Tanjong Pagar Fried Kway Teow
does two versions of fried kway teow. A black version in Teochew style and a white version in Penang style.
Fried Kway Teow
Tanjong Pagar Fried Kway Teow does two versions of fried kway teow, the usual Teochew style black fried kway teow and a not so common white fried kway teow done Penang style.
Both versions of the fried kway teow has a lot more kway teow compared to noodles. There are just a few strands of yellow noodles in the fried kway teow. I’ve ordered the ones with prawns for both. Besides prawns, it contains the usual see hum and fish cake slices, with eggs and bean sprouts stir fried with the kway teow. There is no lard for this fried kway teow, at least I didn’t come across any.
The Teochew style black fried kway teow has sweet black sauce added with a very light tint of sweetness, while their white Penang style version forgoes this sweet sauce. Although Penang fried kway teow is not necessary white, this adaptation is quite nice. There is also a slightly smokey taste of wok hei in both plates of fried kway teow. I like it.
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