One of the few stalls standing in this market on a Sunday evening. Something different in this plate from the usual char kway teow is the use of narrow kway teow instead of the usual broader ones. Personally I’d still prefer the other because it seems to be able to hold the flavour of the dish better. No lack of ingredients such as fish cake, lup cheong (Chinese sausage), cockles, egg, bean sprouts, but the overall taste was slightly sweet and lacking wok hei.