In 2010, I published “The End of Char Kway Teow” which was a clarion call for us to do something about beloved hawker dish whose popularity has been waning in recent years. Back then, I had already observed that the we only have a handful of Char Kway Teow masters left and most of them are nearing retirement […]
Did you know that there are not one, but two famous Hill Street char kway teow stalls? The more well known one is located at Bedok which has been taken over by the son of the original hawker. The other one, which doesn't get as much publicity, is located at Chinatown Complex Food Centre.
I was on a treasure hunt one day after receiving a heads-up from The Silverchef about a certain char kway teow man in an old coffeeshop around the area. Unfortunately, he didn't give me an address nor did I remember who it was that told me about it at that time. I just remembered vaguely that someone had told me about an old school char kway teow man in a coffeeshop close to Sungei Road Laksa and The Beef House.
This is one of the few stalls I know who still insists on using pork lard to fry the oyster omelette. Their typical plate of oyster omelette is 70% crispy and 30% gooey which is a very nice combination of textures. For those who have dentures, you can also request for them not to fry it too crispy, so that you can still gum the the gooey bits.
Dancing Char Kway Teow man of Circuit Road Food Centre
It is good to find a Char Kway Teow man who seems to have fun fun at work. Mr Chee Wei Liang, 60 tells me that he doesn't have time to exercise, so he incorporates a dance routine when he fries his kway teow in order to work up a sweat. I am sure that the heat and steam from the wok also helps to complete the sauna treatment.
Armenian St Char Kway Teow: It’s Really The End of Char Kway Teow
I'm telling you: It's REALLY The End of Char Kway Teow!
I have been sounding the alarm about the impending demise of Char Kway Teow for quite a few years now. It's fate was encapsulated in the title of my first book "The End of Char Kway Teow" which was published in 2010. Since then, not much progress has been made and my recent interview with the owner of Armenian Street Char Kway Teow seems to be only adding more nails to the coffin of this iconic Singaporean dish.
Zheng Ling Char Kway Teow: There is hope for Char Kway Teow!
Things are certainly looking up for Char Kway Teow! When I published my first book in 2010, it was titled "The End of Char Kway Teow" because at the time, I observed that all the best Char Kway Teow stalls in Singapore were manned by wok masters who qualify for the Pioneer Generation Package. I am glad to see that since then, there are not just one, but a few young Char Kway Teow hawkers who have decided to take on this very popular Singaporean dish.
Toa Payoh Fried Kway Teow: The One that used to be at the Bus Interchange!
This stall is closed This one is for those fans of the Char Kway Teow that used to be at Toa Payoh Central Bus Interchange! Yes, they have since moved to Toa Payoh Lor 7 after they demolished the food centre! I grew up in Toa Payoh and visiting the library was a weekly affair […]
Can Singapore Hawkers take on Michelin Starred Chefs?
Link to article “Are Singapore Hawkers Not Michelin-Worthy?” This article from hungrygowhere asked a very interesting question. How would our Hawker Legends fare against famous Michelin Starred Chefs like Gordon Ramsay? I would ask the same question this way, if Mr Ng of Hillstreet Char Kway Teow were born in another time and in another […]
One of the most common questions I get asked whenever I meet new friends is “Where is the Best Char Kway Teow in Singapore? Or for that matter “Where is the Best Hokkien Mee, Laksa, Yong Tau Foo etc etc”. Of course I direct them to this blog where they can read about the various […]
Geylang Lor 29 Hokkien Mee and Hill Street Char Kway Teow at the Ultimate Hawker Fest!
As you all know, Bedok Blk 16 market has been closed for close to a year and so that means that Hillstreet Char Kway Teow has been closed as well. So this year I called Mr Ng and asked if he had moved to a temporary stall somewhere. He told me that he decided to […]