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Char Kway Teow is magical; the sweetness of the black sauce coating the noodles, the smoky wok hei from the frying process, crunchy bits of pork lard and fleshy cockles all come together to form something that’s delicious and utterly unhealthy. I love this dish so much, I would tabao a packet for supper at least twice a week when I was still in secondary school.

Nowadays, my metabolism can’t catch up to my appetite and I’ve started cutting down on my guilty pleasures. But I can never resist ordering a plate from Outram Park Fried Kway Teow Mee, despite the ever-present queues at their stall in Hong Lim Market & Food Centre that can sometimes equate to a 90-minute wait.

A two-hour wait for two plates of char kway teow is my record, and the recently shortened opening hours is definitely not going to help the queue. I can already hear people asking: “What’s so special about this stall’s char kway teow?” I know it sounds like an exaggeration, but everything is different, from the cooking process to the ingredients used.

More at https://sg.yahoo.com/style/outram-park-fried-kway-teow-011508292.html



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yah .... I used to have this every alternate day until I was admitted to hospital for arteriosclerosis ....
"A man who has depths in his shame meets his destiny and his delicate decisions upon paths which few ever reach."

Not every school is a good school

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