Best Of Singapore Hawkers & Casual Dining: Char Kway Teow

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Best Of Singapore Hawkers & Casual Dining: Char Kway Teow

Char Kway Teow
Char Kway Teow



Nothing was sponsored, we visited as regular paying customers. Photos in this post were taken between 2000 and 2022 (across 22 years!), as such, the quality of photos varies drastically due to advances in camera technology. Mobile smartphones were in their infancy and had yet to become widespread.


Also Known As:
Char Kway Teow, Char Kuey Teow, Char Kway Tiao, Chao Guo Tiao, Kuetiau Goreng, CKT, Fried Kway Teow Mee


Average Price Per Serving:
SGD $3 - $7








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Description:
The Char Kway Teow is a Singaporean Chinese dish that consists of stir-fried noodles with soy sauce, seafood, and other ingredients. It's typically regarded as unhealthy due to copious use of pork lard. Also known as Char Kuey Teow, Char Kway Tiao, Chao Guo Tiao, Kuetiau Goreng, CKT, or Fried Kway Teow Mee, the Char Kway Teow dish is usually priced around SGD $3 to $7 per serving. It's a beloved dish commonly eaten during lunch, dinner, tea, or supper.

A dish of Char Kway Teow features a mix of kway teow / wide flat rice noodles and long cylindrical yellow wheat noodles, stir-fried quickly over high heat with light soy sauce, dark sweet soy sauce, garlic, pork lard, and chili paste. Garnishes include crisp garlic chives, crunchy bean sprouts, chewy lup cheong / dried cured Chinese pork sausage, tender fish cake slices, wispy egg, and juicy hum / blood cockles. Other ingredients may also be added depending on the stall, the most common include fresh deshelled prawns, chye sim / choy sum / Chinese flowering cabbage, fried ikan bilis / anchovies, squid, lime juice, or sambal belacan chili.

The key to a good plate of Char Kway Teow is the wok hei / breath of the wok, which is the smoky aroma imparted to the dish through the chef's mastery of the flame and skilful wok control. Fragrant with smoky aroma, the greasy messy plate of Char Kway Teow rarely looks photogenic, but carries robust savoury sweet salty flavour that is hearty and comforting. There are also Muslim versions of this dish that eschew pork lard and lup cheong / dried cured Chinese pork sausage, substituting vegetable oil instead.

Although Char Kway Teow is most closely associated with Chinese Teochew cuisine, it has truly become a unique Southeast Asian dish. Originally created as a simple and affordable meal for labourers and fisherman due to its energy rich ingredients, preparation of Char Kway Teow is easy to replicate but difficult to master, requiring good skill on the part of the chef. Increasingly, this is resulting in a dearth of what some would consider as excellent renditions of the dish.


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1. 91 Fried Kway Teow Mee
@ Golden Mile Food Centre, 505 Beach Road #01-91
Opening Hours: Tue - Sun 9am – 2pm, Closed Mon

Taken in 2021


Taken in 2021


Char Kway Teow (SGD $4.20) @ 91 Fried Kway Teow Mee.

Named after their stall's number, they serve a unique healthy rendition of this dish, with no pork (no lup cheong / dried cured pork sausage), no lard, and a generous topping of vegetables.

The kway teow / wide flat rice noodles and long cylindrical yellow wheat noodles is fried with vegetable oil, less dark soy sauce, crisp bean sprouts, wispy eggs, and thoroughly cooked chewy blood cockles, in a special secret broth that takes 10 hours to prepare.

The blanched crisp chye sim / Chinese flowering cabbage, and crunchy ikan bilis / anchovies is then added on top. Each bite carries a mild vegetal sweet savoury salty eggy flavour.

Being less greasy and oily, with a mild smoky aroma, this comes across as balanced and semi-wholesome.





