Joo Chiat Place Fried Kway Teow

Serving since the 1950s, this stall is now in the hands of the 2nd generation, and until recently, was fairly under the radar. All that changed when the media came calling, citing their rendition for its delicious wok hei / breath of the wok.
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Each order is fried individually, with the chewy lup cheong / dried cured pork sausage, crunchy bean sprouts, bouncy fish cake, wispy egg, juicy blood cockles, and crisp bits of pork lard, tossed with the wide flat rice noodles and long cylindrical yellow wheat noodles.
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Carries lovely smoky savoury salty sweet flavours, and while a tad greasy, is completely satisfying. The bits of light char are so yum.
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Char Kway Teow
Joo Chiat Place Fried Kway Teow
@ 59 Joo Chiat Place
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

I’ve never been all that keen on the Singaporean hawker classic of char kway teow mainly due to the proliferation of substandard & barely passable ones. However, purely due to the fact that my office is in Joo Chiat, I’ve discovered Joo Chiat Place Fried Kway Teow. The wok is worked by the original owner’s daughter, so the recipe is pretty much the same as the one that they started out with in the 1950s.⠀
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The default spiciness of the chili is pretty amped up here, so you’re gonna need to prepare your tongue for some fire. The noodles are well fried, it’s decently eggy with a good few chunks of egg here and there, and there’s just enough cockles to satisfy any char kway teow aficionado out there. It would be an average plate of char kway teow, but what sets it apart from the competition is the wondrous wok hei instilled into this messy delicious plate of noods.⠀
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If you witness your order being whipped up by the chef & proprietor, you’ll see a gargantuan plume of smoke rising from the wok as the owner works her magic. That’s Joo Chiat Place’s calling card: the heady, intense smokiness from the screaming hot wok that permeates everything. Each strand of noodle or beansprout, each slice of fishcake & lap cheong (Chinese sausage), and each cockle is so sensationally smoky. Other places have the chili, or the noodles, or the sauce, or something else as their trump card, but here? The wok is the secret.⠀
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Unfortunately, the price of a plate here has soared in tandem with the cost of living. A large plate used to be $5.50 back in 2021, and now it’s $6.50. Portions are kinda small too, so you might wanna take a stroll around the ‘hood for some dessert to finish your meal proper.

Located at one of this old school coffee shop along Joo Chiat Place, and it could easily getting queue during peak hours because they cook it individually plate by plate.

Super wok hey for me and generous with the ingredients even for the small portion I ordered.

Not too oily, not too wet...my kind of CKT

Char kway teow - The light soy sauce coated each strand of noodle, which had a deep smokiness and guaranteed wok hei, adequately.

Read more: https://www.misstamchiak.com/joo-chiat-place-fried-kway-teow/

The place called Joo Chiat Fried Kway Teow. The portion not big, I ordered $5 and is not enough 😆. The kway Teow have light wok hei, not sweet, and not too wet or too dry, so perfect 👍🏻.
Comes with ingredients like lup Cheong and cockles.
Definitely worth my trip to try this ckt.
💰$4/$5.
📍Joo Chiat Chao Kway Teow:
59 Joo Chiat Place.