Armenian Street Char Kway Teow - 303 Anchorvale Link

One of the better char kway teow stall in Singapore - for their well executed fare and also for their customer service. Since each order is individually prepared, the advantage is that you can customise your order. A dollar more for additional hum (cockles), with/without tau gay (bean sprout), more/less/no chilli and even request for more bak yu pok (fried pork lard) foc - they will accommodate gladly. The down side is, if there is a long queue (10 pax or more) or if someone before you has ordered a couple of takeaways (5 pkt or more) - be prepared to wait at least half an hour and beyond. My advise is to ask stall lady first how long is the waiting time before deciding to join the queue. In any case if you have all the time in the world, it's worth the wait. Not overtly sweet with a hint of wok hay. Flavourful but can be oily and wet for some. You can bite into a pork lard or two in almost every spoonful if you requested for more of it in the first place AND if the chef feels he has more than enough of it to last throughout their operating hours for the day. Keep your fingers crossed. Cheers! As of Apr 2022, their prices have gone up by 50 cents for the $3 & $4 portion. $5 remains the same. And they are unable to entertain me if I asked to add a dollar worth of cockles. They said not enough cockles.

Don't laugh at me, but some years ago when someone told me about this char kway teow stall, I really thought that Armenia also has a char kway teow dish. ? But make no mistake - this is a true-blue Singaporean classic and perhaps one of the most quintessential, old-school version, without the limelight of a Michelin star, that is. The Holy Trinity of their char kway teow dish: 1) Kway teow with a unique texture 2) Chunks of cai poh 3) Fresh crispy pork lard This char kway teow has a superb, moist yet wobbly texture, and it's stir-fried with an artful amount of wok-hei. The play of high heat and quick manoeuvring, plus the Maillard reaction between the kway teow, yellow noodles, minced garlic, fresh cripsy pork lard, cai poh and sliced Chinese cured sausages, releases an intense wok hei and complex flavours that are signature of their time-honoured craft. I'm super glad that there's such a legendary char kway teow stall here that's so near my home! Sinful bliss, or blissful sin... whatever you call it! ?

Standard kind of drop. Still good if you have the crave and it’s one of the cheapest among all famous CKT.

A very nice plate of Char Kway Teow with very crunchy pork lard. Bring back memories of childhood CKT taste. But the wait is pretty long, almost 30min.

Nearest LRT - renjong Taste - so-so Love the crispy pork lard ? Little sweet for me. Suitable fr kids, not spicy type Self service Price range frm $3-$5, add on available $1

When I arrived at 11.38am, there was already a queue. The wait was ard 25min till I got my takeaway. Been craving for this for awhile and the wait was worth. A $4.50 portion (medium) would suffice. Isn't too dark and sweet, just nice to my liking. Request such as darker or extra eggs can be put in. Uncles are happy to prepare them accordingly.

Char Kway Teow (SGD $3) @ Armenian Street Char Kway Teow. . Founded in 1949 by Tan Chong Chia as a humble pushcart, the stall moved several times over the years, and is now helmed by eldest son Tan Soo Kiat. . They're known for the classic, traditional old-school style. Generous use of fresh crunchy pork lard, wispy egg, crisp bean sprouts, chewy lup cheong / dried cured pork sausage, bouncy mini blood cockles, tender fish cake, all stir-fried with vigor. . Together with the kway teow / wide flat rice noodles and long cylindrical yellow wheat noodles, this slightly wet version has lovely smoky savoury sweet salty eggy flavour. Topped with a fresh garlic chive. Good wok hei / breath of the wok from the quick tossing.

Above average. Dry type. Not so oily. Not heavy sweet soya sauce type. Healthier. Has cockles in it. Compare to amoy Street hawker centre one I prefer that one. Long queue as it is fried plate by plate