The Fu Zai Special ($6/$8 nett a bowl) lives up to its name, as you don’t find bei tai mak (also known as silver needle noodles in some places) fried up like char kway teow that often. @fuzaienterprise throws a lot of bei tai mak noodles are tossed into a superheated wok with plump prawns, sliced fishcake, sliced lean pork and lots of egg. It’s fried hard and fast, and it hits your hunger hard & goes down fast too.⠀
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The Special is amply seasoned and each mouthful is relatively redolent, and the noodles are slick but not greasy. I did find it slightly wanting when it came to the wok hei, as the expected smokiness was slightly on the weaker side. Still, there’s no arguing that it’s still pretty palatable, plus there’s a fair portion of fresh plump prawns, lean pork slices and egg-citingly eggy bits to ensure that this meal can hit your protein.⠀
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As is the case with the Hokkien mee, there’s a good bit of luscious lard tossed atop the pile of noodles. The lard adds even more flavour, a little extravagance, and some much needed crunch to this otherwise soft affair. And of course, you can add as much of that fiery chili as you want to really spice up your noods. The Fu Zai Special may be simple, but it’s an effective hunger buster.⠀
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Thanks for the invite, @fuzaienterprise & @eatwithkeat!⠀