This stall, founded in 1954 by Tay Soo Nam, still attracts queues for their classic rendition, a dry non-greasy sweet version of CKT.
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Each order is fried individually, heaped messily onto the plate, with the chewy lup cheong / dried cured pork sausage, crisp bean sprouts, tender fish cake, and plump blood cockles pairing well with the wide flat rice noodles and long cylindrical yellow wheat noodles.
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There isn't as much egg as elsewhere, but the robust sweet savoury salty flavours are tasty enough. Nice springy chew. Until recently, they were among the dwindling stalls with a SGD $2 option.
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Char Kway Teow
Tiong Bahru Fried Kway Teow
@ Tiong Bahru Market & Hawker Centre, 30 Seng Poh Road #02-11
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html