We were at Tanjong Pagar Plaza market on a weekend to check out a mee siam stall recommended by @instakenchou. The mee siam was sold out early and there wasn't many other options so we decided to try out Peter Fried Kway Teow Mee (or strangely, Katong Fried Kway Teow Mee in Chinese 🤔). Peter sells two styles of CKT - Penang or Teochew style - lup cheong or seafood is available as an add-on. I am not sure whats the difference between the two and ordered a small plate of his Teochew-style CKT.

His CKT hits you immediately with sweet and savoury notes. I couldn't figure out what makes his version so different but J solved the mystery when she said it tastes like "the brown stuff on top of chwee kueh". Yes, that's right. Peter confirmed that he uses sweet chye poh to make his CKT. This gives it the sweet and salty flavour which is really unique and strangely delicious.

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