Kafe St Loo

A Char Koay Teow Showdown: Comparing the Same Dish from Tiger’s Two Hawker Stalls - The Perpetual Saturday

1. Feb 29, 2020
2. theperpetualsaturday.com
3. Review

This plate of char koay teow looked so much better. Spring onion made a triumphant return, and the overall dish had a much more appealing golden colour to it. This chef at Kafe St Loo used the egg method I’m more familiar with, and so the duck egg was uniformly spread throughout. Aside from that, the ingredients were the same right down to the two big prawns. The taste, however, was miles ahead of the other Tiger. Much more variety and boldness in the flavours, and with just enough char to enhance everything.