last plate of char kway teow at bedok 85 hawker centre before lockdown

[Johnrambo]

https://tinyurI.com/umrpv9dj

 

[batman1]

Last supper before lockdown.

 

[countryman]

So sad! I dunno why we're going backwards? This is almost like last year May 2020! This virus cannot be stopped, it'll go on n on n on. After this Indian variant, there'll be another new variant, it's never ending. How many more lockdowns can we afford to have?

 

[eatshitndie]

looks very good. well caramelized, stands up in a (tall) heap, no stains on plate.

 

[mojito]

Tapao eat in car so difficult?

 

[zhihau]

looks very good. well caramelized, stands up in a (tall) heap, no stains on plate.

looks like got wok hey taste, should be good.

can eat, don’t waste.

 

[eatshitndie]

looks like got wok hey taste, should be good.

can eat, don’t waste.

towgay also very crisp yet succulent. looks very fresh.

 

[blackmondy]

Don't know what the whole fuss of the lockdown is about. The last lockdown I just buy outside food and makan on the roof garden of multi-storey carparks or tall HDB flats like Dawson Heights. Super cooling and quiet and you can enjoy your meal with a panaromic view.

 

[bushtucker]

Blk 16 bedok south CKT is better

 

[covertbriar]

looks very good. well caramelized, stands up in a (tall) heap, no stains on plate.

Helmed by former seafood restaurant chef Ng Soon Huat, 85 Bedok North Fried Oyster (勿洛北85蚝煎) began life 18 years ago at then already thriving east side supper haunt Fengshan Food Centre, expanding over time to lease adjoining stalls that most fortunately command prominent street frontage (it has since further enacted satellite presences in Hougang, Kovan and Sengkang). The humble orh luak (or orh neng, the sister version sans tapioca starch) being ceaselessly whipped up all night long aside, a roster of other local favourites such as fried kway teow, carrot cake and fried hokkien prawn mee are also sold here.
85 Bedok North Fried Oyster opens daily from 4pm-2am.

What knocked our socks off:

The Fried Kway Teow was palate-titillating TIGHT - moist, springy flat rice noodles charred to a heady sweet T leapt out at taste buds amidst an emulsive, soy (sauce) sozzled bosom of yellow mee, blood cockles and lup cheong bits.

More at https://www.thefooddossier.com/2020/11/85-bedok-north-fried-oyster.html​

 

[blackmondy]

View attachment 110905

Helmed by former seafood restaurant chef Ng Soon Huat, 85 Bedok North Fried Oyster (勿洛北85蚝煎) began life 18 years ago at then already thriving east side supper haunt Fengshan Food Centre, expanding over time to lease adjoining stalls that most fortunately command prominent street frontage (it has since further enacted satellite presences in Hougang, Kovan and Sengkang). The humble orh luak (or orh neng, the sister version sans tapioca starch) being ceaselessly whipped up all night long aside, a roster of other local favourites such as fried kway teow, carrot cake and fried hokkien prawn mee are also sold here.
85 Bedok North Fried Oyster opens daily from 4pm-2am.

What knocked our socks off:

The Fried Kway Teow was palate-titillating TIGHT - moist, springy flat rice noodles charred to a heady sweet T leapt out at taste buds amidst an emulsive, soy (sauce) sozzled bosom of yellow mee, blood cockles and lup cheong bits.

View attachment 110906

More at https://www.thefooddossier.com/2020/11/85-bedok-north-fried-oyster.html​

TIGHT - moist, springy.....You just described the prefect cheebye.

 

[covertbriar]

TIGHT - moist, springy.....You just described the prefect cheebye.

you are really imaginative lol

 

[Scrooball (clone)]

U only need to worry when they start issuing rations. Lol…. That’s when u know Resident Evil Part Deux - Sinkies get fucked is in the making

 

[laksaboy]

U only need to worry when they start issuing rations. Lol…. That’s when u know Resident Evil Part Deux - Sinkies get fucked is in the making

SAF combat rations are tasty. I miss the great taste of Menu 7 or 8.