Monday, January 6, 2014

Meng Kee Char Kway Teow

Good char kway teow is not easy to find. I have written about some of my favourites, and today, I reveal another.

But this stall is hardly a discovery. It is rather famous on its own right. Tucked in the corner of the coffee shop, in the morning, the owner's father does fried carrot cake, and she takes over from about 10:30am.

The char kway teow is rather interesting. Devoid of thick black, sweet sauce which characterise the Teochew style CKT in Singapore, this version is fried with black sauce, but used more sparingly, and the resultant ckt looks brownish. Lard is used to cook, and the flavour of the animal fat was aromatic, and quite flavourful. Some bits of crispy, slightly charred lard bits were found in the CKT, and this added dimension to the dish. The ingredients were fresh, the wok hei good, and I must say, this is a rather good dish!

I do recommend this CKT, and eaten with moderation is a rather nice one.

Meng Kee Char Kway Teow
Blk 22, Havelock Road
Beo Crescent
Mon to Sat 10.30am to 7pm
Sundays 10.30am to 4pm

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