Tiong Bahru Fried Kway Teow - Char Kway Teow with a Long History at Tiong Bahru Market

I’m always on the lookout for a delicious plate of Char Kway Teow because, honestly, who can resist the temptation of sweet and savory wok hei-filled fried noodles? When I noticed a long queue at Tiong Bahru Fried Kway Teow, I told myself I had to try it, regardless of the wait.

Although there were about 10 people ahead of me, the queue moved rather quickly, and I got my hands on a plate of Fried Kway Teow in just 20 minutes. The store front provided a brief history of the stall, dating back to the 1950s, which raised my expectations even higher.

Tiong Bahru Fried Kway Teow specializes in one dish only – Fried Kway Teow, with options priced at either $3 or $4. I opted for the $3 plate, which included the usual ingredients found in Char Kway Teow – Fish Cake, lupcheong (Chinese Sausage), Beansprouts, cockles, and eggs. However, I wished there were more eggs in the noodles as I could barely find any in my plate.

The Char Kway Teow lacked the distinct smoky flavor (Wok Hei), and it could have used more dark sauce to enhance its flavor and sweetness. However, personal preferences vary, and some might actually prefer it this way. Personally, I prefer my Char Kway Teow to be generously coated with dark sweet sauce for that indulgent bite. When placing your order, I would suggest asking the uncle to add more sauce to achieve a darker color. Additionally, the Char Kway Teow was slightly dry, whereas I prefer my plate of Char Kway Teow to be moist and slightly wet.

While some of my friends enjoyed Tiong Bahru Fried Kway Teow’s style of Char Kway Teow, I prefer mine to be darker, oilier, moist, and packed with eggs. In short, I would love the plate of noodles to be as sinful as possible.