Looking for Char Kway Teow places?

Back here at this stall 😋. Ordered the S$4 portion. There's always a queue and the wait time might be a bit long, as uncle fries the noodles one plate at a time.

🔥Freshly fried with a nice smokey flavour and savoury-sweet taste. Lup cheong, cockles, bean sprouts and spring onions are fried with egg and kway teow. Serving size is good for the price.

Ate this a few times already. Recommended 👍 The stall is located right at the corner, in the Yellow zone of this hawker centre.

📍Location:
Hill Street Fried Kway Teow (02-32)
Chinatown Complex Food Centre
335 Smith Street
Singapore 050335

The serving of the glistering plate of noodles was quite generous. It strikes a very well balanced sweet and savoury taste. Noodles were moist and coupled with ingredients like eggs, cockles, bean sprouts and pork lards. Wok Hei taste was not very obvious but decent. The handful of cockles was small, yet juicy and plump. It's always believed that a good plate of Char Kway Teow is made up of some blood cockles to elevate the plate of delicacy.

Though the smallest portion out of the menu, I'm glad that the amount of Char Kway Teow on the plate was not miserable and can be shared between 2 pax.

The colour of the Kway Teow was even and the smoky flavours had kind of engulfed me, sending signals to my tummy and creating hunger.

The level of the standard remains and No. 18 Zion Road Fried Kway Teow still live up to its reputable name. The Plate of Fried Kway Teow was wet enough and looked glistering with a good amount of oil and pork lard. Ingredients like vegetables, egg, beansprouts, fish cakes, Chinese sausage and cockles were included.

We polished off the entire plate and true enough, it manage to satiate our hunger.

With its reputation, there is no doubt that a snaky queue will be formed. We waited for about 20 minutes but I will like to highlight that they clear the queue pretty fast although there are some mass orders again.

The Kway Teow was perfectly charred in its smokiness aroma. Pork lard pieces and Lup Cheong were part of the plate's ingredients. The plate of Char Kway Teow was not too greasy and was on the moist side.

The Kway Teow was perfectly charred in its smokiness aroma. Pork lard pieces and Lup Cheong were part of the plate's ingredients. The plate of Char Kway Teow was not too greasy and was on the moist side.

I was pleasantly surprised by the freshness of the blood cockles that was served on my plate of Char Kway Teow.

The plate of Char Kway Teow tasted more of an old school taste and style that is well-liked by many. If you love CKT with a sweeter version with savoury notes, this might not be your choice.

With more than 50 years of experience, the friendly uncle at Hai Kee used to be from Margaret Drive Food Centre and many regulars have been eating this since young…😄

Frying this up 1 plate at a time, be prepared to queue at least 30-45 minutes even if there’s just 5-10 customers in line.

👉Char Kway Teow - SGD4.50/5

Smokey yet moist at the same time. For this SGD5 plate, I must say the portion was pretty generous and there was a good number of plump juicy cockles(hum). If lucky, you might dig up a few huge crunchy pork lard!😋

Rating: ⭐️⭐️⭐️⭐️⭐️

📍Hai Kee Teochew Cha Kuay Teow
Telok Blangah Crescent Market & Food Centre
11 Telok Blangah Cres 01-102, S090011
🕘4.30PM-9PM (Closed on Sunday)

Hawker Ho Kian Tat serves what is usually regarded as the best version of char kway teow in Singapore, attracting long queues daily.
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The classic rendition strikes an appealing balance, with the wide flat rice noodles and long cylindrical yellow wheat noodles being moist and slippery, yet carries an even smoky char. The first fry infuses the noodles with garlic, fish sauce, and pork lard.
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The second fry has the ingredients tossed in, along with dark sweet soy sauce. Thick slices of tender fish cake and chewy dried cured pork sausage lend a satisfying bite to texture, complemented by fresh garlic chives, crisp bean sprouts, gooey egg, and plump blood cockles.
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It's nicely smoky sweet savoury salty eggy in flavour. While long, the queue moves quickly. Waiting time averages 15 minutes or so.
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Char Kway Teow
No. 18 Zion Road Fried Kway Teow
@ Zion Riverside Food Centre, 70 Zion Road #01-17
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

Now in the hands of the 4th generation since its founding just after World War II, they've been consistently serving a family-recipe wet savoury sweet version of char kway teow paired with otah(!).
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Tossed with dark sweet soy sauce, gooey egg, and crisp bean sprouts, the kway teow / wide flat rice noodles and cylindrical yellow wheat noodles take on a moist slippery oily texture, with robust savoury sweet salty eggy flavour.
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Garnished with tender fish cake, crisp chye sim / chinese flowering cabbage, juicy blood cockles, and chewy lup cheong / dried cured pork sausage, the glisterning plate is a greasy yet delicious mess.
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Regulars seem to like pairing it with their SGD $1 otah grilled in banana leaf, which lends a spicy sweet kick.
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Char Kway Teow
Lai Heng Fried Kuay Teow & Cooked Food
@ Shunfu Mart, 320 Shunfu Road #02-20
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

