Cockles are a key component.
Though not a readily visible one, in the char kway teow (S$2.50, about US$1.85 at the time) that ultimately issues from the wok. The same chili-laden, sweet-edged soy sauce that coats broad rice noodles, bean sprouts, and Chinese sausage tints the chewy shellfish meats, too. Unlovely, you may say, but the fragrance will color your opinion for the better.
Also shown: a sign marking Speakers' Corner, in the park behind this food center's temporary digs. Please observe all terms and conditions.
Outram Park Fried Kway Teow Mee
Hong Lim Market and Food Centre (during food centre renovation, at 10 Upper Pickering St., stall 01-44), Singapore
Closed Sunday
(From a summer 2010 visit)
