Situated at Hong Lim Food Hawker Center adjacent to Chinatown Point and MRT train station, this is what I regarded personally as the best ever char kuay teow I have ever tasted.
Even before I patronize the stall, it has already been very popular over the last 2 decades or so.
It has also been awarded the the Michelin Bib Gourmand.
The owner certainly knows a lot about what makes a great char kuay teow dish and imparts his skills to his family members and voluntary employees.
Everyone knows the standard Char Kuay Teow dish comprises of rice noodles, dark sauce, clams and pork lards.
But how to add the right amount of sauce that blends in well with the noodles and makes the dish great and not so fatty looking – from others’ first impression – is another matter entirely.
Most great stalls – including the beef noodles I mentioned at Amoy Street – use red bowls, chopsticks and spoons. from my personal experience and what I heard from others.
I do not know exactly why but that seems a trend in my country Singapore for decades.
The stall starts exactly at 6am sharp and when it does, the queue of people becomes longer even in morning for retirees and those who do not need to start work so early morning.
Come lunch, it is pretty self-explanatory.
But at 3.30pm sharp, it will close.
Their service is also very efficient as they have a lady assistant asking every customer what they want before taking down their orders and passing to her cooking colleague and owner of the stall.
Speaking of the taste, the moment I tasted, I felt completely memorized and wanted to finish every bit of it.
The right amount of chill, dark sauce, clams and tasty hot and freshly cooked noodles truly makes this a top and No. 1 dish from my perspective.
Outram Park Fried Kway Teow Mee 欧南园炒粿條面
Hong Lim Food Centre #02-17, 531A Upper Cross Street, Singapore 051531
Opening Hours: 6am – 3:30pm (Mon – Sat), Closed Sun, PH