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How would you describe a delicious plate of char kway teow? Well fried with the necessary condiments like fish cake, chinese sausage, cockles and eggs. And of course that "breath of the wok" or simply called "wokhei". So this plate had almost everything except cockles. Not over oily. A pleasant aromatic taste but then there was just a very subtle hint of wokhei. Wished there was abit more of that smoky finish to make it more addictive and a tinge more oil to coat the lips like a shiny lip gloss.
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So how do like your char kway teow to be??? Wokheish? Oily? Pork lardy?? Or simply just sinfully good?

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