Hill Street Fried Kway Teow has been around for decades. I think FKT is a delicacy in SG, everyone of us has our own favourite. I think I found my favourite. The texture of the noodles is just right, not too soft not too hard. One mouthful of it, the flavours just burst in your mouth. I can tell the elderly boss spent a lot of effort making the stock. Cockles is quite small, perhaps because we ate it during CNY period. Everything during CNY, increases price, esp seafood. $5 plate includes one prawn. Price is very affordable. Please support this FKT as the owners are already very old. We don't know when will it be their last day of operation.
Paul Chan
5
Super classic old school char kuay teow that has been around for ages. Smooth silky noodles full of wok hei and well coated in pork lard. Nice texture and balance of flavors. Can taste the lup cheong flavor all throughout the noodles.
Do note that hours are indeed indeterminate. Confirmed with the lady stallholder that they do not keep regular hours. The couple that runs the stall is pretty elderly and probably well into retirement. Better enjoy while they are still in operation.
Sharon
3
$5 portion here, with one prawn and 30mins queue for this plate during lunch time.
It's a decent, wet version of CKT but not quite worth the time it takes to queue during lunch. I admire uncle's dedication to frying each plate individually though.
The cockles are plump while the solo prawn was passable.
YL Wong
4
This stall at Chinatown Food Complex closes more days than it open for biz. Manned by 2 elderly… I can understand their stamina/ health and other personal priorities.
But food wise… if u like your CKT to be fried with passion and old school style…this is the place.
Be prepared to Q, all the CKT regulars will know this stall and will stand in Q to wait.
Each plate is fried individually, with wok
hey… that’s why the Q can be long.
To me, this stall is better than the CKT stall next to the main escalator. No right or wrong.
CP
5
CKT (Cha Kway Teow or Fried Kuay Teow) is such a staple in Singapore and one can almost certainly find one stall selling CKT in any food centre in Singapore. Here in Chinatown Complex Food Centre, there are numerous stalls selling this dish, each with slightly different expression and flavour so to speak. This stall is one favourite of mine for CKT. And if you see a queue outside of peak hours, it is a sign that the food is good. And it is! There was a queue of about 10 at 2pm and the wait took about 20 mins - which is nothing really compared to the hardwork and skill that goes into the plate of CKT. What I like about the CKT is how the savoury-sweet flavour and wok-hei aroma is fully infused into the noodle. For $4, there is a generous amount of lap cheong, plump cockles and crispy pork lard. What is also amazing is that it is served in a proper plate and not styrofoam plate used commonly.