Made in Hong Kong Hong Kong taste Fresh ingredients Shatin Friends Ice Room Address: Shop G19, G/F, Phase I, Kings Wing Plaza, 3 On Qun Street, Shimen, Sha Tin MTR Shek Mun Station Exit C, walk for about 2 minutes
I've tried gravy less fried Ho Fun with beef in Stanley Market in the mid 90s. Really delicious. A very different style to the Singaporeans and Malaysians fried Keiw Tew. that is also very nice.
These two chefs were very good at their skill. If you have tried gripping the wok with a towel by the edge of the wok and flip the food you will know this takes some skill. I was a chef at a Chinese restaurant in America for nine years and we held the wok, the ladle, and flipped the wok (actually it was more of rocking the wok on the edge of the stove) exactly the same way these two chefs did. Great job. I agreed, it should be a little less soy sauce so the noodle won't be so dark nonetheless the noodle turned out excellent and it wasn't too oily, rice noodle needs oil to taste good and not stick together.
Just like Mc Donald's in Florida USA.!! 😄 ( they wouldn't last half hour in this restaurant! ) No time to complain about "discrimination " and crying about " work is too hard" The work ethic is wonderful! Get it done, fast, tasty and thoroughly.
Yummy yummy.....in my kampoong indonesia, the food is so called 'fried kwee tiaw"...you may choose so many ingredients such as beef chiken sea food or vegetarian. to be honest...it has been long long time not visited hkg since situation there litle bit insecure....
Why the cooking method on the first one different than the other? The chef put all the ingredients together with the sauce, rather than combine the sauce with the flat noodle first, then add in the rest of the ingredients.
