Nestled in Hong Lim Market, this bustling stall serves some of Singapore's finest Char Kway Teow, consistently drawing a crowd craving its rich, moist flavors.
"The Kway Teow is fried with a dark sauce you can add cockles to the noodles. Always a long queue." - Michelin Inspector
"This third-generation hawker stall—another Bib Gourmand awardee—has no shortage of customers, thanks to its ability to produce a plate of char kway teow that’s the perfect balance of savory and sweet." - 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.
"This year, two fried kway teow establishments receive Bib Gourmand distinctions for the first time: Outram Park Fried Kway Teow. Right opposite the latter in Hong Lim Market & Food Centre is another new Bib Gourmand recipient, Tai Wah Pork Noodle." - Rachel Tan
"This year, two fried kway teow establishments receive Bib Gourmand distinctions for the first time: Lao Fu Zi Fried Kway Teow on Old Airport Road and Outram Park Fried Kway Teow." - Rachel Tan
Patty Palmer
c k
Simon Teo
Dan N
Adrick Loh
Mr T
TeenaSanFran SanFran
Stephen Santosa
