Before moving to its current location at Tanjong Pagar Plaza Market & Food Centre, Peter Fried Kway Teow Mee was set up along East Coast Road and apparently quite well-known around the Katong area.
Instead of using normal boiled water to fry their kway teow (flat rice noodle), they used superior broth (brewed by old hen) which is more fragrant in taste.
Instead of using normal boiled water to fry their kway teow (flat rice noodle), they used superior broth (brewed by old hen) which is more fragrant in taste.
The stall offers three different styles of fried kway teow namely Teochew, Penang, and Baba Nyonya.
The Teochew-style ($3/$4) that uses black sweet sauce is probably the one that Singaporeans are most familiar with.
The Penang-style ($4/$5), on the other hand, omits the use of black sweet sauce and leans more on the savory side.
As for the Baba Nyonya-style ($4/$5), only a little black sweet sauce is used, imparting the dish with both sweet and savory notes.
