way better than jiuhu char kway teow, including penang's. in jiuhu, they throw in bean sprouts first which results in overcooked soggy sprouts. moreover, they are sextremely stingy with either prawn or hum. and very unhygienic too with cooking methods and food handling. this hill street technique is the best. caramelize the noodles first, then add sprouts. then copious amount of pork cracklings (deep fried lard), egg, lup cheong, and hum. can see he's very generous with the hum. plus clean wok, organized kitchen, no waste, efficient food handling and cooking.
