Fried kway teow, char siew, roast chicken, salted egg yolk fish ($5.20)!
Cai png lockdown lunch — fried kway teow + char siew + roast chicken + salted egg yolk fish. Four-component delivery plate, $5.20.
Wednesday circuit-breaker lunch — cai png delivery for the four-dish $5.20 set. The economic rice / mixed vegetable rice format scales up beautifully when you ask for the noodle base instead of plain rice.
We ordered:
- Fried kway teow (base)
- Char siew (Cantonese roast pork)
- Roast chicken
- Salted egg yolk fish
Total: $5.20 (cai png combo with noodle base).
Fried kway teow base — flat rice noodles wok-fried with dark soy, bean sprouts, a couple of small prawns and chopped Chinese sausage. Different from a proper hawker char kway teow (no cockles, less wok hei) but a solid cai png alternative to plain white rice for when you want the noodle texture.
Char siew was the lacquered Cantonese kind — slices of roast pork with the signature sweet-soy glaze, fat-and-lean ratio leaning toward fattier (which is the better ratio), with the proper caramelised edge on top. Cai png stalls usually get their char siew from a Cantonese specialist supplier.
Roast chicken was the soy-roasted (酱油鸡) variety — dark amber colour, glossy skin, tender meat, sliced thin and laid over the noodles. The braising-stock flavour comes through on each piece.
Salted egg yolk fish — battered dory fillets tossed in the iconic salted egg yolk-curry leaf-chilli foam. Creamy, savoury, slightly sweet. Cai png stalls have all added this dish to their menu over the last few years because it sells.
Four components for $5.20 is the kind of lockdown lunch value play that kept us fed.
Overall: 4.3 / 5. 😋👍🏼 Strong cai png combo — would re-order.
