The standard Chinese take-out recipe for Singapore Chou Mei Fun tends to be a rather bland, yellow, powdery recipe with the noodles a little too al dente and a very bland curry. After all, this dish seems to be on the menu of almost every Chinese restaurant I've been to in America, and in a couple of cases where it wasn't, the chef was able to make it for me. Within the range of what I would call "standard run-of-the mill" SCMF, there is a spectrum from not very good to pretty good. Win Hing Restaurant in Port Jefferson Station, NY is on the pretty good end of the spectrum. This tends to be correlated with how good their other dishes are, which in this case are very good (we've tried their Moo Shoo Pork and Kung Pao Tofu). The meat and vegetables are fresh and the curry is not overwhelming. There is a nice delayed hotness as well.
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