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2. Amoy Street Fried Kway Teow
@ Amoy Street Food Centre, 7 Maxwell Road #01-01
Opening Hours: Mon - Sat 9:30am – 2:30pm, Closed Sun

Taken in 2009


Taken in 2021


Taken in 2021


Char Kway Teow (SGD $3) @ Amoy Street Fried Kway Teow.

This stall originated from Boon Tat Street in the 1960s, and has gained a loyal fanbase over the years.

Each plate is generously garnished with crisp bean sprouts, bouncy small blood cockles, tender fish cake, wispy egg, and chewy lup cheong / dried cured pork sausage, tossed with kway teow / wide flat rice noodles and long cylindrical yellow wheat noodles.

With smoky savoury sweet salty flavour, contrasted by a drizzle of lime juice with tangy sour zesty notes. Uncle fries in small batches each time, maintaining a consistent quality.





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3. Apollo Fresh Cockle Fried Kway Teow
@ 84 Marine Parade Central Market And Food Centre, 84 Marine Parade Central #01-174
Opening Hours: Sat - Mon, Wed, Thu 9am – 1:30pm, Closed Tue, Fri

Taken in 2007


Taken in 2021


Taken in 2021


Taken in 2021


Char Kway Teow (SGD $4) @ Apollo Fresh Cockle Fried Kway Teow.

For over 40 years, this stall has been delighting Singaporeans with their gravy-heavy, wet rendition infused with garlic and wok hei / breath of the wok.

I love the slippery slick noodles coated in egg, pork lard, and dark sweet soy sauce, with its fragrant savoury salty sweet eggy spice flavours. The way they cook this results in a pronounced sweetness.

The generous garnish of crisp bean sprouts, bouncy blood cockles, tender fish cake, and chewy lup cheong / dried cured pork sausage, complete this delightful dish.





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4. Armenian Street Char Kway Teow
@ 303 Anchorvale Link #01-01
Opening Hours: Fri - Wed 11:30am – 3pm, 4pm – 7pm, Closed Thu

Taken in 2021


Taken in 2021


Char Kway Teow (SGD $3) @ Armenian Street Char Kway Teow.

Founded in 1949 by Tan Chong Chia as a humble pushcart, the stall moved several times over the years, and is now helmed by eldest son Tan Soo Kiat.

They're known for the classic, traditional old-school style. Generous use of fresh crunchy pork lard, wispy egg, crisp bean sprouts, chewy lup cheong / dried cured pork sausage, bouncy mini blood cockles, tender fish cake, all stir-fried with vigor.

Together with the kway teow / wide flat rice noodles and long cylindrical yellow wheat noodles, this slightly wet version has lovely smoky savoury sweet salty eggy flavour. Topped with a fresh garlic chive. Good wok hei / breath of the wok from the quick tossing.





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5. Chomp Chomp Fried Kway Teow Mee
@ Chomp Chomp Food Centre, 20 Kensington Park Road #01-35
Opening Hours: Daily 4pm – 12:30am

Taken in 2021


Taken in 2021


Char Kway Teow (SGD $4) @ Chomp Chomp Fried Kway Teow Mee.

Smoky with a bold aroma of wok hei / breath of the wok, their rendition falls on the spectrum towards the dry sweet side.

Less eggy than elsewhere but still sufficient, with the eggs carrying a smoky sweet note and a light crisp texture. The other ingredient that stands out is the generous garnish of crisp bean sprouts.

The noodles are the star, slippery with a soft chew, sweet salty savoury and smoky unctuous with enticing flavour.





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6. Chop Joo Hiong Carrot Cake Fried Kway Teow
@ Chop Joo Hiong Eating House, 237 Serangoon Avenue 3 #01-130
Opening Hours: Tue - Sun 6:30am – 5pm, Closed Mon

Taken in 2014


Taken in 2021


Taken in 2021


Char Kway Teow (SGD $4) @ Chop Joo Hiong Carrot Cake Fried Kway Teow.

While more well known for their chye tow kueh, they also serve a pretty decent rendition of char kway teow.

