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.
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Queues for their rendition stretch up to 30 minutes during peak periods, especially as their opening hours are limited.
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They've struck a balance in frying the wide flat rice noodles and long cyclindrical yellow wheat noodles with pork lard, light soy sauce, and dark sweet soy sauce, evenly cooked and tending towards the wet sweet version.
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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.
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This carries robust savoury salty sweet eggy flavour throughout, with a good smoky wok hei / breath of the wok. Yum.
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Char Kway Teow
Hill Street Fried Kway Teow (Chinatown)
@ Chinatown Complex Food Centre, 335 Smith Street #02-32
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html