Flat rice noodles stir-fried with garlic, dark soy sauce, lard, bean sprouts, kale leaves, fishcake, fresh cockles, prawns, eggs and lup cheong (Chinese sausage): as prosaic as it sounds, char kway teow inspires heartfelt devotion in Singaporean bodies. This is one of the hardest hawker dishes to cook perfectly, which is perhaps why it causes the strongest, deepest cravings! The finest renditions taste a little sweet from the seafood and sausage, a little savoury from the soy sauce, and a little smoky, because of the blistering heat of the wok. Watch the hawker as he fries everything up — if he works with utmost concentration, cooking only a small portion at a time no matter how long the queue is, you know you’re onto a winner!
- Hai Kee Teochew Char Kway Teow
Queues are long at peak times because the ever-smiling uncle only fries a few portions at a time for - maximum quality control - but trust us, the wait is worth it. Wok-fragrant kway teow andsmall, sweet cockles.
#01-550 Commonwealth Avenue Cooked Food Centre, Block 40A Commonwealth Avenue
- Outram Park Fried Kway Teow
This char kway teow comprises bits of deep-fried lard, so crispy that they just melt into nothingness in the mouth. Each plate is freshly fried, so the bean sprouts stay crisp. The cockles are also not overcooked.
#02-18 Hong Lim Market & Food Centre, Block 53A Upper Cross Street
- Fried Kway Teow
Classically fried, traditionally tasty. This stall is very famous and draws many regular customers.
Stall 17, Zion Road Food Centre
Singapore Tourism Board