There is like no decent char kway teow in SG these days
They use palm oil and not lard
It makes a hell lot of diff
And the ironic thing these days is that it's coz palm oil is
cheaper
The health thingy is bs. If u want to eat char kwey tweo, u're
not looking to be healthy
i think it was more of a falling out over money and all kinds of
conditions before the owner would go.. so in the end, the
management said to hell with it all..
the place is contracted to open for 6 years
