Founded in 1949 by Tan Chong Chia as a humble pushcart, the stall moved several times over the years, and is now helmed by eldest son Tan Soo Kiat.
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They're known for the classic, traditional old-school style. Generous use of fresh crunchy pork lard, wispy egg, crisp bean sprouts, chewy lup cheong / dried cured pork sausage, bouncy mini blood cockles, tender fish cake, all stir-fried with vigor.
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Together with the kway teow / wide flat rice noodles and long cylindrical yellow wheat noodles, this slightly wet version has lovely smoky savoury sweet salty eggy flavour. Topped with a fresh garlic chive. Good wok hei / breath of the wok from the quick tossing.
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Char Kway Teow
Armenian Street Char Kway Teow
@ 303 Anchorvale Link #01-01
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html
![[Sengkang] This Char Kway Teow ($4) was a famous stall in the past and is still worth a try.](https://burpple-1.imgix.net/foods/2f0a790ffa1c6f8587de1755283_original.?w=130&h=130&fit=crop&q=80&auto=format "[Sengkang] This Char Kway Teow ($4) was a famous stall in the past and is still worth a try.")
