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If you know me, I have high standards for ckt. This was good enough for me on any random occasion.

I was first recommended this hidden gem a few years ago and it was fantastic. Finally back and it's still very good. Both the crispy and the sticky were first-class. Oysters larger than most places. This is the $6 and it's generous.

Once in awhile, it’s nice to give yourself an artery clogging treat of char kway teow. Where’s your favourite char kway teow?

You can’t miss No. 18 Zion Road Char Kway Teow (01-17) if you enter the hawker centre from the main road as there’s usually a long queue.
Three sizes are available: $4/6/8. If you’re having it by yourself, the $4 portion (pictured) is sufficient as the portion is rather generous.

What’s nice about this char kway teow is that it retained its flavour when I had it as a takeaway. I was greeted by a good wok hei flavour (although I’ve read that it can be rather inconsistent) and it’s not too sweet and salty and oily. On the wet to dry scale, it deviates more to the dry side which is what I prefer for char kway teow.

You’ll get a good mix of ingredients including cockles (hum), fish cake, lup cheong (Chinese sausage), eggs, beansprouts and Chinese chives (ku chai). I’d appreciate it if there was a little more lard bits as I enjoy eating those little artery clogging bits.

I am the biggest fan of the dark, wet gooey mess of lardy goodness known as char kway Teow served by the good folks from Outram Park CKT.

However, we have recently discovered a new competitor to Outram Park's throne. Like Outram Park, Lai Heng at Shunfu Mart serves the more "wet" version of CKT. Lai Heng's version is much sweeter and has less wokhei but it beats Outram Park handsdown in terms of value for money. For $3, you get a huge plate of CKT with generous portions of lup cheog and hum. They are also famous for their $1 mackeral otah which is also fresh and good.

I think that Outram Park is still the best in town for me. But Lai Heng runs them close especially since a $3 plate of Lai Heng's CKT is nearly twice the portion of Outram Park's $4 plate and comes with loads more ingredients. That combined with its proximity to home makes it a winner for my dad and @jooeunchung!

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One of the few places that have decent fried kuay teow at such a good price. Wok hei was faint but the serving of fish cake and lup cheong were generous.

I didn’t know there was another hill street fried kway teow in Chinatown. Unlike the one at Bedok, this one was a bit low profile. I was attracted by the fragrant of the fried kway teow from a few hundred meters away. It’s not the best one I had but it had a gd amount of wok hei and old school taste. A pretty decent plate that’s worth the calories.

There is absolutely no way that I will be squatting in the CBD and not having my all-time favorite plate of CKT.

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Very famous char kway teow at Hong Lim food centre. The queue for this char kway teow is usually so long it snakes around the stall. Very well reviewed as well.

On the dish itself, it was overall a very credible and delicious plate of char kway teow. Taste wise it had a slight tang to it similar to the tamarind taste in penang char kway teow. Very nice and moist and smelled fragrant too. Could have done with a bit more wok hey but they were going for a wetter version which was fine too. Would recommend!

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.
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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.
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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.
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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.
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[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

@jooeunchung and I were at Tanjong Pagar Plaza market on a weekend to check out a mee siam stall recommended by @instakenchou. The mee siam was sold out early and there wasn't many other options so we decided to try out Peter Fried Kway Teow Mee (or strangely, Katong Fried Kway Teow Mee in Chinese 🤔). Peter sells two styles of CKT - Penang or Teochew style - lup cheong or seafood is available as an add-on. I am not sure whats the difference between the two and ordered a small plate of his Teochew-style CKT.

His CKT hits you immediately with sweet and savoury notes. I couldn't figure out what makes his version so different but @jooeunchung solved the mystery when she said it tastes like "the brown stuff on top of chwee kueh". Yes, that's right. Peter confirmed that he uses sweet chye poh to make his CKT. This gives it the sweet and salty flavour which is really unique and strangely delicious.

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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.

4 Likes

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.