Serving since the 1950s, this stall is now in the hands of the 2nd generation, and until recently, was fairly under the radar. All that changed when the media came calling, citing their rendition for its delicious wok hei / breath of the wok.
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Each order is fried individually, with the chewy lup cheong / dried cured pork sausage, crunchy bean sprouts, bouncy fish cake, wispy egg, juicy blood cockles, and crisp bits of pork lard, tossed with the wide flat rice noodles and long cylindrical yellow wheat noodles.
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Carries lovely smoky savoury salty sweet flavours, and while a tad greasy, is completely satisfying. The bits of light char are so yum.
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Char Kway Teow
Joo Chiat Place Fried Kway Teow
@ 59 Joo Chiat Place
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html