Malaysia’s Hokkien mee is stir fried in dark soy sauce and thick noodle whereas their Char kway teow is white. In Singapore, our hokkien mee is usually stir fried prawn mee, mixture of yellow noodle and bee hoon which will look white and Char kway teow can be in White or black (dark sauce). still both cities can find really delicious Hokkien mee/Char kway teoh. #jxeatstravel