Here’s Your Ultimate 2025 Guide to the Best 17 Char Kway Teow Stalls in Singapore That’ll Wok Your World

If you’re a char kway teow enthusiast in Singapore, you’re in for a treat. This beloved dish, known for its smoky wok hei and rich flavors, is a staple in many hawker centers across the island. Here’s a curated list of 17 must-visit char kway teow stalls that promise to satisfy your cravings.

Fried Kway Teow @ 724 AMK

Now, there’s an underrated char kway teow stall in Ang Mo Kio that you should totally visit. The CKT here won my heart with its ample smokiness and flavours, and the stall goes by a simple name — Fried Kway Teow. The char kway teow was a heavenly aromatic mess of noodles, fish cake slices, beansprouts and pork lard with a couple of cockles thrown into the mix. This stall’s version definitely leaned more towards the wet side but not overwhelmingly so. The rice noodles and yellow noodles, which were nicely stir-fried, were lusciously soft in texture and well-coated in the dark soy sauce. An intense smoky flavour beautifully melded with the sweetness of the soy sauce. I requested for chilli to be added into my order and I felt that the spiciness was just right. I also loved how it was pleasantly eggy.

Joo Chiat Place Fried Kway Teow

Nestled within Dong Cheng Eatery, Joo Chiat Place Fried Kway Teow has been a staple in the East since the 1950s. Currently helmed by Ms. Ling, who inherited the stall from her father, this establishment continues to serve char kway teow that resonates with both tradition and flavor. Each plate is stir-fried to order, ensuring a fresh and smoky experience with every bite. The dish boasts a harmonious blend of noodles, Chinese sausage, fishcake slices, fresh cockles, and fluffy omelette chunks, all enveloped in a light soy-based sauce that imparts a subtle wok hei aroma. Unlike the darker variants, this rendition offers a lighter hue, catering to those who prefer a less intense flavour profile. Despite its unassuming location, the stall has garnered a loyal following, with patrons drawn to its consistent quality and nostalgic ambiance. Whether you’re a longtime fan or a curious newcomer, Joo Chiat Place Fried Kway Teow promises a satisfying plate of char kway teow for everyone.

Outram Park Fried Kway Teow Mee

Touted by many as one of the best char kway teow in Singapore, Outram Park Fried Kway Teow Mee is often swamped by crowds during lunch hours. This legendary stall that has been serving delectable plates of char kway teow since the 1950s. The stall has earned a spot on the Michelin Bib Gourmand list, a testament to its quality and popularity.

The dish here is known for its moist texture, generous portions of cockles, and the perfect balance of sweet and savory flavours. The noodles are smooth and thoroughly coated with special black sauce, packed with a wallop of wok hei. Each bite gives a textural crunch from the deep-fried lard. So shiok!

Hill Street Fried Kway Teow

Hill Street Fried Kway Teow, situated at Bedok South Food Centre, is renowned for its traditional approach to this classic dish. From father to son, it’s heartwarming to see the second generation keeping this legacy alive. The stall offers a glistening plate of Char Kway Teow with just the right amount of wok hei. Ingredients like beansprouts, spring onions, Chinese sausage, cockles, and egg are expertly combined to deliver a flavorful experience. We enjoyed the crunchy bean sprouts and bits of crunchy pork lard, with lots of eggs and sweet dark sauce. Chives are also added to enhance the flavours of the noodles.

Dong Ji Fried Kway Teow

Uncle Teng has officially retired and now her daughter is the one-woman-show behind numerous plates of delectable char kway teow. She fries each plate individually to ensure the flavours are concentrated and the dish is served piping hot. She single-handedly takes orders and fries the kway teow. Fresh prawns and squid are added into the oil before the noodles. Each mouthful of fluffy noodles were well-coated with spicy, eggy goodness, giving it a lovely taste and texture. The dish also had enough wok hei and plump cockles, completed by strips of chives. Instead of the usual sweet finish, Dong Ji char kway teow is more savoury, with a good amount of smokiness. Whenever I visit Old Airport Road Food Centre, this is a must-order.

No. 18 Zion Road Fried Kway Teow

Judging by the framed newspaper article of Singapore’s Prime Minister Lee Hsien Loong hanging proudly at the stall, it says a lot about the reputation of No. 18 Zion Road Fried Kway Teow. Despite his fame, owner Mr. Ho is friendly and approachable. He cooks each batch upon order and the portion is one of the most generous in Singapore. The stall’s rendition of char kway teow boasts a robust wok hei, generous portions of fish cake and cockles, and a hint of spiciness that elevates the dish. Each plate of Char Kway Teow has everything from Chinese sausages, fish cakes, cockles, eggs to bean sprouts and chives. The noodles were soft and moist and perfectly enveloped in the greasy sauce that was savoury with a hint of sweetness. The stall earns a spot on the Michelin Bib Gourmand list, solidifying its reputation as one of Singapore’s top char kway teow destinations. To be honest, it is still our favourite thus far.

Armenian Street Fried Kway Teow

Started in 1949 by Mr. Lim’s father back in Armenian Street, this street side stall was well-loved by many char kway teow fans. Mr. Lim helped his father since young and took over in the late 1980s. The moist noodles are well-coated with sweet dark soy sauce and fried to perfect goodness, with sufficient wok hei and small, crunchy pieces of pork lard. Generous portions of Chinese sausages, cockles, eggs, bean sprouts and chives added on the desired flavours to this culinary wonder. We found that it tasted better when chilli is added into it.

