Singapore's best char kway teow

Fresh bean sprouts, succulent Chinese sausage, lashings of lard and decades of experience make these char kway teow stalls Singapore's best

 

 

Singapore's best char kway teow -- Recommended: Hill Street Fried Kway Teow

 

Bust the diet with a plate of Hill Street fried kway teow.

 

 

A bad workman blames his tools, a good one modifies them to get perfect results. That's exactly what hawker Ng Chin Chye has done, customizing his wok -- it has a flatter, shallower base than those available commercially -- so that he can separate the noodles swiftly during frying.
The cheerful 64-year-old has been frying char kway teow since 1961, when he inherited a pushcart stall from his dad’s friend. In 1985 he moved to the food center at Hill Street when the government evicted the stalls at Speakers' Corner, before shifting to his current premises at Bedok South Road Market & Food Center in 2000.

Here, regulars wait up to 45 minutes for the final product: a delicately balanced medley of crunchy bean sprouts, Chinese sausage slices, clams and scrambled eggs. The overall flavor is not too savory or too sweet.

“There is something captivating about watching him fry his char kway teow, chopstick in one hand and ladle in another. He also fries each plate of char kway teow separately,” says expert panel member and food blogger Leslie Tay.

Ng was recently voted as one of the top 10 hawker legends and earlier this year was flown over to cook at the Singapore Day celebrations in London.


#01-18, Bedok South Road Market & Food Centre, Block 16 Bedok South. Tuesday to Friday 10:30 a.m.-7 p.m., Saturday and Sunday 8:30 a.m.-7 p.m.


http://www.cnngo.com/