Recommended by Johor Kaki. The fried bee hoon was solid stuff – with fiery wok hei, all the component parts broken down, soft, moist, caramelised, eggy and savoury. Best bee hoon I have tasted.
If you are a fan of fried Char Kway Teow, you may have heard of this stall located at Hong Lim Food Centre; Outram Park Fried Kway Teow Mee. This stall has been mentioned many times on mainstream media such as The Straits Times, Yahoo Singapore and 8 days, and even received the Michelin Bib Gourmand award in 2018.
As before, this was a gloopy, soft, integrated and well-gelled mess, with all the wok hei, sweet sauce and egg fragrance mixed in, such that you couldn’t tell where the kway teow began and where the noodles ended. This was what a good Singaporean char kway teow tasted like – greasy baby food.
The plate of char kway teow with crispy pork lard, bean sprouts, cockles and extra eggs looks appetising from its appearance. It is said that a good char kway teow can be judged by its ‘wok hei’ aka the charred taste brought about by cooking just the right portion over just the right temperature.
Overall, the dish still tastes better than others I tried in Singapore but I will not queue for it.
One such stall is Outram Park Fried Kway Teow Mee at Hong Lim Food Centre which is also recognised in Michelin Bib Gourmand Singapore 2018 and 2019 edition.
Judging from the snaking queues, Shawn’s not the only one who’s there for a super-early morning indulgence. The trick is to get there before 6.45am to avoid the legendary wait. Though this is one Char Kway Teow worth queuing for!
Overall, I find the Char Kway Teow at Outram Park Fried Kway Teow Mee to be good, and is definitely one of the better ones around in Singapore.