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

1st dish at our 2nd stop on Amanda's #TastyTastemakerTour-- ever had Char Kuay Teow with Otah? Neither have I. Not big on the Otah but oh, the CKT. The daaaaamn CKT. So moist that you can't even pick it up in big amounts using your chopsticks. Lots of ingredients - we shared a plate between 6 of us & NOBODY ELSE eats hum (cockles) except me. Imagine my delight!

If I can get over my fear of oily food, I'd probably order this again. 😂

The char kway teow from Lai Heng leans towards the “wetter” version and they certainly didn’t scrimp on the ingredients with the usual suspects of blood cockles, Chinese sausage and fishcake all in this plate. What’s special about this place is that they also sell otah ($1) besides char kway teow and interestingly most people order a piece to eat with their fried noodles.

I am slightly bias towards the drier version that has a more distinct wok hei, but that’s just my personal preference and I am sure this version will have its fair share of supporters.
Lai Heng Fried Kuay Teow
Address: 320, Shunfu Road, Shunfu Mart Food Centre, Unit 02-20, Singapore 570320

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The Fried Kuay Teow (S$2.50/S$3.00) served by Lai Heng Fried Kuay Teow was slightly different from most Fried Kuay Teows that I have eaten in my life. This one over here is less dry than many others, but what is wonderful about it is that it captures that “wok hei” in the cooking process, but at the same time presents what people like about this local favourite: a mix of sweet and savoury notes.

Shunfu Mart has lots of good stuff, and this one here should be on this list too.


Watching plate after plate going by convinced us to try this moist CKT. Ohhh boy, did this hit the right spot! My favourite kind – this wet, slick mess was packed with cockles and lup cheong, and it only cost $2.50?!? Only qualm is that I ain't a yellow noodle fan and there was quite of lot of that on this plate. 😂 Add on one of their fat otahs ($1) for a nice spicy kick!

One of my favorite Char Kway Teow. Loved the distinctive flavor of wok hei. The generous amount of crunchy pork lard and bean sprouts added a heavenly flavor to the whole plate.

Char kway teow with chye sim and ikan billis as toppings.

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Having worked in various cafes and commercial kitchens, female hawker Gwen Teng gave that all up to be the successor of her father's popular char kway teow stall, which he has run for over 30 years. He's certainly left large shoes to fill, but the verdict so far is that her cooking is of the same high standards as her father's! Tastemaker Xing Wei Chua likes that the Char Kway Teow (from $3) here uses only flat rice noodles (no yellow noodles added), and that the taste is not overwhelmed by copious amounts of sauce. He finds the version here lighter, absorbing the flavours of fresh seafood like cockles and huge prawns, and it has a lovely wok hei to round up the flavours. On top of that, it comes generously loaded with bean sprouts, eggs, fish cake, lup cheong, chives and pork lard.
Avg Price: $5 per person
Photo by Burpple Tastemaker Xing Wei Chua

A place where many have come and conquered the stalls with their legendary & signature dishes. And this stall happens to be managed by a close and dear friend of mine! Having help her father out for a period of time, she's now running the show. I've tasted both her fathers and her cooking. And they both have the exact taste as to my memory. For sure if you're ever around do head down and support her! 😬
It's been a while since I've posted anything due to some personal issues. I recently had an operation done and had been refrained from walking at all till today. And the first order was to definitely to have some comfort food and to enjoy myself. So I'll be slightly more active as time comes by and i do hope you'll support this ig page of mine. 🤙🏻🍻

An appetising dish of fried rice noodles and various ingredients slicked in a thick and sweet dark sauce, Char Kway Teow is a hawker centre favourite and a must-try on any food lover's itinerary. Cap your visit to Chinatown with a meal at this stall in Hong Lim Market & Food Centre, revered for its rendition of Char Kway Teow ($3). Expect a mix of flat rice noodles and yellow noodles, tossed in the above-mentioned sauce, eggs, bean sprouts, cockles and lard (trust us, it's worth the cholesterol), and fried over an open flame till smoky (what locals term 'wok hei'). The key to a good plate of char kway teow lies in the cooking technique and an expert management of heat, which the cook here has nailed down pat. The result here is a faultless plate of slippery, saucy and eggy deliciousness.
Avg Price: $3 per person
Photo by Burppler Jayson Yeo