Fried Hokkien Mee

Wok Tis Way does 3 flavours of fried hokkien mee – original, tom yam and mala flavours.

The fried hokkien mee is the wet type with prawns and sotong slices. The yellow noodles and thick mee hoon mix is wok fried with some bean sprouts, spring onions and egg, and simmered in a broth. The piece of green lime as well as a spicy and limey tasting chilli is provided ont he side.

The prawn is decent size and tastes fairly fresh, and the sotong is rather firm. The fried noodles and mee hoon mixture is quite firm and springy, and has decent flavours.

The mala version has mala seasoning added, giving it a mild mala taste. The tom yam version has tom yam flavourings added, which surprisingly tastes rather nice.

Out of the 3 flavours, personally I like the tom yam version over the original and mala ones.

Fried Hokkien Mee

Fried Kway Teow

Wok Tis Way serves both the regular type of fried kway teow as well as Penang style fried kway teow.

The regular fried kway teow comes with see hum, fish cake and lap cheong added to the wok fried mixture of kway teow and yellow noodles with some bean sprouts, spring onion and egg added.

This fried kway teow has a moist texture and slightly sweet taste coming from the added black sauce. It has a ratio of more kway teow than yellow noodles and tastes rather nice. The see hum is decent size and tastes decent, the fish cake is firm and springy and the lap cheong is firm and sweet.

The Penang version of fried kway teow comes with prawns and lap teow. The kway teow is wok fried with some bean sprouts, spring onions and egg. There is no yellow noodles added. The prawn is rather large and fairly fresh, and the lap cheong is firm and sweet. The fried kway teow itself is rather smooth and tastes not bad. A piece of green lime is given on the side.

Both versions of fried kway teow are rather likeable.

Fried Kway Teow

Fried Carrot Cake

The usual black and white versions of fried carrot cake is available, as well as a special hae bee hiam fried carrot cake.

The black version of fried carrot cake is wok fried with egg and sweet sauce added giving this fried carrot cake a light tone of sweetness. The radish cake cubes are soft and springy, but kind of soggy and is not crispy. Just ordinary.

The hae bee hiam version of fried carrot cake is essentially white version of fried carrot cake with dried shrimp sambal added. The small cubes of radish cake are pan fried with egg until it is fairly crispy, and hae bee hiam is added to it. It is nice! I recommend this over the black version of fried carrot cake.

Fried Carrot Cake

Fried Oyster Omelette

Wok Tis Way serves fried oyster omelette as well. The savoury tasting egg and starch mixture is lightly crispy and has some spring onions and coriander leaves added. The oysters are of decent size and tastes decent too. A limey chilli dip is provided on the side. This fried oyster omelette is quite alright.

Fried Oyster Omelette