The chunks of chewy lup cheong / dried cured pork sausage with meaty savoury salty flavour, and the tender fish cake with sweet savoury flavour, stand out here.

They use more egg, resulting in a wet wispy sweet savoury goodness that is rather pleasing, complementing the light smoky wok hei / breath of the wok aroma of the noodles.

The drizzle of lime juice, with its tangy zesty sour notes, lends a nice contrast to round out the dish.





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7. Day Night Fried Kway Teow 日夜炒粿条
@ Bukit Merah Central Food Centre, 163 Bukit Merah Central #02-41
Opening Hours: Fri - Wed 10am – 8pm, Closed Thu

Taken in 2021


Taken in 2021


Char Kway Teow (SGD $3.50) @ Day Night Fried Kway Teow 日夜炒粿条.

The immediate visual difference is their use of the narrow flat rice noodles, like a pad thai dish, but also making it slightly less greasy.

Darker than elsewhere with a more generous drizzle of dark sweet soy sauce, which together with the wispy egg, gives this a more pronounced sweet savoury salty smoky eggy flavour.

Another difference is the garnish of pork lard sprinkled around, rather than fried together. This gives their rendition a unique crunchy contrast to texture, yum.





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8. Dong Ji Fried Kway Teow
@ Old Airport Road Food Centre, 51 Old Airport Road #01-138
Opening Hours: Mon - Wed, Fri - Sat 11am – 2pm, 6pm – 8pm, Closed Sun, Thu

Taken in 2011


Taken in 2021


Taken in 2021


Char Kway Teow (SGD $5) @ Dong Ji Fried Kway Teow.

Uncle Teng has been serving for well over 40 years, frying each order one at a time.

Known for being generous with ingredients, their version is also a little more premium than elsewhere, with crisp garlic chives, bouncy squid rings, and juicy deshelled prawns within.

Also doesn't skimp on the wispy egg, crisp bean sprouts, chewy lup cheong / dried cured pork sausage, tender fish cake, and plump blood cockles.

The noodles carry decent wok hei / breath of the wok, and the dish is less greasy too. Bold smoky sweet savoury salty flavours here. Nice.





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9. Guan Kee Fried Kuay Teow
@ 20 Ghim Moh Road Market & Food Centre, 20 Ghim Moh Road #01-19
Opening Hours: Tue, Wed, Sat 7:30am – 2pm, Closed Sun, Mon, Thu, Fri

Taken in 2010


Taken in 2021


Taken in 2021


Taken in 2021


Char Kway Teow (SGD $4) @ Guan Kee Fried Kuay Teow.

Since 1969, this legendary stall has been renowned for their classic rendition of char kway teow, drawing queues of up to 40 minutes long during their limited opening hours.

Each plate is individually fried, the wide flat rice noodles and long cylindrical yellow wheat noodles tossed with crisp bean sprouts, wispy egg, crunchy chye sim / chinese flowering cabbage, chewy lup cheong / dried cured pork sausage, tender fish cake, and juicy blood cockles.

Balanced lashings of dark sweet soy sauce lend a sweet salty note to the smoky savoury sweet flavours within, while the chili lends a sharp spicy kick. Yum.





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10. Hai Kee Teochew Cha Kuay Teow
@ Telok Blangah Crescent Block 11 Market And Food Centre, 11 Telok Blangah Crescent #01-102
Opening Hours: Mon - Sat 4:30pm – 9pm, Closed Sun

Taken in 2012


Taken in 2022


Taken in 2022


Char Kway Teow (SGD $4) @ Hai Kee Teochew Cha Kuay Teow.

In the relatively quiet evenings, this stall attracts long queues of 45 minutes or more, all patiently waiting for hawker master Loh Kwee Leng as he masterfully fries each order, one at a time, 4 minutes per plate, as he's done since 1967.

Expertly controlling the fire and evenly searing the kway teow / wide flat rice noodles and long cylindrical yellow wheat noodles, garnished simply with fresh plump blood cockles, crisp bean sprouts, crunchy pork lard, and gooey beaten egg.

