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Finally tried this #michelin Bib Gourmand 𝗳𝗿𝗶𝗲𝗱 𝗸𝘄𝗮𝘆 𝘁𝗲𝗼𝘄 ($4) after previous ventures to Hong Lim saw me leave empty handed. And it actually lived up to expectations.
The texture was moist but not greasy whilst the noodles were smooth and silky, mixing well with the beansprouts, fishcake and the generous helping of eggs.
It was flavourful with an eloquent blend of sweetness, umami, egginess, chili heat and a nice fragrant kick from lard, without the dark sauce's sweetness dominating the palate — a trend at many other places, often to the extent of cloyingness. It was not remotely tedious as they masterfully balanced the flavour profile, which was also beautifully layered over with a smoky aroma.
The plate was also interspersed with decadently crunchy fried pork lard and fresh juicy cockles which bursted with intoxicating brininess, both ingredients that greatly complemented the richness.
[𝘾𝙝𝙞𝙣𝙖𝙩𝙤𝙬𝙣] 𝙊𝙪𝙩𝙧𝙖𝙢 𝙋𝙖𝙧𝙠 𝙁𝙧𝙞𝙚𝙙 𝙆𝙬𝙖𝙮 𝙏𝙚𝙤𝙬 𝙈𝙚𝙚
📍 𝗛𝗼𝗻𝗴 𝗟𝗶𝗺 𝗠𝗮𝗿𝗸𝗲𝘁 𝗮𝗻𝗱 𝗙𝗼𝗼𝗱 𝗖𝗲𝗻𝘁𝗿𝗲, 𝟱𝟯𝟭𝗔 𝗨𝗽𝗽𝗲𝗿 𝗖𝗿𝗼𝘀𝘀 𝗦𝘁, # 𝟬𝟮-𝟭𝟳
⏱️ (Mon-Sat) 6am-3.30pm; 𝒄𝒍𝒐𝒔𝒆𝒅 𝒐𝒏 𝑺𝒖𝒏𝒅𝒂𝒚𝒔

A clanging wok is music to my ears because it means the Char Kway Teow is being cooked with vigour and thoroughness, and more often than not, that translates into a well-fried plate of noodles cloaked in a beguiling smoky fragrance.
“Joo Chiat Place Fried Kway Teow” was recommended to me by @rick_leow. I only realised upon arrival that the stall is located in the same old corner coffeeshop that houses a Teochew Porridge I use to frequent (it kind of slipped off my radar but not due to any specific reason). Anyway, the good news is I think this stall’s CKT is a real gem and absolutely worth a visit.
Every plate (price: $4 or $5) is prepared individually in an unhurried manner. A single serving of rice noodles mixed with a few strands of yellow mee (this combo looks like it’s been pre-fried lightly), is thrown onto a cracked egg and moved around on the extremely hot surface of the wok in a scrape-and-push method till quite dry. The blinding amount of smoke that billows is an indication of the “wok hei” (breath of a wok) permeating the noodles. Besides fish cake and “lap cheong” (preserved Chinese sausages), the hawker also adds the all-important “hum” (cockles). The specimen of “hum” used here is larger than those found at most stalls and are only tossed in towards the end so they remain juicy, and gush with that iron-rich bloody taste when you sink your teeth in.
My preference for local CKT has always been “white” with extra chilli, and I enjoyed the one here a lot. But no worries if you like the “black” style because this hawker does that version too but don’t expect it to be super black and sweet.


This stall in Bedok is touted to be one of the best places for char kway teow ($3.50/4) in Singapore. It constantly attracts long queues and I queued a good 20 minutes for my artery clogging treat.

The mix of kway teow and yellow noodles are fried in two stages before it’s served which gives it a moist and firm texture. What I like is the strong wok hei flavour in every bite, the not too sweet taste and the generous serving of ingredients such as the bean sprouts, Chinese chives, cockles and eggs. Not forgetting the crispy lard bits and lup cheong.

I felt it was satisfying enough and would definitely return if I’m in the vicinity. However, something was lacking in the dish that would otherwise make it an excellent dish. Perhaps it was just a bad day.

Worth the calories 😆
#mengkeefriedkwayteow #burpplesg #burpple #sghawker #sghawkerfood #hawkerfood

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Probably the best in Singapore.

Sufficiently moist, not greasy , a good balance of sweet and savoury . And generous portions - what more can one ask for ?

Unbeknownst to most , the son of the owner of lai Heng is also frying up a good plate of fried kwey Teow at Sembawang Hills Hawker .

I tried it once without knowing the connection and it was really good too !


Ordered 1-1 Jing Long Cai and Egg & Prawn Paste Chicken, Sweet and Sour pork. It would be suitable if you come in a bigger group as it comes in a large portion. Pretty worth it overall.

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*weeps*. Oh wait! I don't have any!! *glee*😏
#8dayseat #burpple #instagood #instafoodsg #singaporeinsiders #tastesocietysg #nomnom #sgfoodbloggers #photooftheday #bloggers #photographers #foodphotography #whati8today #foodphotographers #outramparkcharkwayteow #tripadvisor #sghawkerculture

No heavy duty brunch or lunch or feasting. Simply happy with this plate of wokheish orlulu, not too oily char kway teow (fried noodles). #8dayseat #burpple #instagood #instafoodsg #singaporeinsiders #tastesocietysg #nomnom #photooftheday #photographers #bloggers #foodphotography #foodphotographers #noodleholics #sghawkerculture #topcitybites #sgig #whati8today

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The kway teow had a lovely wok hei, and was so flavourful. The noodles were also “wet” enough, which made it easy to eat.

Read more: https://www.misstamchiak.com/green-sky-fried-kway-teow/