The dish that was the least exciting sounding of the lot during New Ubin Seafood & The Drinking Partners' zi char & craft beer brunch, but believe me when I say that the flavors present in this plate was a force o' nature.

Thin, springy slivers of flat rice noodles are thoroughly infused with astonishing amounts of wok hei before it's thoroughly tossed together with some dark sauce, chye poh, omelette ribbons and exceptionally crispy chunks of pork lard that has had all the fat thoroughly rendered out of it.

The product is a plate full of kway-zy tasty kway teow. The chye poh provides the crunch, saltiness and familiar flavors of carrot cake, while the slick but not oily strands of kway teow turn up with all that wok hei goodness that they're packing along with that addictive carb hit. The shredded omelette gives a heavier feel to the dish, and the crispy pork lard just throws everything right over the top. Despite the orgy of delicious flavors and textures running riot, the dish is still surprisingly light in terms of richness. As a matter of fact, I could probably inhale the entire plate of this totally titillating dish and not even blink.

Better yet, this light yet powerful dish was paired with Rye & Pint Brewery's stellar Sunday Brew pilsner, which complemented the kway teow perfectly with its medium carbonation, light and smooth body, and pleasantly floral taste.

In short, this shit kway, yo. Every time you swing by New Ubin, get the chye poh kway teow. Don't ask so many questions, just get a plate of this. Or three.