炒粿条 + 耗煎 (CKT + oyster omelette) at an Ang Mo Kio hawker ($4.50 each)!
Hawker classics at Ang Mo Kio — char kway teow with prawns and lap cheong, and oyster omelette with coriander and sweet chilli. $4.50 each.
Hawker dinner run with BB to an Ang Mo Kio stall — went for the dynamic duo: 炒粿条 (char kway teow) + 耗煎 (oyster omelette). $4.50 each. Old-school hawker pairing on floral plates. 😋
What was on the table ($9 total):
- Char kway teow ($4.50) — flat hor fun + yellow mee tossed in dark sweet soya sauce, with whole prawns (heads on), slices of lap cheong (Chinese sausage), bean sprouts, scrambled egg bits and chopped chives. Slick, slightly smoky.
- Oyster omelette ($4.50) — golden fried egg + starch batter holding a generous load of plump oysters, finished with a heap of fresh coriander for the herbal pop. Side dish of bright orange sweet chilli sauce for the dipping.
The CKT had real wok hei — that smoky char only a properly hot wok produces, and the prawns were sweet and just-cooked. Oyster omelette was the kind you slice through and watch the gooey-crispy contrast: shatteringly crisp edges, soft-egg-and-oyster centre. Dab each piece in the sweet chilli sauce, eat fast before the crisp goes.
Total: $9 for both plates.
Overall: 4 / 5. Solid two-classic combo — CKT had wok hei, oysters were properly plump. The kind of hawker meal where you don’t need to think, just eat and refuel. 😍👍🏼
