Armenian Street Char Kway Teow is renowned, with its own dedicated Wikipedia page. It’s been a couple of years since I visited their location at Anchorvale 303 Foodcourt in Sengkang, right in front of Renjong LRT Station. The business was established back in 1949 along (you guessed it right) Armenian Street by the father of […] The post Armenian Street Char Kway Teow: Pork lard-laden plates of char kway teow by 2nd-gen hawker in Sengkang appeared first on SETHLUI.com.
. My late grandmother, during her youth, used to prepare this dish in an army camp, and I had the good fortune to savour it while growing up. I am particularly fussy when it comes to the, when the stall opened for business, there was already a small queue forming ahead of me.Even after 2 years, I was still amused by the misspelling on the stall’s signboard, which read ‘Armeniam’ instead of ‘Armenian’.
While waiting, I was thrilled to notice the use of light brown waxed papers for takeaway, which, in my opinion, enhances the taste of the food compared to using transparent plastic containers.Aunty had a well-organised system in place that made everything run smoothly. All she had to do was shout the orders to Mr Tan according to the plates that she’d lined up, supported by a mixture of classic wooden pegs and plastic ones.
If there was any consolation, it would have to be the cockles which were skillfully camouflaged in the dish. They may not have been the largest in size, but boy were they fresh and jam-packed with flavour.which weren’t visible to the naked eye unless you paid close attention.The pieces of Chinese sausage had a great texture and unleashed a mix of savoury and sweet bursts while the slices of fishcake were pillowy soft.
I hold on to the belief that Mr Tan’s wok skills still possess the enchanting magic required to conjure up amazingExpected damage: S$3.50 – S$5 per pax
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