Fried Hokkien Mee

This fried hokkien mee uses a yellow noodles and mee hoon mix that is wok fried with eggs and simmered in a broth. Some prawns, sotong slices and pork belly slices are then added to it.

The prawn is decent size and tastes decent. The sotong is firm, and the pork belly is meaty with some soft fatty bits. The mixture of fried noodles and mee hoon is moist and a bit soft with undertones of smokey wok hei. It is served with a limey and spicy chilli and a piece of green lime on the side, and topped with some crispy pork lard. It is nice.

Fried Hokkien Mee

Fried Oyster Omelette

The fried oyster omelette has a mixture of egg and starch that is pan fried to a mild crisp, though most of it is still soft. Some oysters are added to it. The oysters are rather plump and juicy. Comes with a limey chilli dip on the side.

This fried oyster omelette is just decent.

Fried Carrot Cake

The fried carrot cake is available in the usual black and white options.

The black version of fried carrot cake uses smallish and soft radish cake cubes that is wok fried with egg and chye poh. Some sweet sauce is added to it, giving it a slightly moist texture and a light tone of sweet. A dollop of dried shrmp flavoured chilli paste is provided on the side. The fried carrot cake tastes decent, especially with its mild wok hei and pockets of crispiness. Quite likeable.

As for the white version of fried carrot cake, the same soft radish cubes is pan fried with eggs until its egg coating is lightly crispy. It has nice savoury flavours and the crispy parts are nice. Comes served with a dried shrimp flavoured chilli paste on the side. This is rather likeable too.

Fried Carrot Cake