I was certainly curious to try the Singapore Hokkien Prawn Noodle (RM12.80) when Kong Tai was one of the featured stalls on the advertorials on KLIA Express. Is it really as good as what I can get in Singapore?

Well, the broth used for the cooking did have the prawn broth taste, and the yellow noodles and vermicelli combination was just right. Sadly, maybe it was close to closing time, the noodles did not come with any prawn, squid or fried lard, which are so critical in an authentic fried Hokkien prawn noodles. I would be more convinced also if the β€œwok hei” was present in this dish.

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