This 40-year old heritage stall is now in the hands of the 2nd generation, still serving their signature CKT that's messy, semi-greasy, and unashamedly decadent and delicious.
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The generous large chunks of crunchy pork lard, chewy lup cheong / dried cured pork sausage, and plump blood cockles star here, no fish cake or green vegetables.
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While the bean sprouts were a little soft, the lashings of dark sweet soy sauce give this a pronounced sweet savoury salty flavour. The noodles carry a decent amount of wok hei / breath of the wok, sufficiently tasty.
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Char Kway Teow
Meng Kee Fried Kway Teow
@ Havelock Road Cooked Food Centre, 22A Havelock Road #01-07
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

Named after the iconic 'Lao Fu Zi / Old Master Q' comic character, owner Tan Lee Seng carries on his late-mother's 30-year legacy, frying each plate individually.
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His style tends towards the dry non-greasy rendition, though you can request for it to be more sweet or more savoury, for which they'll adjust the amount of dark sweet soy sauce used.
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Semi-healthier as pork lard is used only on request, and there's a decent portion of crisp bean sprouts and crunchy chye sim / chinese flowering cabbage within, along with wispy egg, tender fish cake, chewy lup cheong / dried cured pork sausage, bouncy blood cockles, and white pepper.
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Serving size is rather filling, with the premium version having prawns.
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Char Kway Teow
Lao Fu Zi Fried Kway Teow
@ Old Airport Road Food Centre, 51 Old Airport Road #01-12
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

Founded by Ng Chang Siang in 1961 and now helmed by son Ng Yeow Kiat, this is one of 2 stalls bearing the name 'Hill Street Fried Kway Teow'; no relation aside from hailing from the same defunct hawker centre - the Ng's stall was on the 1st floor, while their competitor was on the 2nd floor.
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Anthony Bourdain once commented on their rendition, saying "How can anything this ugly be this good!", with queues for their "ugly noodles" stretching up to 30 minutes during peak periods.
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They use a unique 2-stage frying process; with the first stage consisting of frying the wide flat rice noodles and long cyclindrical yellow wheat noodles with pork lard and light soy sauce, to cook it evenly.
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The second stage has the noodles flash fried with lashings of dark sweet soy sauce, crisp bean sprouts, fresh garlic chives, chewy lup cheong / dried cured pork sausage, tender fish cake, wispy egg, and juicy blood cockles.
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Tending towards the dry sweet version, this carries robust sweet savoury salty eggy flavour throughout, with a medium smoky wok hei / breath of the wok layered over. Delicious.
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Char Kway Teow
Hill Street Fried Kway Teow (Bedok)
@ Bedok South Market & Food Centre, 16 Bedok South Road #01-41
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

Founded by Tan Chiang Boo in 1969 and still operated together with his wife, this is one of 2 stalls bearing the name 'Hill Street Fried Kway Teow'; no relation aside from hailing from the same defunct hawker centre - the Tan's stall was on the 2nd floor, while their competitor was on the 1st floor.
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Queues for their rendition stretch up to 30 minutes during peak periods, especially as their opening hours are limited.
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They've struck a balance in frying the wide flat rice noodles and long cyclindrical yellow wheat noodles with pork lard, light soy sauce, and dark sweet soy sauce, evenly cooked and tending towards the wet sweet version.
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Classic ingredients with crisp bean sprouts, crisp garlic chives, chewy lup cheong / dried cured pork sausage, tender fish cake, wispy egg, and juicy blood cockles. The premium version also has added deshelled prawns, fresh and juicy.
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This carries robust savoury salty sweet eggy flavour throughout, with a good smoky wok hei / breath of the wok. Yum.
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Char Kway Teow
Hill Street Fried Kway Teow (Chinatown)
@ Chinatown Complex Food Centre, 335 Smith Street #02-32
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

For over 32 years, this elderly wife-husband team of Mdm Lim Suan Eng and Mr Ong Lim Chong have been delighting customers with 2 dishes; their signature oyster omelette and char kway teow.
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With her vast experience, Mdm Lim handles the frying of the CKT, doneness can be requested (more wet or dry, more or less char), evident of her skill - I opted for the dry savoury version, which carried robust smoky savoury salty sweet flavour.
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Garnished with tender fish cake, crunchy chye sim / chinese flowering cabbage, crisp bean sprouts, wispy egg, chewy lup cheong / dried cured pork sausage, and bouncy blood cockles.
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Their home made chili, which contains fresh red chili, garlic, lime juice, and pork lard(!), offers a bright spicy savoury sour kick, shiok.
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Char Kway Teow
Hougang Oyster Omelette & Fried Kway Teow
@ 435A Hougang Avenue 8
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html