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2013-04-24
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Cantonese fried kuey teow. We felt not full after eating the hokkien noodles and fried rice, so we added on this “kwong fu chao”. The kuey teow was served with vegetables, chicken slices and prawns. The battered egg-based broth was thick, sticky and not overly salty. The kuey teow was stuck together and slightly salty by itself. The prawns were succulent and sweet.
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