Due to the astronomical standards set by both noodle dishes, the Olive Fried Rice came up short. Each grain of rice was fluffy and well separated, and the entire plate of fried rice was excitingly eggy with accents of wok hei, but it just did not thrill us the same way the noodles did. Tuck Kee Son could definitely start by adding a lot more olives into the rice, and perhaps turning up the charm more. It certainly has promise, so I won’t rule it out just yet.⠀
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Thank you for having us @tuckkeeson, and thank you for organising this tasting @shiokafoodie!