If you like your plate of char kway teow loaded up with bits of crunchy deep-fried lard and the aroma of it, you got to check out this inconspicuous stall at Bukit Timah food centre.

Their fried noodles also boast a good ‘wok hei’ [a.k.a. smoky flavour] with the most important ingredient in this dish — ‘see-hum’ [a.k.a. blood cockles], probably the tiniest ones that I’ve ever seen! 😲

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