Outram Park Fried Kway Teow Mee

The secret is the pork lard.
One of the best, not the best. I like this version of sweet char kway tiao for the longest time. And the secret is the crunchy pork lard. The chilli can be better so that keeps me from giving the fifth Star.
Eat it when it’s hot, that’s the best flavor!

Breakfast of champions: char tway teow with teh o’ais limau.
I am totally addicted to char kway teow and eat as much of it as I can when I’m Singapore or Malaysia, so I was pretty excited that I could get some of the good stuff as early as 6am. Filled with delicious crunchy pork lard and rice noodles, it’s not exactly a healthy start to the day, but damn it’s good.
I came early in the day and it wasn’t too busy, so the kway teow mee was served fast and fresh for just $ 3. I shared it with my partner and with the heat that had already kicked in, was enough to keep us going until lunch (though I could have easily smashed one to myself without hesitation!).
The cockles are very fishy, so if that isn’t your thing I would recommend ordering without it. We opted for extra chilli and it was well spiced.
Definitely a dish I will be missing at home and having been to Penang the day after this visit, can say it’s right up there as one of the better noodle dishes I had on this trip.

It’s one of the best if not the best Char Kway Teow in Singapore. It’s done the Singapore style i.e. a bit wet. The cockles is done just right … al dente! Long queue is to be expected but definitely less than an hour. Very affordable pricing. A $ 3 plate is usually sufficient for me!

It’s known to be one of the top five spots for fried kway teow in Singapore. The queue for this hawker stall definitely reflects this as there is always a line here get this Singapore favorite even on off hours. Only one cook in the back and this guy is working hard, vigorously tossing the ingredients in the wok, and has the ridiculous sweat-​soaked t-​shirt and brow to prove it (it seriously looked like the guy entered into a wet t-​shirt contest). In my opinion the fried kway teow was pretty tasty but did not come close to being some of the best that I’ve had while in Singapore. It was very fishy and lacked some other ingredients such as Chinese sausage and fish cake which I personally like in fried kway teow and it’s not served on top of a banana leaf.

I think the saying goes, «you eat with your eyes first.» Unfortunately, fried kway teow is not a pretty looking dish with its brownish, grayish color, noodles all jumbled together forming an indistinguishable pile of stuff. But, my first and, so far, only encounter with this dish wasn’t that bad; I expected as much given the line that snaked through the food court when we arrived.
When we made it to the front, we could see the the chef – a one man noodle frying machine churning out dish after dish of fried kway teow. His shirt was soaked and beads of sweat trickled down his brow over his face. I found his quickness impressive, but I couldn’t help thinking of the possibility of a stray droplet of sweat making its way into our dish.
It was a good sized serving of the fried noodles. A thick sauce coated the noodles, making everything the same color so I couldn’t tell what yummy little bits were contained in my chopstick-​full of noodles. The cockles were a chewy surprise, though there were some pieces that had cockle intestines oozing out; I just gave those pieces to the mister. Overall, a yummy, interesting dish that I wouldn’t hesitate to try again.

Definitely the best char kway teow in Singapore. I usually avoid going 11:30am to 2:30pm. The wait time is crazy.
Very simple. Cockles, noodles, bean sprouts, lots of garlic and lard. No Chinese sausage or fish cakes. I get mine with $ 2 extra cockles, fried white with extra chili.
RTE whenever I’m in Singapore.

Get the extra egg and cockles! You deserve it after waiting on the line. The closest thing to Penang char kway teow that I’ve ever found in Singapore, imho. The addition of the crispy pork nicely disguised in all the mess in the plate was definitely genius!

Soooooo tasty. Best Char Kway Teow in the country, for realz. Long lines during lunch. You’ll be hard-​pressed to find a table anywhere, but take it to go and huddle in some park around just gobble up the goodness.
Just do it

so where do you get char kway teow at 6am in the morning?
here la!
truth be told, i’ve not had a plate of char kway teow for ages!
but somehow, army food just makes you crave what you cant get inside.
since it’s early in the morning, there isnt a queue.
order, pay and be seated.
they will deliver to your table even though it says self-​service, i guess only when they arent busy.
my previous complains about them is that their version tends to be too dry.
but today it was very much to my liking.
together with nicely cooked (not under and not over) cockles (albeit a little small).
every now and then you also get a delightful crunch of crispy pork lard!
breakfast of champions?

The best Kway Teow I have had ever. Not oily like most places. My 7 year old daughter loved it without the chilli or cockles.

The crowds at Hong Lim Complex FC can get insane, and it pays to go there a little early for the good stuff. Found this place upstairs and towards the middle of the unusually shaped hawker centre. They serve char kway teow and that is all. $ 3 for the standard serving, $ 1 extra for more cockles, 50c for more egg. The cook had just finished the last batch when I arrived, so I got to watch him work, and he is a master at it.
He deserves 9.5÷10 for the food, but I had to round down for the lack of sliced pork. Otherwise, everything was fantastic and delicious. If you are in the area, stand in line, watch the master work, then savor his art.

I’m a huge fan of char kway tiao; it’s no doubt really sinful but I just can’t resist the smooth pieces of kway tiao and the pork lard. The char kway teow here was moist but not overly greasy. Just the right amount of sweet dark sauce to accent the savoriness, yet not overpowering it, and plenty of wok hei. Finally, the spicy chili gave this simple hawker dish just that bit of oomph. The Ingredients included the usual beansprouts, cockles, fish cake and pork lard. Most notable was, of course, the succulent cockles and ultra-​crispy pork lard. Overall, definitely one of the best char kway tiao that I have eaten, and no doubt very highly recommended!

This is hands down, the BEST char kway teow you can get in Singapore.
It’s almost an institution and you cannot say you’ve had char kway teow until you have eaten here. Waiting times can get insane, especially during lunch hour, and waits of up to 45mins are really common.
The old chef is a master at what he does, and he cooks it non-​stop till the crowds begin to dissipate near the end of lunch hour before taking a break and closing.
The pricing is insane as well, for the incredible standard of the char kway teow served — $ 3 for the standard serving, $ 1 extra for more cockles, 50c for more egg.
Guaranteed to leave you wanting more.