How the most fussy hawker expresses his fatherly love Meng Kee Fried Kway Teow SG Hawker Food

For more than 30 years, Mr Tan has been frying Kway Teow. Even after he retires, he still helps his daughter out at the stall. You probably won't believe what he does! He checks each strand of Kway Teow, picks out the broader pieces, and slices them.

Why does he do this? The main reason is that doing so untangles the noodles, which makes it easier for his daughter to fry the Kway Teow. What fatherly love! The other reason is, by slicing the broader pieces into thinner ones, the noodles can soak up the sauce and heat up more evenly. Not only that, he also picks the bean sprouts to remove the shells.

These preparations are tedious and time consuming, no wonder he starts work at 2am every morning! Mr Tan believes that if you put your heart into the work you do, you will succeed.

What stands out from the stall's fried Kway Teow is the rich Wok Hei, with cockles, fried pork lard and eggs. The cockles are fresh, plump and juicy, that go very well with the moist, flavourful fried Kway Teow.

Check out the video for the preparations and cooking involved in this underrated stall in Singapore!

Operating hours:
9am - 6pm
Closed on Sundays, Public Holidays

Address:
Havelock Road Cooked Food Centre #01-07

Music:
Smile from https://www.bensound.com

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