影片
Arriving by bus: 2, 12, 33, 54, 63, 124, 143, 147, 190, 851, 961, 970, CT8, CT18, CT28 (Bus Stop No. - 05039, New Bridge Ctr), Arriving by Train : Exit A, Chinatown MRT - NE4 on the purple line
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營業時間
今日營業
11:30 - 19:00
星期一至日
11:30 - 19:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
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 (Char Kway Teow) until I saw what was on my plate. . Ha! Dream on, I told myself.The shop is managed by a couple, probably with senior citizen status. The lady would take the order and serve the customers while the man did all the frying. Hill Street Fried Kway Teow, is perhaps the plate of CKT which I had seen the most yellow noodle. The serving of noodle is close to the serving of kway teow. Consistently fried with a good taste and dark brown color, yummy! The "Hum" was bigger in size than the usual and ingredients like Chinese sausages were generously put in. Other than that, spring onions, eggs and beansprouts were used, matching the basic ingredients of CKT. Self service is expected but it would be exceptional if you are sitting nearby the stall.
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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..)
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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.
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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 think this is one of the better fried kway teow. Recommended.
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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.
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