Operated by Ng Chin Chye and his wife for over 2 decades, this legendary stall has a history stretching back to 1939, and still attracts queues of up to 30 minutes.
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Ng learnt the trade by watching his father and practising. To prepare for each day, up to 18kg of pork lard is deep-fried, and his blend of signature sauce is made with dark sweet soy and fish sauce.
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Frying in batches of 20 plates each time takes great strength and skill, and his mastery of fire control ensures the noodles are evenly cooked with smoky wok hei / breath of the wok.
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His version tends towards the wet and sweet side, with lots of gooey beaten egg, crisp bean sprouts, crunchy pork lard, bouncy fish cake, and plump blood cockles, combining for robust smoky sweet savoury salty eggy flavours.
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Char Kway Teow
Outram Park Fried Kway Teow Mee
@ Hong Lim Market & Food Centre, 531A Upper Cross Street #02-17
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html