Hill Street Fried Kway Teow

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My eyes caught the words "Hill Street Char Kway Teow" while I'm on my food adventure in Chinatown Complex on Christmas Day. It somehow ringed the bell and I thought I had read somewhere that they were good. Though I was rather full after those breakfast meals I had, I decided to give the dish a try before I "closed" my stomach for breakfast.There were big "Hums" (cockles) on display, not the real ones but replica. Initially I thought that there were really such big cockles for my plate of CKT (C

I was most definitely drawn to this stall due to the big 'hums' or clams on display.(+) Very fragrant and was by our books an ideal plate of CKT.(+) The 'wok-fire' was sufficient and strong enough to bring out the flavours.(+) Good portion of clams indeed, and particularly enjoyed the abundance of bean sprouts which gave the crunch and the Chinese sausage enhanced its aroma.(+) Was not overly oily (Let's face it, this was afterall not a healthy dish..)

I always eat fried kway teow at this stall. It is still very nice after all these years. The price has increased but the standard is still good. I always order without the cockles. They will replaced it with a prawn and ingredients like fishcake, beansprouts and my favourite pork lards. Pork lards is the star of this dish and without it, the flavor will not be the same. Recommended.

The stall is manned by an elderly couple. The prices have raised to $3 and $4 recently. I always go for the $4 portion with extra chilli added. The kway teow and the yellow noodle were fried well to give it a distinctive wok hei. The texture was rather moist with handful of ingredients like cockles, lup cheong, fishcake, bean sprouts and egg added. They fried it with pork lard oil together with bits of pork lards in it to give it the aromatic flavour. I have tried quite a few others but still

This is one of the regular stalls that i always go for the fried kway teow. I have never been disappointed so far. This stall is manned by a husband and wife team. Though it stated self service is expected but if you are not sitting too far from the stall, the wife tends to serve it to your table rather than signalled you to pick up. The kway teow and the mee have always been fried with a distinct wok taste with ingredients like cockles, chinese sausage, fishcake and vegetable. If you want to h

I won’t really recommend the char kway teow from this stall. It costs $3 for a plate for char kway teow but all you taste is the kway teow and oil. I feel there is not enough sweet sauce used to fry the plate of char kway teow. There are much better stalls out there.

When the other famous Hill Street fried kway teow is well hidden at Bedok South then maybe this is a good alternative. I discovered this stall out of chance and i have been a regular customer since then. Their standard is pretty consistent so far, the kway teow is always well fried, with reasonable amount of cockles and lup cheong. I can also taste the crunchiness of the bean sprouts and the distinctive wok hei. This plate of fried kway teow has the right combination to make it good. The plus po