Char kway teow

A delicious plate of this heritage hawker dish usually consists of Chinese waxed sausage (lap cheong), egg, fishcake, beansprouts, and cockles, all fried with ...

Nothing much has changed since moving from the now-defunct Hill Street Food Centre (beside Central Fire Station). The addition of Chinese chives here gives the dish a mild herby bite and the oh-so-good crunchy bean sprouts and pork lard bits make it irresistible. Hai Kee Teochew Char Kway Teow build its reputation at Margaret Drive Food Centre and moved to its current location as the former was demolished permanently. Those who dislike the sickeningly sweet dark soy sauce will be glad that it’s not pronounced here. Now settled in its current location at Amoy Street Food Centre, his char kway teow has since attracted a loyal office crowd working in the vicinity. An easy munch due to its wetness, Apollo’s rendition also leans towards the sweeter spectrum due to the dark soy sauce used. Touted to be one of the more underrated Char Kway Teow in Singapore, its overall taste can rival those from popular stores. Guan Kee Fried Kway Teow, a Michelin Bib Gourmand award recipient, assembles the savoury dish in detail. Hence, most diners who aren’t as health conscious prefer those fried in lard to the vegetable oil alternative. If there’s a dish that we can’t get enough of (and are especially critical of), it’s Char Kway Teow. The presence of lard can also make or break Char Kway Teow, as traditionally prepared. As established from its name, Char Kway Teow is colloquially known via its Hokkien vernacular.