• In the mid-20th century, there was a famous saying in Singapore and Malaysia that went: “Teochew kway teow, Hokkien mee , Hainan kopi, Hakka yong tau foo”. This showed that kway teow has always been associated with the Teochews. 

• Kway teow is said to have originated from Chaozhou (also known as Teochew). Teochew kway teow is famous, mainly because the locally-produced Japonica rice and water in the region are very ideal for making kway teow. 

• These thin slices of noodles are made by steaming rice slurry before cutting it into strips. They can be stir-fried, boiled, mixed with sauces or added with seasoning. In Singapore, common ways of enjoying kway teow include stir-frying it or adding it to soup.

Back in an era with scant resources, hawkers would use large tree leaves to wrap their food. When wrapped with these leaves, the kway teow contained within would be imparted with the faint fragrant of the leaves, further enhancing its taste. Today, due to an abundance of resources, kway teow is usually packed using cellophane. Although the food is kept warm for a longer period of time, the noodle no longer has the fragrance of the leaves. 

贵刁 (Hong Kong)