Ang Mo Kio Fried Kway Teow Blk 724 Ang Mo Kio Ave 6 #01-22, AMK Central Mkt & Food Ctr (Map) 10.30am – 3pm Mon
They sell just this one portion and there's no large or small nor can you add extra cockles (we asked). That humble portion comes overflowing in a small plate and the cook does it consistently well. He makes only a few portions per wok (as how cha kway teow should be done) as these are not mass-produced noodles. The sweetness from the caramel soy sauce is very well balanced with splashes of fish sauce and it comes very moist, redolent with wok hei (breath of a high-heat wok), and very messy- the way we love it. The cockles these days are micro-sized, due to regional supply issues but many have gone to accept it, sans the large see-hums (cockles).
Cuppage Fried Guo Tiao 34 Upper Cross St #01-170 Pearl’s Hill Coffeeshop (Map) 10.30am – 5.30pm Sun
This old master operates under many foodies’ radars. He occupies half a stall that's slightly hidden behind a support wall (where he sticks his simple signboard) in this coffeeshop. But watch how he lords over the seasoned wok with ease, and you'll have an idea just how good it is. It comes very moist and smooth plus the sweetness is so well tampered by an umami accent he lends to that all-important black soy sauce used. The wok hei roastiness is evident and the portions are very generous. But he is getting on in age and a helper assistant fries it up occasionally, sadly adding to the inconsistency, often a problem in replicating such complex dishes.
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