I grew up eating kway kak from a wet market that used to be at the junction of Nee Soon Rd. The taste was unique and I remember customers can just go to the market and buy prawns and the stall owner will happily add it into the kway kak. They use the same sweet sauce for frying the yellow noodles and bee hoon as well. Last time the Jia Xiang carrot cake stall in Tiong Bahru market also fried it the same way. But the taste is now lost as the same owner cook it the same as any other stall in Singapore.

I heard there are 3 old ladies who still fry kway kak in Lorong 4 Toa Payoh but now the food center is under renovation and I’m not sure if they will be back once the food center is reopened. I just hope kway kak has not gone ‘extinct’ in Singapore.

Another dish that will go ‘extinct’ is the Hokkien prawn mee, nowadays most stalls cook them without that hokkien mee aroma anymore.

Yes, it is the same lady! Thanks for the link. It’s a very comprehensive explanation on the history of Teochew chai tow kway and kway kak.

http://www.got1mag.com/blogs/kimcherng.php/2008/04/21/ap_ensei_c_csies