Char Kway Teow
"Flat rice noodles stir-fried over high heat with dark soy sauce, chili, cockles, lap cheong (sausage), and pork lard. It's smoky, greasy, and incredibly addictive, known for its 'wok hei' (breath of the wok)."
Logistics
Affordable
Vibe
Smoky, indulgent
Duration
15 minutes
Best For
Lunch
The Backstory
Originally a poor man's dish, sold by fishermen and farmers who used leftover noodles and lard. It's notoriously unhealthy but beloved by everyone in Singapore as a guilty pleasure.
Local Secret
"Outram Park Fried Kway Teow at Hong Lim is the gold standard. It's slightly 'wetter' and creamier because of how they use the eggs. Expect a queue, but it's 100% worth it."
Gallery
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