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Guan Kee was a Michelin Bib Gourmand listed stall located at Ghim Moh Market.

When I went to queue for this 1 month ago on a lunch time Sunday, had to queue at least an hour.

Their CKT tasted very flavourful, wok hei was evident and the entire dish had just the right "Wetness" to it.

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There is wok hey and the portion is rather decent for a $5 one. It’s not dry but rather more ‘wet’ which is to my liking
Will definitely go back again

Meng kee char kway teow has been hyped up recently on social media, for being 1 of the best char kway teow in Singapore. Just YouTube search char kway teow.

It is really good, the lup cheong quantity is very generous, wok hei is evident and the entire plate felt eggy, just the way I like all my CKT.

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didn’t really hit the spot :( extremely oily and wet. taste was q forgettable too

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is niceee even though it’s on the starchier side! but portion v small :(

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When cravings hit hard, you gotta satisfy them. 🤪 As with every visit to Meng Kee Fried Kway Teow, they have been pretty spot on with the wok hei and portion of ingredients of the Char Kway Teow - there's no denying me from the pronounced sweet-savoury flavour in this sinful mess. I like that the noodles/kway tiao mix leans towards the wetter side and is not too oily. Every strand is evenly coated with an eggy aroma & medium brown hue of the dark soy sauce, but not to the point of being chao ta. I prefer my blood cockles/hums to be cooked a little longer, but I can still taste how fresh & plump they are.

Also, this should be enjoyed as piping hot as possible for the best flavour profile! That explains why I only took a few quick shots before chowing down the entire plate. 🤭

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Arrived at 11.57am and placed my order for one plate of black char kway teow (you can order white as well) at $5.00. The stall supposed to start at 11.45am but today they started preparing late so didn’t start cooking until 12.09am. Already I was #10 in the queue.

Finally got my plate at 12.33pm. By then the queue was 30 plus orders with many still in the queue, yet to place an order.

The plate of char kway teow was not too dry, got some wok heat but a bit sweet. You can ask to add lard bits but no prawns for the small serving. I am guessing only from $8.00 onwards. There’s a few decent sized cockles inside, along with Chinese sausages, bits of fish cake, bean sprouts and a few stalks of Chye Sim vegetables.

Overall a good plate of char kway teow worthy of their Bib Gourmand award. But you must be prepared to queue during peak hours. Maybe 40 minutes or more!


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.


The fried kway teow flavourful, not overly sweet, moist and not dry, all balanced with moderate wok hei.
Served with pork lard and cockles.
Swipe to see how clean I eat my CKT 🤣
📍Outram Park Fried Kway Teow.
Blk 531A Upper Cross Street, #02-17.


Priced at $5 for the smallest portion, there was already a queue once the shutters were up. Waited for about 15 mins as each plate were individually fried and prepared. The dish was packed with wokhey and the it was a comfortable sharing dish/ portion for 2 people.

A decent and nice plate of char kuay teow. I find it unbelievable that I can still find this at $3 in 2023. Plenty of cockles given for a $4 portion!

While not quite as authentic as the ones across the causeway, the KL Hokkien Mee was good enough to satisfy my cravings without braving the long checkpoint queues! 😆 The chewy thick noodles were coated with a rich, savoury dark sauce and boasted a lardy fragrance, though I would prefer a stronger wok hey! Prawns are fresh and tender too.⁣