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6 Tanjong Pagar Plaza
#02-05 Tanjong Pagar Plaza Market & Food Centre
Singapore 081006

(open in Google Maps)

Tuesday:
11:00am - 07:30pm

Wednesday:
11:00am - 07:30pm

Thursday:
11:00am - 07:30pm

Friday:
11:00am - 07:30pm

Saturday:
11:00am - 04:30pm

Sunday:
Closed

Monday:
11:00am - 07:30pm

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Reviews

From the Burpple community

A yummy plate of Penang Style Char Kway Teow (White). So sinfully delicious with bits and pieces of pork lard nicely hidden within the noodles. Not too little and not too much, just the way I like it. Only shortfall is that they are using crystal prawns. Had a little chat with the owner and he said that the price of fresh prawns have doubled over the years and also due to the lack of manpower to peel fresh prawns, he had to find substitution in order to keep the price affordable for the old folks in the area. Nevertheless, despite the not so ideal prawn being used, this plate is worth the cholesterol and a trip again!

1 Like

This is in-kway-dibly good πŸ’― Really enjoyed the plate of Char Kway Teow here @ Peter’s Char Kway Teow, which isn’t too dry and is slightly laced with wok hei. The pork lard mixed in also strongly permeates the dish, further enhancing its flavours when it’s already scattered with an abundance of lap cheong.

1 Like

Traditional black fried kway teow.

Read more: http://www.misstamchiak.com/char-kway-teow/

3 Likes

@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 πŸ€”). 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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the Penang style(white version)Katong (Peter) Fried Kway Teow Mee!
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Katong (Peter) CKT $4. 'humless' β€οΈπŸ˜˜πŸ‘πŸ˜‹ #CKT #charkwayteow #burpple

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