Restoran Yit Sieang

The secret to this char kuey teow seems absurdly simple but here it is: fresh ingredients. Served newly sizzling from the wok, we scoop up the plump prawns, juicy cockles and wok-fried rice noodles with reckless abandon. Bean sprouts provide the crunch between our teeth and the pork-fat laden noodles slide eagerly down our throats. Lest we forget, we were delighted that they tinged the dish with crisp slivers of lap cheong. Can it get any better than that? We don’t think so.