Fried Kway Teow

Bendemeer Fresh Cockles Fried Kway Teow dishes out the usual black version and a less common white version of fried kway teow. The dish comes with see hum, fish cake slices and lap cheong slices, all wok fried in a mixture of kway teow and yellow noodles with crispy pork lard, egg and bean sprouts.

The see hum is small in size but tastes decent. The fish cake is smooth and springy, and the lap cheong is soft with a slightly sweet taste.

The fried kway teow is prepared differently, with fish sauce added. The fish sauce gives this dish a moist texture with a savoury flavour. The white version has a pleasant savoury taste, while the black version has a slightly sweet taste coming from the additional sweet black sauce. Both versions have a faint note of wok hei. Nice.