Lai Heng Fried Kuay Teow & Cooked Food

A hidden gem in Shunfu Mart Food Centre, Lai Heng Fried Kway Teow has been a neighborhood favourite for decades. The stall churns out plate after plate of smoky, flavour-packed kway teow with stunning consistency. Each serving comes generously loaded with lup cheong, cockles, bean sprouts, and egg — all tossed in a luscious dark sauce that clings perfectly to the noodles. What makes this version special is its slightly wetter texture and the punch of wok hei that hits you right from the first bite. If you like your char kway teow rich and indulgent with bits of crispy pork lard, this is one stall you don’t want to miss. Be warned though — queues can get long, especially during peak hours, so go early!

Circuit Road Char Kway Teow

Mr. Chee’s father started the business more than 30 years ago. Mr. Chee used to run a car workshop and only took over the stall about 10 years ago. His char kway teow is a little different. He doesn’t use lard and uses sausage and ham for his char kway teow. His homemade chilli sauce is pretty solid, packing a really good punch. We ordered the $3 and $4 version and found the $4 plate of char kway teow bigger, with an additional big prawn. However, the $3 is good enough with decent wok hei. The reason behind Mr. Chee being labeled as the “Dancing” char kway teow man is because he sways along with his frying movements. He explained that this helps him keep fit.

食得福 Fried Kway Teow

When a few readers introduced me to the same CKT stall, it made me very curious (especially when it is located in Ang Mo Kio)! I dropped by for lunch at 食得福 CKT opposite AMK Hub and was pleasantly surprised how simple but tasty their noodles were. The aunty has been frying CKT for more than 20 years and even though her ingredients and sauces are nothing special, it all depends on how the hawker controls the fire and makes the noodles come alive. This is a very good plate of char kway teow which is wet enough and smoky enough. Plus, they even have stir fried mee tai mak which has become my new favourite.

91 Fried Kway Teow Mee

This is perhaps, one of the rarest char kway teow stall in Singapore that has chye sim and ikan billis as toppings. We found the wok hei really gratifying and enjoyed the crunchy texture and savoury-ness coming from the ikan billis. It changed the overall taste of traditional char kway teow. Owner Mr. Tan explained that his char kway teow is stir-fried with a special broth that takes about 10 hours to prepare. He replaces the sinful pork lard with vegetable oil for a healthier choice. It’s quite amazing that we could smell the aroma a few stalls away, while Mr. Tan is frying char kway teow. However, the only downside is that we found his portion too small and ingredients too little.

Meng Kee Char Kway Teow

Tucked within the quiet Havelock Road Cooked Food Centre, Meng Kee Fried Kway Teow is a beloved stall with over 40 years of heritage. Each plate is stir-fried to order, ensuring a fresh and flavorful experience. The char kway teow here is known for its pronounced wok hei, generous portions of cockles, and a sweet-savory profile that resonates with many locals. The noodles are slightly wetter than usual, providing a delightful contrast to the crispy pork lard and lup cheong.

Seah Im Fried Kway Teow Mee

Located within the bustling Seah Im Food Centre near HarbourFront, Seah Im Fried Kway Teow Mee is a hidden gem cherished by locals. This humble stall serves a mix of flat rice noodles and yellow noodles, stir-fried with eggs, bean sprouts, and fresh cockles. The dish is known for its subtle sweetness and a gentle touch of wok hei, providing a comforting taste reminiscent of traditional home-cooked meals. While the stall also offers other dishes like fried carrot cake, their char kway teow stands out for its simplicity and consistency.

Heng Huat Fried Kway Teow

For years, there have been mixed reviews about Mr. Tan’s char kway teow. He has tweaked his recipe many times just to satisfy that tastebuds of those who prefer a guilt-free indulgence. We went on a Saturday evening for dinner and his stall is already lined up with customers. Char kway teow here is stir-fried with bean sprouts, cockles, eggs and topped with a mountain of chye sim. It’s so abundant that we had to re-position the chye sim so as to capture the noodles in our photos as well.

Green Sky Fried Kway Teow

Nestled within Bedok Corner Food Centre, Green Sky Fried Kway Teow is a halal-certified stall that has been delighting patrons since 2006. Founded by Sunny, a former army chef, the stall is a testament to his dedication to mastering savory dishes, transitioning from a background in traditional desserts. Their signature Cockles Fried Kway Teow is a harmonious blend of flat rice noodles, fresh cockles, and bean sprouts, all imbued with a delightful wok hei. The noodles are slightly moist, ensuring each bite is flavorful and satisfying. For those seeking variety, the stall also offers a seafood version, generously topped with prawns and squid.

Lao Fu Zi Fried Kway Teow

Located at the Old Airport Road Food Centre, Lao Fu Zi Fried Kway Teow offers both black and white versions of the dish. Each plate is cooked to order, ensuring a fresh and flavorful experience. The stall’s char kway teow is known for its smoky wok hei, generous portions of ingredients like bean sprouts, egg, Chinese sausage, and cockles, and a secret soy-based sauce that ties everything together. The stall’s commitment to quality has made it a favorite among locals seeking an authentic taste of Singapore.

Hougang Oyster Omelette & Fried Kway Teow

Tucked away in a modest coffeeshop at Block 435A Hougang Avenue 8, Hougang Oyster Omelette & Fried Kway Teow is a hidden gem cherished by locals. Run by the dedicated husband-and-wife team of Mr. Ong and Mdm Lim, this stall has been serving delectable dishes for over 30 years, starting from humble beginnings at a pasar malam stall. While the oyster omelette is the star, their char kway teow shouldn’t be overlooked. Prepared by Mdm Lim, it features a delightful mix of flat rice noodles, Chinese sausage, fish cake, bean sprouts, and cockles, all stir-fried to achieve a subtle wok hei. The dish leans towards the wetter side, offering a comforting and flavorful experience.

Here’s our updated favourite char kway teow list. Let me know what else should we try? Guess it’s time for us to hit the gym!