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!