No fish cake or lup cheong / dried cured pork sausage here, yet the wet messy plate of oily decadent goodness carries comforting and robust smoky savoury sweet salty eggy flavours.

Typically regarded among the best traditional renditions in Singapore.





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11. Hill Street Fried Kway Teow (Bedok)
@ Bedok South Market & Food Centre, 16 Bedok South Road #01-41
Opening Hours: Tue - Sat 10:30am – 4:45pm, Closed Sun, Mon

Taken in 2010


Taken in 2021


Taken in 2021


Taken in 2021


Char Kway Teow (SGD $4) @ Hill Street Fried Kway Teow (Bedok).

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.

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.

They use a unique 2-stage frying process; with the first stage consisting of frying the wide flat rice noodles and long cylindrical yellow wheat noodles with pork lard and light soy sauce, to cook it evenly.

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.

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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12. Hill Street Fried Kway Teow (Chinatown)
@ Chinatown Complex Food Centre, 335 Smith Street #02-32
Opening Hours: Tue, Thu 11am – 6:30pm, Sat 10am – 5pm, Closed Sun, Mon, Wed, Fri

Taken in 2019


Taken in 2019


Taken in 2021


Taken in 2021


Taken in 2021


Char Kway Teow (SGD $5) @ Hill Street Fried Kway Teow (Chinatown).

Founded by Tan Chiang Boo in 1969 and still operated together with his wife, 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 Tan's stall was on the 2nd floor, while their competitor was on the 1st floor.

Queues for their rendition stretch up to 30 minutes during peak periods, especially as their opening hours are limited.

They've struck a balance in frying the wide flat rice noodles and long cylindrical yellow wheat noodles with pork lard, light soy sauce, and dark sweet soy sauce, evenly cooked and tending towards the wet sweet version.

Classic ingredients with crisp bean sprouts, crisp garlic chives, chewy lup cheong / dried cured pork sausage, tender fish cake, wispy egg, and juicy blood cockles. The premium version also has added deshelled prawns, fresh and juicy.

This carries robust savoury salty sweet eggy flavour throughout, with a good smoky wok hei / breath of the wok. Yum.





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13. Hougang Oyster Omelette & Fried Kway Teow
@ 435A Hougang Avenue 8
Opening Hours: Wed - Sun 11am – 7pm, Closed Mon - Tue

Taken in 2022


Taken in 2022


Char Kway Teow (SGD $4) @ Hougang Oyster Omelette & Fried Kway Teow.

For over 32 years, this elderly wife-husband team of Mdm Lim Suan Eng and Mr Ong Lim Chong have been delighting customers with 2 dishes; their signature oyster omelette and char kway teow.

With her vast experience, Mdm Lim handles the frying of the CKT, doneness can be requested (more wet or dry, more or less char), evident of her skill - I opted for the dry savoury version, which carried robust smoky savoury salty sweet flavour.

Garnished with tender fish cake, crunchy chye sim / Chinese flowering cabbage, crisp bean sprouts, wispy egg, chewy lup cheong / dried cured pork sausage, and bouncy blood cockles.

Their home-made chili, which contains fresh red chili, garlic, lime juice, and pork lard(!), offers a bright spicy savoury sour kick, shiok.





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14. Katong (Peter) Fried Kway Teow Mee / Tanjong Pagar Fried Kway Teow
@ Tanjong Pagar Plaza Market & Food Centre, 6 Tanjong Pagar Plaza #02-05
Opening Hours: Tue - Fri 8am – 2:45pm, Closed Sat - Mon

Taken in 2021


Taken in 2021


Char Kway Teow (SGD $3.50) @ Tanjong Pagar Fried Kway Teow.

Formerly known as Katong (Peter) Fried Kway Teow Mee when it was operated by Peter Lim, this stall has been quietly serving for over 40 years (since 1980), and has its share of fans (and detractors).

