Thursday, February 21, 2008
You know, Penang style char kway teow kinda sometimes seems a more savoury and less sweet cousin of pad thai. I like the use of thinner rice noodles, which seem to have more surface area for absorbing flavour. The dish is even better when they use lots of chye poh (preserved turnip/radish), fried pork lard pieces, juicy prawns and of course, a good dash of sambal chili.
This is a branch outlet. The main stall at Geylang East serves a better Penang fried kway teow. Teo Pau Lin likened its subtle appeal to Norah Jones compared to the Singapore version which is more in-your-face like Christina Aguilera. But I feel this may not be representative. A good Penang char kway teow can be just as savoury and powerful from the first bite.
Here at the Marine Parade branch, the noodles could do with stronger seasoning. They are also a wee bit too soggy and oil-laden. I have been told the other dishes are better - e.g. the lor mee. Yet to try those (not a big fan of lor mee or Penang laksa).
Kim Tat Seng Eating House
82 Marine Parade Central
Geylang East Food Centre
Blk 117 Aljunied Ave 2 #01-60