we are enjoying now is defin
Fried kway teow has evolved over the years, in the early days, Chinese chives were added as one of the ingredients to provide the extra flavour and some green to the dish, chicken eggs have also replaced the duck eggs as a key ingredients, other changes may not be too noticeable but the older generations will tell you the noodles are not as good as it used to be compared to the old time. One thing for sure, the fried kway teow has gone through the facelift and what we are enjoying now is definitely not the authentic fried kway teow our ancestors used to enjoy.We can taste the wok flavour in the Outram park fried kway teow mee, the kway teow was moist but fragrance from the pork lard added. The kway teow was oily and the sweetness was hit on the spot to create a mouth watering dish.
$3 for the standard serving, $1 extra for more cockles, 50c for more egg.
From our opinion, Outram park fried kway teow mee can be considered one of the best fried kway teow in Singapore but our best love still with the 18 Fried kway teow at Zion Riverside Food Centre.
Read our full review @ http://ieatandeat.com/category/fried-kway-teow/
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