Lao Fu Zi Fried Kway Teow (Old Airport Road)

Being a Michelin Bib Gourmand recipient, Lao Fu Zi often attracts a queue. It is also rather slow moving because each plate of CKT is made to order instead of in bulk.

I do admire the hawker for his dedication to provide each customer with a fresh plate of CKT. His CKT is the dry version with a decent amount of wok hei. It is also sweeter than most plates of ckt. Gerald from TeamofTwo stated in his review that it tasted similar to the kway teow you get from the economical beehooon stall in the morning. A little harsh IMHO but I can see why he described it as so as it is dry and rather sweet.

It is an above average plate of CKT though I don't really get the hype. It's definitely not a plate I would go across the island for or stand in line for 30 to 45 minutes. I will however gladly grab a plate if I was craving a ckt and there isn't a queue!

Arrived at 11.57am and placed my order for one plate of black char kway teow (you can order white as well) at $5.00. The stall supposed to start at 11.45am but today they started preparing late so didn’t start cooking until 12.09am. Already I was #10 in the queue.

Finally got my plate at 12.33pm. By then the queue was 30 plus orders with many still in the queue, yet to place an order.

The plate of char kway teow was not too dry, got some wok heat but a bit sweet. You can ask to add lard bits but no prawns for the small serving. I am guessing only from $8.00 onwards. There’s a few decent sized cockles inside, along with Chinese sausages, bits of fish cake, bean sprouts and a few stalks of Chye Sim vegetables.

Overall a good plate of char kway teow worthy of their Bib Gourmand award. But you must be prepared to queue during peak hours. Maybe 40 minutes or more!

Priced at $5 for the smallest portion, there was already a queue once the shutters were up. Waited for about 15 mins as each plate were individually fried and prepared. The dish was packed with wokhey and the it was a comfortable sharing dish/ portion for 2 people.

Named after the iconic 'Lao Fu Zi / Old Master Q' comic character, owner Tan Lee Seng carries on his late-mother's 30-year legacy, frying each plate individually.
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His style tends towards the dry non-greasy rendition, though you can request for it to be more sweet or more savoury, for which they'll adjust the amount of dark sweet soy sauce used.
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Semi-healthier as pork lard is used only on request, and there's a decent portion of crisp bean sprouts and crunchy chye sim / chinese flowering cabbage within, along with wispy egg, tender fish cake, chewy lup cheong / dried cured pork sausage, bouncy blood cockles, and white pepper.
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Serving size is rather filling, with the premium version having prawns.
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Char Kway Teow
Lao Fu Zi Fried Kway Teow
@ Old Airport Road Food Centre, 51 Old Airport Road #01-12
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More details:
https://ivanteh-runningman.blogspot.com/2022/06/best-of-singapore-hawkers-char-kway-teow.html

Not as good as I thought, but still pretty decent.

Quite popular here at OAR.

Felt it tasted a little similar to economic kway teow though.

Decent savoury Kway Teow with good amount of bean sprouts, lup cheong, egg, spring onions and cockle. Portion quite big. Paired it with their solid spicy sambal to fully feel satisfied. We had the sambal not cooked in it cause they don't eat spicy but I believed if cooked tgt will certainly hype up the taste.