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posted www.vkeong.com 879 Reviews
We tried two out of their six options: ‘Jin Hiong Mai’ (煎香米) and ‘Chao Kap Dai’ (炒及底) @ RM5 and RM5.50 respectively. The crowd’s favorite – ‘Jin Hiong Mai’ is a fried vermicelli noodle dish with gravy, while ‘Chao Kap Dai’ is a fried noodle with all the ingredients available at their stall such as pork slices, prawns and fish cakes. Both are equally delicious in their own right.
posted www.applefoodees.com 229 Reviews
We had the Cantonese Fried Noodles in Egg Gravy and the Fried Yellow Noodles and Kuey Teow with Soy Sauce. Both noodles are equally good and there is a secret ingredient to it – Fresh Prawn Broth. This secret ingredient is what makes the locals willing to wait for at least 45 minutes to an hour for their fried noodles.
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