Outram Park Fried Kway Teow Mee (#02-17)
Hawker stall · China Square ·
Savory noodles with smoky wok hei, cockles, and crispy pork lard
Savory noodles with smoky wok hei, cockles, and crispy pork lard
"The Kway Teow is fried with a dark sauce you can add cockles to the noodles. Always a long queue." - Michelin Inspector
"A third-generation stall renowned for savory stir-fried rice noodles (char kway teow) prepared without a written recipe, prized for its smoky wok-tossed flavors and traditional technique." - Dan Q. Dao
"A third-generation char kway teow stall known for perfectly balanced sweet-savory flavors and abundant wok hei; the dark soy- and chili-coated noodles come with crunchy bean sprouts, optional juicy cockles, and daily-fried pork lard for extra richness, and the veteran hawker’s technique draws steady lines." - Charlene Fang
One of Tony's favorite things to eat in Singapore is char kway teow. "Ordinarily this is a breakfast," Tony explains. "I eat it every time I'm in Singapore." It is made of crispy lard bits, cockles, shrimp paste, and noodles.
"Easily one of the most popular stalls here, with a perpetual snaking queue; we say it's worth the wait. The secret is the hawker's egg-to-kway teow ratio—one and a half eggs per plate—which gives the noodles a desirable wet consistency, with fresh, abundant cockles alongside lup cheong and slices of fish cake." - Alethea Tan