We dish up our favourite spots for wok hei-kissed char kway teow with a lipsmacking balance of sweet and umami, crunchy and chewy.
PENANG SEAFOOD RESTAURANT
76 Lor 25A Geylang
I'm a fan of the usual "black" char kway teow, but I love the Penang version here too for the chilli heat, and the skinnier strips of flat noodles. The wok hei is phenomenal and never fails to get my appetite going. Portions run large, and come brimming with thinly-sliced lup cheong (Chinese sausage), eggs, and super duper crispy pork lard. - Mia Chenyze, lifestyle and consumer writer
NO. 18 ZION ROAD CHAR KWAY TEOW
Stall 17, Zion Road Riverside Food Centre, 70 Zion Road
I am generally not a fan of cockles - I normally find them a bit too chewy and fishy - but somehow this hawker does it so well that the cockles complete the dish for me. The flavours and textures are layered so well, and with just the right amount of black sauce, that I usually polish off a whole plate just by myself!
HILL STREET FRIED KWAY TEOW
#01-187, 16 Bedok South Road
I've been going to this stall for years. The old uncle can be a little temperamanetal at times, but there's no faulting his skills. He's also very generous with the eggs and I particularly like that the noodles don't taste greasy. I usually request for it to be fried without cockles, and with extra dark sauce to boost the complexity of the flavours. - Jessie Ng, editorial support
LAU FU ZI FRIED KWAY TEOW
#01-12 Old Airport Road Food Centre, 51 Old Airport Road
You can't miss it. It boasts one of the longest lines in the hawker centre - I've queued for as long as 45min before ─ but it's well worth the wait, and it helps that the staff are always pleasant and accommodating (more fried lard!) in spite of the hectic pace. They have both "white" and "black" versions, but I'm partial to the darker version for the sweetness it carries. - Simone Wu, beauty editor
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