Hill Street Fried Kway Teow (Bedok South Market & Food Centre)

224 Wishlisted
~$5/pax
Located at Bedok New Town and Food Centre, Hill Street Char Kway Teow specializes in Chinese fried rice noodles with sweet black sauce.

16 Bedok South Road
#01-41 Bedok South Market & Food Centre
Singapore 460016

(open in Google Maps)

Saturday:
11:30am - 04:00pm

Sunday:
11:30am - 04:00pm

Monday:
Closed

Tuesday:
11:30am - 04:00pm

Wednesday:
11:30am - 04:00pm

Thursday:
11:30am - 04:00pm

Friday:
11:30am - 04:00pm

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Reviews

From the Burpple community

Founded by Ng Chang Siang in 1961 and now helmed by son Ng Yeow Kiat, this is one of 2 stalls bearing the name 'Hill Street Fried Kway Teow'; no relation aside from hailing from the same defunct hawker centre - the Ng's stall was on the 1st floor, while their competitor was on the 2nd floor.
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Anthony Bourdain once commented on their rendition, saying "How can anything this ugly be this good!", with queues for their "ugly noodles" stretching up to 30 minutes during peak periods.
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They use a unique 2-stage frying process; with the first stage consisting of frying the wide flat rice noodles and long cyclindrical yellow wheat noodles with pork lard and light soy sauce, to cook it evenly.
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The second stage has the noodles flash fried with lashings of dark sweet soy sauce, crisp bean sprouts, fresh garlic chives, chewy lup cheong / dried cured pork sausage, tender fish cake, wispy egg, and juicy blood cockles.
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Tending towards the dry sweet version, this carries robust sweet savoury salty eggy flavour throughout, with a medium smoky wok hei / breath of the wok layered over. Delicious.
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Char Kway Teow
Hill Street Fried Kway Teow (Bedok)
@ Bedok South Market & Food Centre, 16 Bedok South Road #01-41
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

1 Like

This $4 packet of char kway teow goodness is undoubtedly the best!!! Queued up 35 minutes for this but so worth it!!! Ordered mine with no cockles.

Feature Hill Street Char Kway Teow.
The char kway teow was tasty, not wet, not too sweet, served with cockles, bean sprouts and cripsy pork lard.
I realised that portion is getting smaller, is it only me or is correct? I need bigger portion ๐Ÿ˜†
๐Ÿ’ฐ$4.
๐Ÿ“Hill Street Fried Kway Teow.
Block 16, Bedok South Rd.

Came down on a Saturday afternoon (around 1PM) and queued for around 30 minutes just to get a taste for this Michelin Plate CKT.
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Priced at $4, the portion wasnโ€™t that great but there was quite a substantial amount of โ€œhumโ€. Donโ€™t get me wrong, itโ€™s a really well-executed plate of CKT but just not special or mind-blowingly good. The only thing that stood out for me was their crispy pork lard.
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I will probably not have this again anytime soon since its really out of the way for me๐Ÿ™ƒ.

๐Ÿ“ 16 Bedok South Rd, Bedok South Market & Food Centre, stall 01-41, Singapore 460016โ €
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Most local foodies would be familiar with this stall and would agree that this is definitely one of the top 10 Best Char Kway Teow in SG ๐Ÿ‡ธ๐Ÿ‡ฌ. They are also listed in Singapore Michelin Guide too! Be prepared to join the q and wait for at least 20mins during lunch hours. โ €
โ €
We are in love and hooked with its strong wok hei flavours in every bite we take! The black sauce they used were so tasty, not too sweet taste for our liking. A sinful yet goodness pack of char kway teow fried fragrantly with generous servings of Chinese sausage, beansprouts, cockles, eggs and also our fav crispy pork lard! Indeed, itโ€™s so heavenly good and satisfying! โ €

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 itโ€™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 Iโ€™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.

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