Outram Park Fried Kway Teow Mee (#02-17)

Pretty good nostalgic plate of fried kuey teow. Seldom seen wetter version. Not super oily. Order the $6 version. Actually the eggs are fried just right into the KT. Sihum is fresh and not overly cooked. Always long queue. Like to come around 2pm, either u get into the fast queue or it's sold out so straight forward blindbox, don't need wait over 20mins. As peak hour queue is crazy. Worth a visit for foodie who remembers the old school singapore food taste. Order pay in the queue then get issued chopsticks to qualify for your plate. Considered fast and orderly service.

Legendary Fried Kway Teow! From the start, ordering process is very efficient and orderly, with young boss coming to take advance orders & collect payment. A whole wok will be fried up & serving those non-chilli plates systematically followed by chilli plates. Very fast frying and service. Plates remain savoury and umami as prior visits and the main highlight will be the plump above average size, super-fresh cockles. The large sized plate is my preferred choice whenever I make the trip down specifically to get my Fried Kway Teow craving. Come in the morning before the 11am lunch crowd on weekdays to have a shorter waiting time of 15+min.

Outram Park Char Kway Teow is hands down one of the best plates of char kway teow in Singapore! The wok hei is incredible – that smoky aroma hits you the moment the dish arrives. The noodles are perfectly fried with a nice balance of sweet and savory, and every bite is packed with flavor. Fresh cockles, crunchy beansprouts, and those sinful little bits of crispy pork lard make it even more satisfying. Despite the queue, it’s absolutely worth the wait. This is a true taste of Singapore hawker heritage and one of those iconic stalls you can’t miss. If you love char kway teow, this is a must-try. Shiok to the max!

Finally had my first taste of Outram Park Fried Kway Teow at Hong Lim! The family-run stall has been around since the 1930s and is still helmed by the second generation. (They start super early in the morning & usually sell out by 2 or 3 pm!) A true heritage hawker gem, it even received the Michelin Bib Gourmand in 2018. Be prepared to wait very patiently — min. 30 minutes!!! But it’s absolutely worth it. Rich, smoky & full of flavour, this plate of char kway teow lives up to its reputation. Definitely one of the must-try hawker experiences in Singapore. 🇸🇬 Generous with cockles, but 1 missing ingredient for me… where’s the lup cheong (waxed meat)??? 🤣

Not for the impatient, unless you come by super early. Stall opens at 6am, in case you are wondering. Pre lunch time queue is at least 1 hour. Worth the wait? Definitely. This is SG fried kway teow, and should not be confused with the Penang version. This version is on the sweeter side due to the dark sweet sauce, and is slightly moist. Highly recommend to add the extra crockles, and spiciness. Overall taste is further enhanced with the pork lard used, where you can bite into the crispy crackling. Saw some commentaries that the uncle cooks in large batch and thus nothing special, this is not correct. This version of fried noodles requires two steps preparation. The first step which is typically done in big batch, is to pre season and coat the noodles with the seasoning. The second step, which is crucial, is the final cooking under high heat to give the wok hei and also provide customisation to the order, like level of spiciness, with or without bean sprouts, crockles etc.

It's so hard to find a good plate of char kway teow these days—one that has a good balance of sweet and savoury notes. I think this stall nailed it, and every strand was coated with lard and egg. So sinful, yet so addictive! I ordered a $5 plate, requesting extra spiciness and bean sprouts. The plate portion and cockles were pretty generous. In this economy, this is a steal! I've been wanting to try this stall for ages but was always put off by the queue and the thought that it might be overrated due to all the tourists. That changed when a colleague vouched for the quality, telling me they cook in batches so the wait would be faster than I thought. So, I came by on a Saturday morning around 10:30 AM. There were around 40 people ahead of me, and alas, I still waited around 45 minutes. The queue was so long that it extended to the mezzanine seating area. Many patrons ordered multiple plates or takeaways, hence the long wait. But the team is quite efficient, as a roving staff would take orders and collect payment along the queue. Some fellow patrons, particularly tourists, were so cute; they even bought other food and ate while waiting!

Known as one of the best Kway Teow spots in Singapore, this place is famous for its rich, smoky flavor and always has a long line — waiting 30+ minutes at lunch is totally normal. It’s located inside the popular Hong Lim Complex Food Centre in Chinatown. 炒粿條麵／Char Kway Teow Freshly stir-fried and full of wok hei aroma, this dish mixes flat rice noodles and yellow noodles, cooked with light and dark soy sauce, garlic, chili, and eggs. It’s packed with juicy cockles, crunchy bean sprouts, and crispy pork lard for extra texture and flavor. The smooth noodles are coated in a rich, dark sauce with just the right balance of heat and sweetness. That signature smoky char makes it unforgettable. A must-try plate if you’re into local hawker food!

I've been here multiple times. It is definitely one of the most famous hawker stalls in Hong Lim and probably Singapore. Their fried char kway teow has this wok hey, freshness of the lala, and noodles that are moist from the dark sauce. It is fried by an old uncle while his son takes the orders. They open around 11am and sell out by 2pm on weekdays, so do come early as the queue can get quite long. As the queue can take around 30 to 40mins, sometimes I would order a large plate of kway teow for the long wait.