Guan Kee Fried Kway Teow – 50-Year-Old Old Char Kway Teow Stall in Ghim Moh!

No matter what time of the day you visit Guan Kee Fried Kway Teow, you will always see a long queue. Be prepared to wait around 45 minutes for your plate of char kway teow as the uncle cooks each plate to order.

This uncle has been frying char kway teow since 1969. Which means, this year is his golden jubilee! His wealth of experience is what got him a place in the Michelin Bib Gourmand 2019. He sure has come a long way from learning how to make this dish himself  as a street vendor.

What sets him apart from other hawkers is that he fries each portion individually. After frying up a huge batch, he will divide them into separate plates for further frying. This ensures that each plate gets enough ingredients and equal attention to quality.

After an agonising wait, we finally got to try it! We bought two plates ($4 each). The noodles were flavourful and were packed with wok hei. I would’ve like a tad more sweet sauce though. The darker the better — my personal motto.

The noodles were “wet” enough to eat comfortably for a dry noodle dish, which earned a stamp of approval from me.

This char kway teow was LOADED with lots of crispy lard, cockles, lap cheong, fishcake, and other ingredients. The amount of lard inside explained why the char kway teow was so fragrant! I know some people might not like that much lard in their char kway teow due to health reasons, but I feel that it is what makes the dish this tasty. I will definitely eat this again when I swing by the hawker centre with my family.

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

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