It's said that their noodles are boiled in superior old hen stock rather than water, though I fail to taste how it translated into a more flavourful dish.

Tending towards the dry savoury version, and notably served with lime, this carries decent savoury salty sweet flavour, with just a mild smoky aroma.

Besides the default Chinese Teochew style, they offer a Malaysian Penang style (which is the most popular), and a premium version with added prawns.





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15. Lai Heng Fried Kuay Teow & Cooked Food
@ Shunfu Mart, 320 Shunfu Road #02-20
Opening Hours: Tue - Sun 11am – 8pm, Closed Mon

Taken in 2011


Taken in 2021


Taken in 2021


Char Kway Teow (SGD $3) @ Lai Heng Fried Kuay Teow & Cooked Food.

Now in the hands of the 4th generation since its founding just after World War II, they've been consistently serving a family-recipe wet savoury sweet version of char kway teow paired with otah(!).

Tossed with dark sweet soy sauce, gooey egg, and crisp bean sprouts, the kway teow / wide flat rice noodles and cylindrical yellow wheat noodles take on a moist slippery oily texture, with robust savoury sweet salty eggy flavour.

Garnished with tender fish cake, crisp chye sim / Chinese flowering cabbage, juicy blood cockles, and chewy lup cheong / dried cured pork sausage, the glistening plate is a greasy yet delicious mess.

Regulars seem to like pairing it with their SGD $1 otah grilled in banana leaf, which lends a spicy sweet kick.





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16. Lao Fu Zi Fried Kway Teow
@ Old Airport Road Food Centre, 51 Old Airport Road #01-12
Opening Hours: Daily 11:45am – 10pm

Taken in 2010


Taken in 2022


Taken in 2022


Char Kway Teow (SGD $5) @ Lao Fu Zi Fried Kway Teow.

Named after the iconic 'Lao Fu Zi / Old Master Q' comic character, owner Tan Lee Seng carries on his late-mother's 30-year legacy, frying each plate individually.

His style tends towards the dry non-greasy rendition, though you can request for it to be more sweet or more savoury, for which they'll adjust the amount of dark sweet soy sauce used.

Semi-healthier as pork lard is used only on request, and there's a decent portion of crisp bean sprouts and crunchy chye sim / Chinese flowering cabbage within, along with wispy egg, tender fish cake, chewy lup cheong / dried cured pork sausage, bouncy blood cockles, and white pepper.

Serving size is rather filling, with the premium version having prawns.





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17. Meng Kee Fried Kway Teow
@ Havelock Road Cooked Food Centre, 22A Havelock Road #01-07
Opening Hours: Mon - Sat 9am – 6pm, Closed Sun

Taken in 2011


Taken in 2022


Taken in 2022


Char Kway Teow (SGD $4) @ Meng Kee Fried Kway Teow.

This 40-year-old heritage stall is now in the hands of the 2nd generation, still serving their signature CKT that's messy, semi-greasy, and unashamedly decadent and delicious.

The generous large chunks of crunchy pork lard, chewy lup cheong / dried cured pork sausage, and plump blood cockles star here, no fish cake or green vegetables.

While the bean sprouts were a little soft, the lashings of dark sweet soy sauce give this a pronounced sweet savoury salty flavour. The noodles carry a decent amount of wok hei / breath of the wok, sufficiently tasty.





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18. No. 18 Zion Road Fried Kway Teow
@ Zion Riverside Food Centre, 70 Zion Road #01-17
Opening Hours: Tue - Sun 11:50am – 10pm, Closed Mon

Taken in 2009


Taken in 2020


Taken in 2022


Taken in 2022


Taken in 2022


Char Kway Teow (SGD $5) @ No. 18 Zion Road Fried Kway Teow.

Hawker Ho Kian Tat serves what is usually regarded as the best version of char kway teow in Singapore, attracting long queues daily.

The classic rendition strikes an appealing balance, with the wide flat rice noodles and long cylindrical yellow wheat noodles being moist and slippery, yet carries an even smoky char. The first fry infuses the noodles with garlic, fish sauce, and pork lard.

