Armenian Street Char Kway Teow (Sengkang)

This legendary char kway teow stall used to sell at Armenian Street coffee shop, before the place was demolished.

After many years, the founder’s son continue to carry the name and serving their signature char kway teow in the neighbourhood of Sengkang.

Just a small plate of it already very satisfying for me, it was full of flavour and taste.

Definitely one of the better Char Kway Teow in Singapore. This one is the drier type. The owner can give you fresh cockles on top of your CKT if you ask for it. The lard bits added more flavour to the dish. You also get a couple of pieces of Chinese sausage and fish cakes

Strongly recommend if you happen to be in the northern parts of Singapore.

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.
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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.
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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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Char Kway Teow
Armenian Street Char Kway Teow
@ 303 Anchorvale Link #01-01
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

Enjoyed this! There was sufficient wokhei, and the ckt didn’t feel overly greasy. I love the addition of lap cheong (chinese sausage)! There were hidden pieces of lard in it that was super good - they were so CRISP and there was no oil oozing out when chomping on it. My bf also liked that the cockles were small, so there was no musky bloody taste to it.

Also, even though I don’t rly take spicy food, I liked the slight kick of spiciness this had from the chilli. It wasn’t too spicy such that I couldn’t enjoy it, but just enough such that it “opened” my taste buds (iykwim). This place is rather far for me tho, so while I wouldn’t come back specially for this, I’ll definitely pop by if I find myself in Sengkang :)

Having been around since 1949 but queues at Armenian Street Char Kway Teow have gotten longer and longer since the cockles-related phrase shot to fame. Besides, remember who the MP of that area is now? 😉 Be prepared to queue for the uncle fries only one precious plate at a time. It was a pity that they had ran out of cockles already at 5pm, but we were still fortunate enough to get ourselves a plate of the wok hei-filled noodles with each strand coated by the sweet dark soy sauce. What was delightful was not just the crispy pork lard and lup cheongs, but the aromatic garlic and chye por (preserves radish) of extra crunchiness.

Check out their business hours and waiting time on their Facebook page before heading down at https://m.facebook.com/ArmenianStreetCharKwayTeow/.

There are bits of lard, cockles and Chinese sausage but the noodles lack that distinct smoky savoury quality that makes this dish outstanding, with most of its flavour coming from the sweet dark soy sauce. It’s still worth supporting such stores because you might never get to eat them again once they’re gone.

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