Dong Ji Fried Kway Teow
51 Old Airport Rd #01-138, Old Airport Rd Hawker Ctr (Map) 11am – 2pm, 6pm – 8pm
Sun & Thurs
The queue is constant for a simple reason. The master here does not fry more than two portions at a time – as is how this Penang style char kway teow should be done. The heat distribution for the noodles must be even and over high heat. The attendant wok-hei (heat of the wok) aroma is evident and it shows. They use only top grade soy sauce to flavour the noodles and the egg fried and folded over the noodles gives it extra texture and flavour. But we have had on many occasions felt the inconsistency of the dish here, perhaps due to the rush of the peak hour crowds. But on a good day, this char kway teow can cure sadness!
Guan Kee Fried Kway Teow
20 Ghim Moh Road #01-19 Ghim Moh Mkt & Food Ctr (Map) 7.30am – 2pm Mon & Fri
Founded in 1969, Guan Kee has long counted among Singapore's top char kway teow. Their loyal fans do not mind the minimum half hour wait for their smokey, wok hei smothered mound of savoury sweet fried kway teow – lard, fresh cockles, aromatic lup cheong, egg and other humble ingredients in this royalty of Singapore hawker dishes. If elusiveness is a flavour, Guan Kee would have the edge over all the other top char kway teow in Singapore. Uncle Tan, the fried kway teow maestro had to close his stall for a while after he hurt his arm. He is back in action, but opening hours are limited to three mornings a week. Getting our hands on a plate of this hard-to-get old school char kway teow is part of the joy and fun of being a hardcore foodie.
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