✍️16 Apr 2024. Shot this freshly fried sizzling, aromatic cha kway teow through the glass counter of BLK 724 Ang Mo Kio Fried Kway Teow stall.
I haven't been here at BLK 724, Ang Mo Kio since 2022, because everyday I see people post photos of the long queues at the popular stall 😱
Aaron said that if we come here at 10am, we will be the first few customers. But, don't be the first - let uncle warm himself and the wok up first. Be around the third customer onwards will be fine.
Yup, the mark of a veteran, savvy food lover.
Uncle Aw in action.
One thing I noticed about the best fried kway teow masters in Singapore. They are all fastidious professionals. Their work ethic permeates every aspect of their profession, from frying to the cleanliness of their stalls.
Take for example, NEA cleanliness rating.
Ang Mo Kio Fried Kway Teow - A
Aaron went to queue, I requested for the smallest serving (that's all my heart can take) 🤭
Before we even took the first mouthful, both of us concurred that this has to be the best char kway teow in Singapore right now.
We can smell the toasty roasty aroma of caramelisation or wok hei. We can see the dish has everything, thick with gleaming lard oil, large lard croutons, lup cheong (Cantonese wax sausage), fish cake slices, blood cockles...., all the classic essentials except just the chives (which would have made it perfect for me).
Uncle Aw liberally lays on the lard oil thick. It's blended with vegetable oil but the smell and taste of lard was pronounced.
Yay!
Lardy, savoury, salty with a bit of sweetness from sweet sauce (this is Singapore fried kway teow mah...). Slurpy, heavily greased kway teow and yellow mee, crunchy juicy bean sprouts. The oil greasing our lips like oily lip gloss.
Lard of the Rings.
Lots of lard croutons boulders buried in the mound of fried noodles. Saturated with lard oil, flooding our tastebuds with the taste of warm porcine sweetness with every bite.
The blood cockles were cooked through (I wouldn't dare raw or even medium rare at my age). But, when I bite into the spongy, pillowy clam, I can still taste the signature briny taste of blood cockle.
Wow 👍
The test of the pudding cha kway teow is in the eating. Ang Mo Kio fried kway teow tastes as good as it looks and smells.
Superb!
Our verdict was unanimous.
✍ 7 Jan 2022. You know right..., most Singaporeans have their own Top 5 list of the best char kway teow but ask them about it and you will just get the usual suspects. 724 Ang Mo Kio Fried Kway Teow is not often one of them. It's one of the most underrated char kway teow in Singapore.
Thanks to buddy Mark's recommendation, now I can add Ang Mo Kio Fried Kway Teow to my Top 5 Singapore char kway teow list.
Stall name: Ang Mo Kio Fried Kway Teow 宏茂桥鲜蛤果条
Address: 724 Ang Mo Kio Ave 6, stall #01-22, Singapore 560724
Nearest MRT: 5 minutes walk from Ang Mo Kio station
Tel: 9729 8273
Hours: 10:30am - 4:00pm (Mon off)
We got here at 10:30am (their opening time) and got our char kway teow in about 10 minutes. After we ate our char kway teow, a queue of about 8 to 10 people had formed up at the stall.
724 Ang Mo Kio Fried Kway Teow have been operating in AMK Central for nearly 40 years. It's one of AMK's best kept secrets. I lived in the block beside the hawker centre during my teens but didn't know about this stall till today 🤔
When buddy Byron brought back these two plates of char kway teow, it was glistening in the light and the smoking noodles smelled strongly of caramelised dark sauce and garlic.
The well browned fried noodles were tongue scathing hot and moist with lardy grease and dark sauce. The rice noodles and yellow mee were soft (easier to eat with a spoon) and tasted robustly savoury sweet which was layered with the taste of lard and smokey toasty wok hei.
The plump taugeh (bean sprouts) were nicely done - just fried enough to remove any raw taste but retaining all its crunchiness and juicy sweetness.
We had two plates of char kway teow - one without chili and one spicy. I prefer the non spicy one as the spicy chili sauce took out some of the subtle layers (nuances) in the dark sauce.
They have lup cheong (Cantonese wax sausage) which I like for the layer of savouriness that it adds to the dish.
The mound of smokey noodles was liberally spiked with large grease saturated, crisp lard croutons.
The essential blood cockles, fresh and plump. But, there were no chives in this char kway teow (which would have made it a balanced meal with essential vegetables 😜 ).
One of my Top 5 char kway teow in Singapore now. Got wok hei, got plenty of savoury sweet lardy flavour. Only thing is, this char kway teow is heavier on grease than most. It reminds me of Guan Kee, Outram Park, Meng Kee, Zion Road, Hill Street and Hai Kee but with more intense flavours and oilier.
Give Ang Mo Kio fried kway teow a try and see if it makes your Top 5 list.
Written by Tony Boey on 7 Jan 2022 | Updated: 26 Mar 2022
I personally find them better than Outram CKT. It is my honest opinion that may differ from others
ReplyDeleteWow, sounds so enticing! Need to go and try one of these days. Your friend, Aaron Ong has good strategy " Don't be the first in the queue!"
ReplyDeleteLast month went there during lunch time, there are more than 30 ppl in the queue.
ReplyDeleteMy personal taste bud rate outram de better than this plus the cockles are so small compare to outram de😆
ReplyDeleteThanks Tony!
ReplyDeleteMust remember to go eat this ckt tmrw after blood test at TTSH AMK Specialist Centre next door! 😋😋😋
I have no chance to taste it. Always long queue until out of stock. But we can't judge the standard by the "long queue" Each has his/her own taste. In the long past,there was a mobile cart kway teow hawker at the junction of Liang Seah Street and Beach Road opposite Beach Road Police Station (not there anymore). He used wood fire for his frying pan. His fried kway teow was super tasty. He had a lot of police customers. Plain 30 cents, 50 cents with egg. Any elders who stayed around there in the years 50-70s should know him very well.
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