It’s a staple of every worthy hawker centre: char kway teow, one that’s thoroughly stir-fried with wok hei and a heap of plump blood cockles. Simply named as “Fried Kway Teow”, this noodle stall does just one dish – and they do it darn well. This particular stall was originally along Boon Tat Street in the 60s, meaning that the uncle has been frying up this char kway teow recipe for more than half a century. While it’s still evidently a dark plate of noodles, with ample dark soy sauce, it’s still “wetter” with a sweeter taste than most will assume. A plate starts from $4.
