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Soup Curry by Ki-setsu Hokkaido Soup Curry
Japanese
Chiefeater Celeste Tan ponders on the question if Singapore is ready for the Hokkaido Soup Curry at Soup Curry by Ki-setsu
Restaurant San Kee Wat Tan Hor
Wat Tan Hor, Street Food, Non-Halal
Description
Post by Chiefeater Emily Teh
Read good reviews of this tai chow stall at Restaurant San Kee in Happy Garden. I ordered their Cantonese Wat Tan Hor. Noodle tastes good and got “wok hei” while the barley lemon is very helpful in cooling my inner body heat.
Wat Tan Hor
Wat Tan Hor, also known as “fried kway teow with egg gravy,” is a popular dish in Southeast Asia, particularly in Malaysia and Singapore. It is a stir-fried flat rice noodle dish that is typically served with a thick, eggy gravy that is made from a combination of soy sauce, oyster sauce, and cornstarch.
What makes Wat Tan Hor unique is the creamy, slightly sweet, and savoury sauce that is poured over the noodles. The sauce is usually made by whisking together eggs, cornstarch, and a variety of seasonings before being poured over the stir-fried noodles.
Some variations of Wat Tan Hor may also include ingredients like shrimp, squid, pork, or vegetables like Chinese broccoli, mushrooms, and bean sprouts. The dish is usually garnished with chopped scallions and served hot.
One of the best things about Wat Tan Hor is its versatility. It can be enjoyed as a main dish or as a side dish, and it can be customized to suit different tastes and preferences. The dish is also relatively easy to prepare, making it a popular choice for home cooks and foodies alike. Additionally, the combination of the tender rice noodles, savoury sauce, and fresh ingredients make Wat Tan Hor a satisfying and flavourful meal.
Enjoy the Wat Tan Hor at Restaurant San Kee.
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Under RM20 per pax
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