Fried Kway Teow

Da Lao Fried White Kway Teow does 2 types of fried kway teow – the regular black ones and the more uncommon white ones. The fried kway teow has a mixutre of kway teow and yellow noodles wok fried with eggs, bean sprouts and some vegetables. Fish cake, lap cheong and see hum are added to it.

The fish cake is soft and springy with nice fish flavours. The lap cheong is firm and sweet, and the decently sized see hum tastes decent. The fried kway teow has a nice dry texture, is firm and springy and has nice flavours. The white fried kway teow has nice smokey notes of wok hei. For the black fried kway teow, it has a slightly sweet taste coming from the added sweet black sauce which also lightens the smokiness flavours.

Both versions of fried kway teow are very likeable, though personally I like the superb wok hei of the white fried kway teow a little bit more. This fried kway teow is good!

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Fried Kway Teow

Fried Carrot Cake

This fried carrot cake smells fragrant! It has firm longish cubes of radish cake pan fried with eggs and chye poh. The egg coating is slightly crispy and the radish cake is soft inside. It is served with chopped spring onions topping and a dollop of dried shrimp flavoured chilli paste on the side. Likeable.

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Fried Carrot Cake

Fried Oyster Omelette

The fried oyster omelette has a mixture of eggs and starch pan fried to a nice golden crisp, while retaining some chewiness in its starchy bits. Some plump and juicy oysters are then added to it. It is served with some chopped spring onions and coriander leaves. A saucer of limey chilli dip is also provided on the side. This plate of fried oyster omelette is nice!

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Fried Oyster Omelette