To all those who are Mee Goreng Experts:
I always wanted to know the answer to this question. Why the mee goreng cooked inside a kopitiam taste very different from Hawker Centre stalls The ones in KPT cook usually in the evening and in the morning sell prats, rich and dishes for lunch and then mee goring and chapati at night. Also the mer goreng always got green chilli.
The hawker Centre Mee Goreng stall sell all day plus things like Tulang, sometimes soup combing etc.
My kakis also noticed but no one has the answer. Even the Indian kakis also cannot explain.