The look of the dish appears closer to black pepper stir-fried style in SG, but this is a different rendition of 金香/Kum Hiong, which in SG appears to use a little more of a curry sauce. But this is good, I like it!
Special kyam chye sauce
The most popular dish, for the Singaporean guests (who doesn't like crispy in Singapore? Generalisation? Generally true). The fried crustacean is not too greasy and not too sweet. Perfect dish to go with beer, of course.
A classic Chinese New Year dish. Need I say more? Huat ah!
The Sang Mien (生面) is one which I would make the trip back to KL just for it. Imagine the sweetness of these 大頭蝦 (River prawns) all 10 of them simmered in a rich and thick (hor fun + 10 x prawn roe sauce) sauce. Generous serving of the fried egg noodles, could be better if there is less sauce to keep part of the noodle more crispy. But no complains, comfort food max...
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