A plate of Penang Char Kway Teow with lots of wok heat. It came with a few slices of fish cakes, Chinese sausages, two shrimps and egg.
At first whiff, the wok heat was unmistakable. Some charred bits of noodles and fish cakes could also be found. But I find the overall dish to be rather bland and could do with a little more seasoning. Also it was not fried with lard oil so maybe another reason for blandness.
Por tip- Don’t order with extra cockles. Theirs tend to be so tiny, such that an additional order of cockle only means more small cockles that tend to be over cooked.
Wanted to get a small plate at $4.50 but I saw the serving is so small, decided to up one size ($6.50) but kinda too much for me. Haha. I find that it’s quite plain, lack of wok hei, wish that it could be more flavourful.
Location: 133 Penang Authentic, Bukit Timah Market & Food Centre, 51 Upper Bukit Timah Rd, #02-193, Singapore 588215
Was eating chicken rice seated next to this stall, the aroma was too good, saw a few people ordering here as well.
Since got some more stomach space, decided to give it a try. No regrets
A good plate of CKT. Seafood fresh. One the the best penang style ckt I had. Thus 1 really can eat.
Cheap also, cheaper than eating at those penang restaurants for sure. Somemore taste better.
Was slightly disappointed after joining the long queue here as this was a pretty average bowl of prawn mee ($3.50/5). Don’t get me wrong - the broth was still flavourful with generous servings of lean pork, prawns, fishcake and half a boiled egg at this price point! But felt that the broth was slightly lacklustre, and definitely prefer the one at Malaysia Boleh much more 😥😥
The couple who owns and runs this stall are true blue Penangites, so you can be sure their food lives up the name of “Penang authentic”.
They take great pride in ensuring accuracy in the taste and go the extra mile of making their own chilli to deliver on that front. I also find it impressive that their pork lard is prepared fresh daily so there is no stale smell when it’s used for frying. I like to get the $6 medium portion and add on cockles for $1.50. Makes the long journey here more worth it 😄
If you like Penang style Hokkien Prawn Mee, you can give theirs a try too. It is available in soup or dry versions.
4 dollar without cockles .
My favorite type of kwetiao. No sweet sauce and spicy
Best char kway teow in singapore! 🤩 Would travel here just for this every time! Not too oily and wok hei taste is super good!
I love Char Kway Teow the most and I would come back for more- there's a special fragrant to it as they use charcoal to fry it. Cockles and prawns were fresh and not too overcooked.
Warning: Unhealthy Content.
Pork lard oil, LOTS of it, is used to fry this plate of "wok hei"-perfumed Penang Char Koay Teow. Seriously, how can other cooking oils even begin to compare?! Like duh 🙄
I HAD to lick the bowl dry because the intense broth with a dollop of the spicy chilli paste stirred in, was just too good to waste. The prawns were also seared, sealing in the sweetness - so clever, right? 😄 Another huge reason why I relish the Penang Prawn Noodles at this stall in Bukit Timah Hawker Centre (which is owned and operated by a couple from Penang) is because they serve properly prepared fried pork lard. Those little golden nuggets stayed remarkably crunchy all the way to the very end. Damn shiok 😋
There is always a queue for their food! Decent and quite close to the real deal. The stall is a good alternative for those who like Penang food. Pretty good wok hei to the noodles, and the flat Long Kway Teow used are quite springy in a sense. Kinda no frills, so don't expect great portion of ingredients. Just a wholesome good stir-fry of noodles, bean sprouts, slices of fish cakes, eggs and a couple prawns.
