Fried Kway Teow @ Amoy - 7 Maxwell Rd

Utterly disappointed with the quality of food served. Service (and really, I mean just the simple act of taking an order) was bad as well. If you've tried proper fried kway teow, get ready to be disappointed.

Went to Amoy hawker centre purposely for this fried kway teow. It is now $4 and $5 but price aside, it tasted horrible. After ordering my food, I saw the old uncle "the guy who used to helm the stall" is resting outside the stall and his daughter is behind the wok. I have already anticipated the taste won't be same. True enough, the kway teow has no smoky savoury taste, not enough sweet sauce hence a very light brown version. Had 2 mouthful and threw the rest away. Very disappointed and a wasted trip down.

Somedays, you get lucky and find a gem of a makanplace. I was wandering around the Amoy Street Food Centre Wednesday morning after popping my son off at NUS. Chanced upon this CKT stall. It's an exercise in nondescript at its very best! The stall was simply named, Fried Kway Teow and nothing more! How apt and to the point! I asked for a $4 plate with chilli and Pork Lard crispies, and before I could say Jack Robinson, the old man there had whipped up a delectable plate of one of the best CKT I've had in a very long time! The egg morsels stuck to the noodle strands; evidence that Lard was used in the making. The sweet sauce used was just enough to impart a tinge of sweetness without overwhelming the dish, and the pork crispies fresh and crackly! I hadn't felt this good eatingy favourite hawker dish in a very long time! It's Good, and I'll certainly be back for more:)

Walked past and decided to give it a try. Packed $5 pack. Wow, the portion is huge. It still taste good after 1.5 hours. Lots of big cockles ... not too oily. One of the best in SG imo.

One of the legendary char kway teow stalls in Singapore. The senior stall owner has been frying this dish for over 50 years. His char kway teow is somehow towards the wet version and has a slightly sweet flavour. The $5 plate I ordered comes with about 7 juicy cockles, lots of sliced fishcakes, beansprouts and eggs. The senior fries each order separately but he does it quite fast; about 3 mins per plate. I somehow feels his char kway teow tastes better when packeted and eaten about 20 mins later. Probably the taste got wrapped up and absorbed better by the noodles? Try it yourself to see if it makes a difference.

If you like sweeter & wet fried kway Teow, then this stall is perfect. I would advise to add some chilli & lime to have a more balanced taste.

Char Kway Teow (SGD $3) @ Amoy Street Fried Kway Teow. . This stall originated from Boon Tat Street in the 1960s, and has gained a loyal fanbase over the years. . Each plate is generously garnished with crisp bean sprouts, bouncy small blood cockles, tender fish cake, wispy egg, and chewy lup cheong / dried cured pork sausage, tossed with kway teow / wide flat rice noodles and long cylindrical yellow wheat noodles. . With smoky savoury sweet salty flavour, contrasted by a drizzle of lime juice with tangy sour zesty notes. Uncle fries in small batches each time, maintaining a consistent quality.

I always see long queue at this kway teow stall during lunch hour on weekdays. Their CKT was not bad, but not fantastic too, just more wetter than the others I've tried. Bean spouts is a lot. Sausage and fishcake only 2-3 slices, and cockles about 3 pieces. Seriously not worth the $4 (used to be $3) and standing under this hot weather queuing for it.