Greetings! Today’s blog post will be on Char Kway Teow
– as stated in the title! Personally, I feel that char kway teow is one of the most famous food in Singapore.
In today’s post, I will be recommending two of my favourite char kway teow
stalls.
Char Kway Teow or 炒粿條 is made from flat rice noodles and stir-fried with light and dark soy
sauce, prawns, fishcake, cockles, bean sprouts, Chinese sausage and eggs. Traditionally,
char kway teow is fried in pork lard to enhance the aroma.
The first stall that I will be recommending today is Outram Park Fried Kway Teow Mee.
Address:
Outram Park
Fried Kway Teow Mee
Hong Lim Market and Food Centre
Blk 531A, Stall 02-17
Mon - Sat: 6am to 4.30pm
Closed Sun and Public Holidays
Hong Lim Market and Food Centre
Blk 531A, Stall 02-17
Mon - Sat: 6am to 4.30pm
Closed Sun and Public Holidays
Many consider this stall’s char kway teow to be the
best in Singapore. Reason why this char kway teow is so popular as compared to
others? The secret is... the eggs! The
stall owner said so himself that on average, each plate of char kway teow
from his stall will get at least one and a half eggs, as compared to the usual
one egg from other stalls. Also, the eggs from his stall are not cooked as much
so it gives the char kway teow a more creamy
texture. Sounds delicious? It sure is!
The second stall that I will be recommending today is Hill Street Fried Kway Teow!
Address:
Hill Street
Fried Kway Teow
Blk 16, Bedok South Road, #01-187
Opened for lunch till about 4pm. Then around 6pm till all he runs out of food.
Closed on Mondays
Blk 16, Bedok South Road, #01-187
Opened for lunch till about 4pm. Then around 6pm till all he runs out of food.
Closed on Mondays
Honestly, I think all char kway teow fans need to try this at least once
in their life! The unique selling point of this char kway teow is the way the
stall owner cooks it! Instead of only using the ladle to fry the char kway teow
like most stall owners do, this stall owner holds a ladle in his right hand and
chopsticks in his left. Also, the stall owner spends a lot of time and effort
in preparing the ingredients. For example, for each and every single
beansprout, it has the head and tail removed – leaving only the best part of
the beansprout. The lard bits are also crunchy, crispy and oh so savoury. It’s
no wonder this stall’s char kway teow is also one of the best in Singapore!
I have come to the end of my post. Comment below and
share with me what are some of your favourite char kway teow stalls!
2 comments:
I love char kuay teow! All those that you recommended looks really good. Thank you for the recommendations!
I've tried the one at bedok and it's really nice! Will try the others too! Thanks for the recommendations!
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