Founded by Ng Chang Siang in 1961 and now helmed by son Ng Yeow Kiat, 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 Ng's stall was on the 1st floor, while their competitor was on the 2nd floor.
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Anthony Bourdain once commented on their rendition, saying "How can anything this ugly be this good!", with queues for their "ugly noodles" stretching up to 30 minutes during peak periods.
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They use a unique 2-stage frying process; with the first stage consisting of frying the wide flat rice noodles and long cyclindrical yellow wheat noodles with pork lard and light soy sauce, to cook it evenly.
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The second stage has the noodles flash fried with lashings of dark sweet soy sauce, crisp bean sprouts, fresh garlic chives, chewy lup cheong / dried cured pork sausage, tender fish cake, wispy egg, and juicy blood cockles.
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Tending towards the dry sweet version, this carries robust sweet savoury salty eggy flavour throughout, with a medium smoky wok hei / breath of the wok layered over. Delicious.
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Char Kway Teow
Hill Street Fried Kway Teow (Bedok)
@ Bedok South Market & Food Centre, 16 Bedok South Road #01-41
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html