Stall: #01-138
This one’s a little controversial, with many either singing praises or bemoaning its long wait time. It’s understandable though – at Dong Ji Fried Kway Teow, each plate is painstakingly fried one at a time for wok hei (breath of a wok) to fully coat the flat rice noodles. This rendition is more similar to Penang char kway teow than our usual order of black, dark soy sauce-laden “wet” kway teow. A plate (from $5) comes generously packed with fresh ingredients, such as deshelled prawns and fish cakes. If you so happen to be here during peak meal times, be patient – it’s worth it in the end.
