Fried Kway Teow
This is a simple plate of fried kway teow with just see hum, bean sprouts and egg stir fried in a mixture of kway teow and yellow noodles. Sweet sauce is added giving this a mildly sweet taste. The noodles and kway teow are surprisingly springy, and nice wok hei with a bit of charring. It is likeable.
Fried Hokkien Mee
This is the dry type of fried hokkien mee with the regular prawns and fish cake stir fried with a mixture of thick mee hoon, yellow noodles, bean sprouts and egg in a broth until it turns dry. Instead of the usual pork belly slices, this comes with siu yuk roast pork slices and pig skin! A really nice touch, but unfortunately the siu yuk isn’t crispy.
This plate of fried hokkien mee has is slightly savoury with flavours of wok hei. The chilli paste that comes on the side is the limey type and mixes rather well with the noodles. Quite likeable.
Fried Carrot Cake
The fried carrot cake comes in the usual choice of black and white versions. The carrot cake uses radish cubes that are pan fried until it is crispy and slightly charred with eggs added. The white version tastes decent and the charred crispy bits are nice. The black version has sweet black sauce added giving it sweet flavours. Even with black sauce added, the crispy parts are still crispy and the charred bits has a lovely sweet taste to it. I definitely like the black ones better here. It is really good!
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