牛车水成记炒福建面
Chinatown Cheng Kee’s Hokkien Prawn Mee comprises of thick yellow noodles and vermicelli simmered in a rich and flavorful prawn broth, garnished with prawns, squid and sambal chilli. Traditionally, this dish is believed to be created by the post war Hokkien sailors from South China. Try the version served on Opel leaf, which infuses a subtle, woody fragrance to enhance the taste of the noodles.
据说炒福建面是由来自中国南方战后的福建水手所创造的。牛车水成记的炒福建面版本是由丰富美味的虾高汤，虾，鱿鱼和叁峇辣椒跟黄面及米粉一起翻炒而成，保证香味扑鼻。