Fried Kway Teow.

Liang Ji offers a variety of fried kway teow options, featuring plump and juicy see hum, fish cake slices and lap cheong in its lard-fried mixture of kway teow, yellow noodles, bean sprouts and egg.

The teochew-style version has a moist texture with a sweet taste and a nice undertone of savouriness from the added chye poh. The penang version is less dark and has more subtle flavours of sweetness. Both versions have lovely wok hei and excellent flavours. The teochew fried kway teow is remarkably satisfying.

There is also a humful version and a crab meat version of fried kway teow. The humful version features a whole load of see hum, and the crab meat version comes with a generous amount of soft crab meat.

The fried kway teow definitely ranks high up in my top 10 list of fried kway teow. It is legendary!

Fried Kway Teow in Bukit Merah.

Fried Carrot Cake.

The fried carrot cake uses soft radish cake cubes containing slivers of carrot, pan-fried with eggs and chye poh. The white version is done in flat pancake style with a crispy egg coating. The black version has sweet black sauce added, giving it a hint of sweetness, and it also has intense smokiness of wok hei. The fried carrot cake tastes good!

Fried Oyster Omelette.

The fried oyster omelette has a moist texture. It features large, plump and succulent oysters in a flavourful egg and starch mixture. The oysters taste fresh, and the egg omelette has a pleasant hint of wok hei. A chilli sauce dip is provided on the side. This fried oyster omelette tastes not bad.