Singapore｜Lao Fu Zi Fried Kway Teow

I liked it, liked it very much! This is the drier version of Char Kway Teow, but it has its own aroma and right burnt sweetness. I'm used to Apollo Char Kway Teow, but they have retired. And their style is SUPER WET, and it's so goood! I want to state clearly, this is a very good Drier style of Char Kway Teow. I enjoyed it's blackness aroma, just the right amount of sweetness, and it is not loaded with fried pork lard (creepy!). Compare to Outram CKTeow (Hong Lim Food Centre), I very much prefer this one--51 Old Airport Road Food Centre, #01-12. It has crunchy Chye Sim and Beansprouts, skilfully done. By the way, it is has good moisture, not completely dry. I ordered mine without cockles and preserved sausages. I know that many people loved it, but trust me, without it--it's still very good. In fact you taste more of the noodle and sauce. Some people comment about how good the prawn is, how delicious the cockle is, how good the sausages is. Well for me, it's the noodle, the black sauce, the blending of the egg, noodles and kway teow. And most of all the frying skill that gelled everything together. The rest are just bells and whistles. I highly recommend this place for an awesome plate of char kway teow--i.e. the drier style. Just to be clear, it has moisture and smoothness.

Arrived at 11.57am and placed my order for one plate of black char kway teow (you can order white as well) at $5.00. The stall supposed to start at 11.45am but today they started preparing late so didn’t start cooking until 12.09am. Already I was #10 in the queue. Finally got my plate at 12.33pm. By then the queue was 30 plus orders with many still in the queue, yet to place an order. The plate of char kway teow was not too dry, got some wok heat but a bit sweet. You can ask to add lard bits but no prawns for the small serving. I am guessing only from $8.00 onwards. There’s a few decent sized cockles inside, along with Chinese sausages, bits of fish cake, bean sprouts and a few stalks of Chye Sim vegetables. Overall a good plate of char kway teow worthy of their Bib Gourmand award. But you must be prepared to queue during peak hours. Maybe 40 minutes or more!

Lao Fu Zi Fried Kway Teow, a Michelin Guide recognized treasure, is an absolute delight for noodle enthusiasts 🌟🙌🏽 The star of the show here is the fragrant and tantalizing plate of Fried Kway Teow - there’s an option to go for white (savoury) & black (sweet). Each strand of the flat rice noodles is expertly stir-fried to perfection, absorbing the smoky flavors from the wok. The dish is generously adorned with succulent morsels of fresh seafood, tender strips of chicken, and crispy bits of Chinese sausage, adding layers of complexity to the already delectable dish 🍜