Street Food Warms Your Heart: Toa Payoh (Lorong 1) Come Daily Fried Hokkien Prawn Noodle at Yishun Blk 925

The Chef - Ng Bee Hua

**Shh.....Shh.......Chef in Action - do not kachiao (disturb), else you land up with mediocre Char Kway Teow! **

The Chef Ng Bee Hua, looking beautifully youthful at 52, fries Hokkien Mee for a good 11 years, a veteran in the business, recently took to frying Char Kway Teow as well for about a year at Toa Payoh (Lor 1) Come Daily Fried Hokkien Prawn Noodle stall at Yishun Blk 925. She is the Chef Expert in frying the Char Kway Teow, whilst her boss Mr Oh is the Chef Expert for the Hokkien Prawn Noodles.

I had a dearth of a good plate of delectably yummilicious unforgettable Char Kway Teow for a very very very very very very very very very very long time here in Singapore. Either the good chefs are retired or long gone buried 6 feet underground. It is indeed rare to find Chefs alive and still honing their trade who are able to whip up such an awesome plate of Char Kway Teow.

**Now listen up, the key to an unforgettable plate of Char Kway Teow is this : -

it tastes great even if it is cold,
it must have lots of garlic flavor interspersed with bits of fried lard,
it must not be too oily,
it must not be loaded with too much dark sweet sauce,
it must come accompanied with great fragrant shallot filled chilli sauce,
it must be fried using lard,
it must have bite size lards as garnish on the Kway Teow.**

Having stayed in the north for a good decade I had never tried this stall at this coffee-shop Yishun 81 Food Court at Yishun Blk 925 in my entire stay here. What caught my eye was a diner quietly devouring this interesting plate of Char Kway Teow at this coffee-shop. Curiosity got the better hold of me, and I took a gamble & proceed to order one plate of that Char Kway Teow for dinner at S$3.00. That plate really change my life. Looks like one plate wasn't enough for the two of us (yours truly & Bob). Soon I found myself licking up whatever remnants from that empty plate. So I straddled over to Chef Ng Bee Hua for another plate this time with loads of that crunchy fresh cockles known commonly as Hum thrown in.

Remember to always squeeze in at least 2 limes to give it a citrus lift, not forgetting to douse the noodles into that sweet spicy chili sauce Chef Ng specially concocted, and remember to top up S$1 worth of crunchy Hum for that good dose of iodine to pump up your thyroid - and you are good to go.