Fei Lou Porridge Manned by an overtly misanthropic father-son duo who can always be seen donning dull, vacant expressions ie res...
This is arguably one of the best Char Kway Teow and it's really a classic. The uncle has been plying his trade for decades with more of the time being a one-man show. I won't say it's the best but it's definitely one of the better ones in this trade.
Cantonese Porridge and their Boneless Chicken Wing is a must try.
The fact that Uncle fries every single plate and packet on their own, the consistency is a little different plate to plate and packet to packet. The basic wok hei ( heat of the wok) is definitely still good in the noodles giving it a nice charred aroma.
The uncle was methodical, frying each plate one by one. His stall was really clean and neat too. But the queue seemed to have grown from when I remembered it. I think I waited for 30 to 40 minutes.
I will be back with my dad because I think people of his generation would love Loh’s cha kuay teow.
This simple yet unpretentious bowl of porridge certainly punches its weigh.
But I have to tell you, their porridge is so creamy and fragrant with a dash of sesame oil!
Overall I think the fish ball noodles here is good but not outstanding. The note worthy is the stall still handmade their own fish balls which is quite rare nowadays with factory readily available.
The ratio of kway teow to noodles is also perfect, ensuring sufficient textures and bite.