For me, fried kway Teow should have the following:
1) Wok Heat taste
2) Wet enough to slurp up
3) extra serving of cockle, preferably large
4) either very sweet or savoury.
This stall managed to fail all 4 requirements. There was no wok heat taste, the Kway teow was very dry and taste of yellow noodles still very strong. Lady at the stall informed me that they do not accept orders for extra cockle. The shellfish itself was small in size.

So why is there a long queue during lunch time? The answer is simple. The orders are individually fried, plate by plate. Full marks for effort. Not so high score taste wise.