The second fry has the ingredients tossed in, along with dark sweet soy sauce. Thick slices of tender fish cake and chewy dried cured pork sausage lend a satisfying bite to texture, complemented by fresh garlic chives, crisp bean sprouts, gooey egg, and plump blood cockles.

It's nicely smoky sweet savoury salty eggy in flavour. While long, the queue moves quickly. Waiting time averages 15 minutes or so.





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19. Outram Park Fried Kway Teow Mee
@ Hong Lim Market & Food Centre, 531A Upper Cross Street #02-17
Opening Hours: Mon - Sat 6am – 3pm, Closed Sun

Taken in 2010


Taken in 2021


Taken in 2021


Char Kway Teow (SGD $4.50) @ Outram Park Fried Kway Teow Mee.

Operated by Ng Chin Chye and his wife for over 2 decades, this legendary stall has a history stretching back to 1939, and still attracts queues of up to 30 minutes.

Ng learnt the trade by watching his father and practising. To prepare for each day, up to 18kg of pork lard is deep-fried, and his blend of signature sauce is made with dark sweet soy and fish sauce.

Frying in batches of 20 plates each time takes great strength and skill, and his mastery of fire control ensures the noodles are evenly cooked with smoky wok hei / breath of the wok.

His version tends towards the wet and sweet side, with lots of gooey beaten egg, crisp bean sprouts, crunchy pork lard, bouncy fish cake, and plump blood cockles, combining for robust smoky sweet savoury salty eggy flavours.





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20. Tiong Bahru Fried Kway Teow
@ Tiong Bahru Market & Hawker Centre, 30 Seng Poh Road #02-11
Opening Hours: Fri - Tue 11am – 10pm, Closed Wed - Thu

Taken in 2012


Taken in 2022


Taken in 2022


Char Kway Teow (SGD $3) @ Tiong Bahru Fried Kway Teow.

This stall, founded in 1954 by Tay Soo Nam, still attracts queues for their classic rendition, a dry non-greasy sweet version of CKT.

Each order is fried individually, heaped messily onto the plate, with the chewy lup cheong / dried cured pork sausage, crisp bean sprouts, tender fish cake, and plump blood cockles pairing well with the wide flat rice noodles and long cylindrical yellow wheat noodles.

There isn't as much egg as elsewhere, but the robust sweet savoury salty flavours are tasty enough. Nice springy chew. Until recently, they were among the dwindling stalls with a SGD $2 option.





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- 123 Fried Kway Teow & Oyster – Permanently Closed
@ Geylang Bahru Market And Food Centre, 69 Geylang Bahru #01-23

Taken in 2018






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- Ah Huat – Permanently Closed
@ Changi Village Hawker Centre, 2 Changi Village Road #01-05

Taken in 2010






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- Newton Circus Fried Kway Teow – Permanently Closed
@ Serangoon Garden Market & Food Centre, 49A Serangoon Garden Way #01-46

Taken in 2009






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21. Joo Chiat Place Fried Kway Teow
@ 59 Joo Chiat Place
Opening Hours: Thu - Tue 11am – 8:30pm, Closed Wed

Taken in 2023


Taken in 2023


Char Kway Teow (SGD $4.50) @ Joo Chiat Place Fried Kway Teow.

Serving since the 1950s, this stall is now in the hands of the 2nd generation, and until recently, was fairly under the radar. All that changed when the media came calling, citing their rendition for its delicious wok hei / breath of the wok.

Each order is fried individually, with the chewy lup cheong / dried cured pork sausage, crunchy bean sprouts, bouncy fish cake, wispy egg, juicy blood cockles, and crisp bits of pork lard, tossed with the wide flat rice noodles and long cylindrical yellow wheat noodles.

Carries lovely smoky savoury salty sweet flavours, and while a tad greasy, is completely satisfying. The bits of light char are so yum.





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