Eaten this countless times but never tire of it as char kway teow is in our DNA. No doubt, Outram Park is still one of Singapore's best char kway teow - it even earned a spot in the Michelin Guide Singapore 2018 (not that we need them to validate our taste).
Nice blend of layered savoury sweetness from different sauces, egg and lard in that brown yellow jumble of soft noodles and crunchy bean sprouts. There was also a bit of subtle spicy heat as I asked for a little chili sauce. I liked it - at S$4 a serving, they are generous with fresh blood cockles, fishcake slices and pork lard crouton.
There is little if any toasty wok hei nowadays - that seductive aroma and taste of caramelised sugar and starch made by scorching noodles and sauces in a nearly molten wok. Missing also were grassy chives and savoury wax sausage. Some places have prawns which add another savoury layer to the taste (which I like).
👆Follow me on Instagram
It's not the char kway teow of Singapore food fables - that one had gone to good food heaven longer than l can remember.
Information for you 👉 Still, this is one of my go to places for a good char kway teow fix in Singapore.
Share with you a secret about this Hong Lim stall which only certain early bird regulars know 👈 click
Written by Tony Boey on 31 Jan 2019 | Updated 12 Apr 2021
I know of friends who must have at least 1 or 2 plates a day, in the
days long before blogging, Facebook, Instagram, and instant fame.
Went to revisit this old favourite today - it's been 3 years since I
ate this.
I reached Hong Lim food centre at 3:00pm and there was still a short
queue at the stall. There's always a queue here, just long or short, as
long as I could remember.
I joined the queue and a lady came to take my order and
money.
The piping hot SGD3 plate of char kway teow was huge, enough for two
small eaters to share. The boss was very generous with the extra taugeh
(bean sprouts) which I asked for.
The plate of char kway teow was quite simple. Just noodles, fresh
cockles and its bloody juices (seeham), crunchy bean sprouts, egg, savoury soy and fish sauce, and a bit
of lard - all put together with lots of high energy tossing and
turning in a hot wok.
No lup cheong (Cantonese sausage), fish cake, prawns or chives.
(Ah Heng, famous char kway teow uncle in Johor Bahru told me that this is the Teochew style. It's called seeham kway teow, and it's minus all the "frills".)
No lup cheong (Cantonese sausage), fish cake, prawns or chives.
(Ah Heng, famous char kway teow uncle in Johor Bahru told me that this is the Teochew style. It's called seeham kway teow, and it's minus all the "frills".)
The noodles were enveloped in a wet sweet, savoury, and not greasy sauce.
I liked the soft, wet feel and savoury flavour of the
noodles.
Wok hei, however, was not pronounced. Some charred bits but seared
noodles were unevenly spread. The weak garlic and lard aroma faded
quickly.
I cleaned up the whole plate of 1 million calories all by
myself.
No regrets.
No regrets.
After my char kway teow I watched the team at work.
One lady, takes your orders and collects your money while you're in
the queue. When you arrive at the front, the lady boss confirms your
order and relays it to the boss who will fry the noodles to your
specifications.
The busy boss, Mr. Ng, is very accommodating - more chili, less
chili, more taugeh, less taugeh, cooked seeham, rare seeham, just say it.
This simple system works well and the boss seems to enjoy himself
judging from his quick, rhythmic swaying, bouncing, dancing as he
fries, non stop.
Mr. Ng still wears that signature white T-shirt of old school Teochew chefs. (Mr. Ng is Hokkien, but his father who founded this stall learnt the art from a Teochew sifu or master.)
Mr. Ng still wears that signature white T-shirt of old school Teochew chefs. (Mr. Ng is Hokkien, but his father who founded this stall learnt the art from a Teochew sifu or master.)
This was another customer's plate. It was drier and looked more gummy
than mine. Perhaps, my extra juicy taugeh made mine wetter.
I shall be back for this "normal" version. Plus extra seeham 😛
This picture made me hungry, already. Again.
This picture made me hungry, already. Again.
Highly recommended.
Return to Johor Kaki homepage.
Restaurant name: Outram Park Fried Kway Teow
Mee 欧南園炒粿麺
Address: 531A Upper Cross Street, #02-18 Hong Lim
Market & Food Centre
GPS: 1.285509,103.845734
Hours: 6:00am to 4:30pm (Closed on Sundays and
public holidays)
Non Halal
Date visited: 8 May 2014
Return to Johor Kaki homepage.
Haha...I just ate it 2 days ago with my colleagues too! We simply loves it :) We will eat ar least pnce a month for sure!! :P
ReplyDeleteTotally not comparable with Penang char koay teow. Just after the first spoon I ate this Outram Park char koay teow, immediately I start to plan what to eat next that can completely wash out the taste in my mouth.
ReplyDeleteThe hum is cooked just right and the size is perfect... add $2 hums please! No hum, no CKT
ReplyDeleteHi JOHOR KAKI Blog, can u shed some light on the cockles (see hum) situation in Singapore? Why is it such a scarce commodity? Hawkers stare at me when I say “jia hum”, the other day at the satay bee hoon stall in AMK, the hawker replied $3! I said ok, then she yelled back, 不可以啦！
ReplyDeleteI just had a plate last Saturday… is it me or the noodle’s are much more mushy than I ever remember? It’s like Chee Cheong Fun level of softness.
ReplyDeleteThis one is cooking 1 big Bowls for many plates, mass production, how to eat??
ReplyDeleteCKT for breakfast very unusual. Do you think too heavy and oily for your stomach in the early morning. For me no no.
ReplyDeleteDo you take CKT for breakfast ??? Spicy and with chilli !!! Not appropriate for breakfast in the morning but a meal is OKAY
ReplyDeleteI had this stall a few times and I have to say its standard is not consistent for some reasons unknown. I had really mediocre ones before (that is when people say standard dropped, no longer as nice, I had better ones, etc) but when he gets it right, its one of the best I have tasted. But more often than not, its the queue not turns me off, haha!
ReplyDeleteTime changes so did the person and the taste.. no longer the same can be said.. my last time there was 3 years ago. It’s just like any ordinary stall or should I say others can be better.
ReplyDeleteThis is one of the best, if not the best.... Anytime l m around Chinatown, my lunch or dinner is here..... Unless sold out. 😂
ReplyDeleteold memory of CKT is the garlicy sweet sauce (no bitter after taste), aroma of wokhey and duck eggs. progressively thru the years CKT loses its tradition taste
ReplyDeleteAgree with many. Sub std. Many stalls at hawker centre can fry better. Most recent experience, no lup cheong, lacked aroma. Waste time queuing.
ReplyDeleteJust a normal plate of CKT, somehow the "peanuty" taste is gone..stopped patronising for sometime.
ReplyDelete