Fu Ji Char Kway Teow – Charming Kway Teow that Won’t Disappoint

Mr Song has been dedicated to Fu Ji Char Kway Teow since 1972. Located within Sin Chin Wah Coffeeshop, this humble and unpretentious stall commands a steady stream of loyal fans. While he also sells fried bee hoon, Mr Song told me that patrons hardly go for his fried bee hoon, and that everybody comes for the char kway teow.

65-year-old Mr Song told me that he started cooking for the SAF back in his younger days. “They wanted me to sign on but I didn’t want to be tied down so I said no” he quipped. In order to run the stall by himself, Mr Song told me that he has to cut certain corners, and revealed that all his ingredients come from suppliers. If you pay attention, you’ll notice him cutting open bags of cockles to fry. However, for me, the essence of char kway teow comes from the wok hei. Wok hei is a charred aroma that many cooks struggle to incorporate successfully into their dishes. Mr Song has mastered the art of imparting an adequate wok hei to his kway teow through his expert frying skills, and this is the reason why the char kway teow from this stall is so tasty.

Both the Char Kway Teow and the Fried Bee Hoon come in three sizes – small ($3), medium ($3.50) and large ($4). We were kinda hungry after watching him cook so we got the large one. The flaccid kway teow isn’t overly oily and was evenly coated in beaten egg. I liked that he was generous with the eggs, which gave the noodles a smooth velvety mouthfeel. For me, this was the perfect consistency; not too wet and not too oily.

The charred aroma is hard to miss and the robust smoky flavor from the dish was simply alluring. No matter how you eat it, every bite is packed with the same deep smoky flavor. Another noteworthy component is the chilli. We highly recommend adding the chili for that extra oomph. I’m not good with chilli so I struggled to finish everything. The heat from the chili is the kind that grows on you. It may not seem spicy at first, but don’t be too quick to judge, like I did. I’ll probably tell him less chilli the next time round.

My only gripe was the lack of ingredients. I expected more lap cheong (Chinese sausage) and more see hum (cockles) for the $4 portion that I ordered. If you’re a char kway teow fan, you definitely can’t miss this.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Fu Ji Char Kway Teow. We will verify and update from our side. Thanks in advance!