Lao Fu Zi Fried Kway Teow

Char Kway Teow was not bad. It has the burnt smokey taste. Ingredients was so so. The normal fish cake and Lup Cheong (chinese sausage). I did not order with cockles, but from what I saw from other orders, its normal portion. They serve 2 versions. Black with Dark Sauce, and a white version with Lime. They only used disposable utensils and cutlery, which for me is a big negative.

Update: The Kway teow improved and is now balanced with wok hey. Increased one more star. Standard dropped a lot, fried by a young chap. Unbalanced. Some kway teow are charred while some are undercooked.

Paid 11 for large place with added hum. I guess this is as good as it gets for CKT, still underwhelming though. Was it worth the 30-40mins queue? Not for me, maybe I’m just not a massive fan of the dish. Portion is also lacking for what is “large”

Saw the famous lao Fu Zi char kway tiao, decided to give it a try and joined the queue. Ordered the big version. Wait for a good 20 to 30 minutes before I get my food. Was surprised to see the surprisingly small portion. Taste wise is very quite normal. Nothing fantastic. Minus point for the portion. Plus point is they give quite generous cockles and decent wok hey. Won't try again as there's other food available at this hawker centre.

Came by for lunch, joined the queue with 10 pax, collected my plate in 20 mins which is pretty fast. Feels this is more towards Penang style of Char Kway Teow. Noodles does not feels oily and is on the dry side, not the wet style. Overall all ingredients are cooked well including the cockles which is still plum. If you prefer dry, savoury style, this is definitely worth queuing for.

Not my cup of Michelin Bib CKT With all the hype, I can't help but give this a try despite the mediocre 3.0 ratings on G Maps. Don't get me wrong here. It's not bad, but who am I to judge for this may be a comfort food for it's regulars. It's not that oily, has ok wok hei but lacks the balance of sweet, and savoriness to it. For certain, I won't queue for 30+ mins for this. Service was the usual, to be expected from a harried hawker in the middle of a work day crowd.

tried a number of times not too bad but i still prefer the Outram one taste is on the sweeter side it was savoury with generous portion of cockles but lacking in egg fragrance price is on the higher side at $6

Lao Fu Zi Fried Kway Teow: A Popular Queue, A Moderate Experience Lao Fu Zi Fried Kway Teow at Old Kallang Airport Hawker is undeniably popular, evidenced by the consistently long queue that snakes its way through the bustling hawker centre. Naturally, my curiosity was piqued, and I joined the line, eager to sample this renowned dish. At $6 per plate, one anticipates a certain level of excellence, especially given the stall's reputation and the waiting time. The fried kway teow, upon arrival, was a decent rendition of the classic dish. The noodles were adequately stir-fried, and the ingredients were fresh enough. However, it didn't quite reach the heights I had expected. The wok hei, the smoky char that defines a truly exceptional fried kway teow, was perhaps not as pronounced as I had hoped. The flavours, while balanced, lacked a certain depth and complexity. The cockles, were present, but didn't contribute as much flavour as they potentially could have. The overall texture was satisfactory, but the dish lacked a distinct character. It was a competent fried kway teow, but not one that left a lasting impression. Given the price point and the considerable queue, I had anticipated a more memorable culinary experience. The service, while efficient, was understandably brisk, given the volume of customers. The atmosphere was typical of a busy hawker centre, lively and bustling. In conclusion, Lao Fu Zi Fried Kway Teow is a respectable rendition of the dish, but, in my opinion, it falls slightly short of justifying its price and the extended waiting time. While the ingredients are fresh and the cooking is competent, the overall flavour profile is okay. If you find yourself with ample time and a desire for a standard fried kway teow, it may satisfy.

Landed in Singapore late at night and was welcomed by a fulfilling feast in the night market. Imagine the blessing I felt at the moment. Both dish were prepared to perfection and I had a wonderful time.

First time trying, ordered the black medium Taste 1/1* Tasted good, a kind of variant from the standard 乾炒牛河 back home Value 0/1* Not impressive or portioned enough for 10 Service 1/1* Very friendly and fast Cleanliness 1/1* It's a hawker center Overall/Revisit 0/1* Not special enough Paying for ambience? 0/-1* NO Above and beyond? 0/+1* NO

Fried Kway Teow Black $5 .... I honestly didn't know what was in this. I just saw the long queue lol. Little spicy, some pork and oyster I think. It was good ! The man taking my order was nice. I just pointed to what I wanted and he asked if I wanted to eat here or to go. Then I said I wanted the $5 one which I assumed was the smaller portion. Good deal! I was hungry and this was the first meal after the airport.

This was my first meal in Singapore and it didn't disappoint! I knew I had to try fried kway teow during my visit so I'm glad we found some right away. It was a very generous portion size! I liked the flat rice noodles but could've done without the thinner noodles. It reminded me of chow fun but less sauce. Definitely a great option while at the Old Airport Road Food Center!

