[Updated 7 November 2016] Tuck into flavours of Singapore, Wok Hei Specialties ($15 each), by White Rose Cafe Executive Chef Charlie Tham from now till 15 December 2016. Chef Tham has introduced four local favourites:
1. Crispy Egg Noodle
The crispy texture of the egg noodle is achieved with the correct control of the oil and heat during the frying process. It is then gently swirled in the wok till it turns crispy and golden brown. A specially made doubled-boiled stock from Chef Tham’s treasured recipe is slathered onto the noodle and topped with fresh seafood.
2. Wok-Fried Crispy Bee Hoon with Sliced Beef
The bee hoon is pan-fried in slow circular motion till it turns slightly brown and crispy. Strips of premium striploin beef are sauteed till tender before coated with egg gravy. This is an epic dish!
3. Traditional Hokkien Mee
This was my favourite among the four. Featuring ingredients like pork liver, pork shoulder, clams and not forgetting the essential pork lard are added to give the dish a memorable taste.
4. White Bee Hoon
Among the four, this was my least favourite, as I found it rather bland as compared to the other dishes which had more distinctive flavours.