The egg noodles did an outstanding job of taking in all of the gravy and the fried chicken cutlet was a nice compliment to that whole thing.
I have not been dining out much during this period for personal reasons. This pretty much explained why I have not been updating this blog. ...
The curry was lemak, sweet and thick; comforting and only slightly spicy. The noodles were springy and the chicken cutlet thick, crispy outside, juicy inside and flavourful (with five spices). I had finished this, immediately after finishing the char kway teow.
Enjoyed the meal at Kee Hiong, and glad to find yet another Klang-style Bak Kut Teh in Singapore – which I very much prefer over the Teochew peppery broth.