The old airport road food centre has a lot of popular stalls selling hawker fare. One of these is Lao Fu Zhi Char Kway Teow (stir fried rice noodles). There is always a long queue but orders are taken very efficiently & served up fairly quickly by the aunty & uncle respectively. This dish is cooked using rice noodles, stir fried with bean sprouts, cockles, dark/sweet soy sauce & pork lard, imparting a slightly sweet savoury taste. Definitely a must try for first timers to this food centre.

When someone mentioned to me about having a meal at Old Airport Food Centre, this stall comes into my mind! I have always been a fan of this and often queue up very long just to enjoy the Char Kway Teow (Black or White) - Stir Fried Rice Noodles. So this time, I went there on a weekday and to our surprise, no queue at all. I couldn't believe my eyes! Less than 5 minutes, I had my food on the table and seconds later, my digestive system was at work! However, my tongue bud wasn't impressed with the 'stuff' going into my stomach as I was wondering, what happened? Is the quality of the food the reason why the lack of queue? All these instantly came into my mind. The more I chew on the food. The less impressed I was. The quality of it has certainly dropped! It wasn't what I expect but it's still decent enough to come and enjoy it. I have certainly tasted better ones elsewhere. Perhaps I should return another day to try it again to confirm whether the standard has indeed dropped or this meal I had was just an one-off.

3.5 stars. Famous / Michelin recommend fried kway teow stall in Old Airport Road Food Centre. The noodle here has a strong Wok hei (burnt wok pan) smell. Despite the smell, it's quite weak taste-wise - the dish is somewhat bitter (from the burnt) and a mix of salty and sweet. Suggest adding some chili sauce to spice up the dish. Also a bit lacking in terms of the meat added - very limited quantity. Super long slow moving line as they cook one dish at a time. Would suggest trying the famous stall if you haven't just to check it out. However, having already been once, I probably won't go back.

Fried kway teow is basically the Singaporean version of the more popular (within the US) Cantonese dish of chow fun, but honestly it's much better because of the amount of other stuff you'll get in it like prawns, fishcake, cockles, egg, and Chinese sausage all served steaming hot on a banana leaf. A long queue at this particular stand; one of the longer ones along with Nam Sing Hokkien Fried Mee. This line moves much quicker however. The fried kway teow made here was easily the best I had while I was in Singapore.

One of the trickiest things to assess is how good a dish is after a very long queue. It could very well be that the enjoyment of eating it was in large part due to the hunger accumulated through the wait, but I'd like to ultimately think that it's all about the food. I've had some pretty good char kway teows in my time and this is definitely up there. If you can get past the fact that you might expect to wait for a good half an hour, it is everything you'd expect it to be. There is that sense that they have done this so often, and so well, that they almost can't do this in any other, nor could they ever do a bad plate. The man at the frying pan is all well kit up, complete with special glasses to prevent oil from splashing at him etc so you know he means business. My favourite parts of their char kway teow are the very distinct bits of egg you'll find unevenly lacing each bit spoonful of it. One confusing thing about this stall is their difference in pricing - they sell plates going at $3/4/5/8/10, and I haven't tried a wide enough range to know the difference.The plate I got today was for $5 and I have a inkling that the $5/8/10 versions come with prawns, which I werent a fan of because they weren't very well cooked, it's always a hassle peeling them and they don't contribute to the taste of the char kway teow at all. I also noticed that when you order more than one plates, while waiting to serve the next plate the lady serving you would cover your first plate with another plate, so the heat is kept in, a sight that while understated, tells me how meticulous they are in providing good service and good food, and that they care about how it tastes to us, even after the money has been passed.

Probably one of the most famous stalls in Old Airport Road, the queue grows quickly but the uncle also cooks quickly. The stall can be recognized by the music playing out of the boombox, and the auntie who takes orders very quickly. You can be the 10th person down the line and she's asking for your order! The kway teow was very wet and wasn't too oily, the flavour was there and I didn't eat chunks of lard but I could definitely taste the use of lard.

I cannot say it's no good because it was tasty but neither can I say that it was out-of-this-world kind of awesome too! Let's just say that I would order it if there is no queue but I wouldn't queue for it.

It is amazing how many people queue for fried kway teow at this store, leaving almost no business for other similar stalls at Old Airport Road Food Centre. I was actually hoping for white leaf plates but in any case the dish was served on a disposable plate with pandan leaves. My colleagues thought it was too spicy for them but I thought it was alright. The variety here is drier but the flavours are well-balanced. Pretty generous amount of cockles mixed into it too. I thought it was lacking in the wok hei flavour I will like at a hawker centre but it is a pretty decent plate to have. Apparently, you can request to have your fried kway teow done with lard. I've heard amazing things about what lard can do to food from my mum. This makes it pretty enticing to try. I mean, if you want to indulge, might as well go all the way.

I went to the branch at Singapore Expo. Noodle texture was good. Lots of gravy, too sweet. Way too sweet. Cockles were over cooked, I'm okay with that. Must find a better store as this is way too sweet.

Taste was good but not exceptional. Ingredients very stingy..Extremely poor value for money.. $5 buys you a few slices of lap Cheong, a few cockles, a tiny bit if egg, and that's it.