Please correct me if I am wrong but I think it isn’t possible to find duck egg-fried noodles being sold on a regular basis in Singapore. Which is why when I am in Malaysia and happen to come across a stall selling “char kway teow” with duck egg, there is no way I won’t order a plate on the spot. With lots of chilli of course.
Shown above is the one from a tiny stall squeezed into the front corner of the old coffeeshop that’s connected the iconic Sekeping Kong Heng. It was power-packed with “wok hei” and so mouthwateringly tasty, we had to immediately order two more plates after a few bites.