Top 10 Places for Char Kway Teow

Top 10 places for Char Kway Teow

Latest Reviews for Char Kway Teow

Latest Reviews of food and restaurants for Char Kway Teow

The Double-Up Chicken with the Garlic Black Pepper Sauce and a side of fries. The double up option gives you two huge slabs of chicken(either fried or grilled).

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Expect charred kway teow noodles coated in a dark sauce and fiery chili, that’s completed with bean sprouts and beaten egg. 

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My mum would bring me there, and I would remember the smoky coffee shop and that awesome delicious plate of Char Kway Teow all dark, flavourful and with crispy lard.
This stall is finally given due recognition, recently received the Michelin Bib Gourmand.

On another note, there are many who criticise that this isn’t the best stall around, standard has dropped, etc etc etc.
I just wanna say, Uncle has fried the same Char Kway Teow day in day out, slogging early mornings and the heat to deliver us delicious food. It is a dying trade and skill, and let’s just be happy for them that their work and passion did not go unrecognised. Finally. #DFDMichelin #DFDHawker

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Saying to myself.... this is going to be quick. Wrong!! Forgetting some have ordered takeaways but were sitting nearby waiting and watching like hawks. When my turn came, I was number 7, an half hour had passed.
The char kway teow is now managed by the next generation. The noodles were moist with a glistening effect. It tasted good but there was not enough of the breath of the wok. There were lots of beansprouts and very little kwayteow. ◽◾
As I happily slurp, the queue had grown much longer. I can see hungry faces, impatient faces and eager faces. But little do they know, the char kway teow uncle fries plate by plate by plate. Recipe that was passed down. It is same but yet different.
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This is the famous char kway teow at Hong Lim with a long queue, even at 11am when I visited.
The flavour of the dark sauce was strangely addictive, and the consistency of this was moist, wet, and creamy and was really eggy. I think it's the combination of dark soy sauce, fish sauce and the eggs that got me hooked onto the flavour here.
It's the favourite char kway teow of many, though I prefer the dry ones with strong wok hei, much like the ones in Penang.
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I can never get tired of this. Queued 30 mins from 5.30pm to get this tabao for my dinner. Yes it was slightly softened after sitting in its packet for a while but the wok hei was strong. Loved the pork lard but felt that the amt has reduced. I really wanted more. Still the best in my heart.

Didn't have any impressionable experience with this kway teow previously as it has been a long standing stall holder in the food center for years. Decided to give it another try after its recent attainment of Michelin Award. Regrettably, it's still as underwhelming as I could recall, with the lack of adequate dark black sauce and wok hey aroma:( The price tag of $8 for three normal sized prawns and few sotong rings was not very justifiable as well.

Love the freshness of the cockles and the not so dry noodle!! Just shortlisted in Michelin’s Bid Gourmand for this year... better eat it before the queue gets longer!!!

Perhaps the longest queue in the entire hawker centre. Its unforgivingly large portion of pork lard is the signature of this plate of noodles. It deserves a try for anyone who works near the area, you will only regret not ordering a bigger plate.

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Another ckt with long queue. For such a simple dish, that says a lot. I found it quite good.

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