The beehoon was a better-than-expected option. I have to agree with the stall assistant on this combination, even though I am one who always goes for yellow noodles and kway teow.
The noodles were really nice and comforting, bathed in a tasty ketchup-sweet vinegar sauce (which was probably enhanced by the bak kut teh stock), and sprinkled with fresh, fragrant and crispy fried shallots and pork lard.
The extra touch of tau kee really gave the dish a one-two punch of knockout taste and texture.
