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Fried Kway Teow
The fried kway teow comes with the usual fish cake slices, lap cheong slices and see hum wok fried in a mixture of kway teow, yellow noodles, bean sprouts and egg.
The fish cake is soft and has nice fish flavours. The lap cheong is firm and has a slightly sweet taste, and the see hum is decent. As for the fried kway teow, the kway teow and yellow noodles mixture is moist and has a nice firm and springy texture. It has a slightly sweet taste coming from the added sweet sauce and it has a faint tint of smoky wok hei. Quite likeable.
Fried Oyster Omelette
This fried oyster omelette has a flavourful eggs and starch mixture that is pan fried until it is slightly crispy The starchy parts is still chewy while retaining its crispiness. Rather generous amount of plump and juicy oysters are added. It is topped with some chopped spring onions and coriander leaves. A limey tasting chilli dip is provided on the side. It is a pretty nice serving of fried oyster omelette.
Fried Carrot Cake
The fried carrot cake is available in the usual black and white varieties. Above is their yuan yang version. This fried carrot cake uses firm cubes of radish cake pan fried with eggs and chye poh.
The white one is done à la pancake style with a slightly crispy egg coating. The black version has smaller radish cake cubes with sweet black sauce added, giving it a faint tone of sweetness. Both are decent choices.
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Disclaimer. As unique individuals, we have our own personal preferences and likings. Your experiences and perspectives may vary from mine.
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Fei Yun San Chao