Saturday, January 12, 2008
Sometimes I like to indulge in some greasy chow for breakfast. The plain fried beehoon/noodles/kway teow with accompaniments like fried egg, luncheon meat, ngoh hiang, fish cake, fish fillet, etc. can be found everywhere but really good ones are rare. I like the ones that are garlicky, cooked in good stock (not just laced with soy) and with nicely blanched beansprouts. This dish is normally not something one would search far and wide for, unlike good char kway teow or bak chor mee. But I wouldn't mind finding out more good places.