RUMORED BUZZ ON TEOW CHEE CHOW

Hi Nagi, How would you make the smoky flavour of your noodles, which you can taste when bought from get away eating places. Is there a thing I did not do effectively? Thanks. What may well seem to be rather a straightforward stir fried noodle dish is really a bit of an artwork that’s been perfected by Malaysian Avenue hawkers, and it’s taken me