Hai Kee Teochew Cha Kuay Teow - 11 Telok Blangah Cres

Queued for approx 35mins with about 10 people in front of me. Was in the mood for CKT and decided to drive down to Telok Blangah to give this shop a try. First thing I noticed is he’s a one-man show who only accepts cash. Secondly, he cooks every CKY one plate at a time even if a customer orders 2 packets which probably explains the long wait and to ensure the consistency of each plate served. I’ll have to give 3 stars simply because I’ve tasted better ones elsewhere. But if you’re craving for CKT in the late evening, you can consider going here as he operates from 4.30pm onwards..

Waited 40mins. Not worth it. Tasted average with a lot of pork lard. The uncle cooked one by one and the people can order 4 or 5 packs. Last time I will queue for this.

With more than 50 years in this business, this is Loh Kwee Leng’s one-man show, he fries his CKT one plate at a time and is also an order taker and cashier (only accepts cash). If you have no time or patience to spare, forget about driving to Telok Blangah Crescent Food Centre where Hai Kee Teochew Cha Kuay Teow is located as this is the only popular stall after 400pm. At 430pm, there was a queue of 13 persons ahead of me and it took me 45-mins to get my plate of CKT. At $4.00 (cheapest on menu), the CKT is a generous portion with good taste of lard. It’s rather wet, and drenched with dark soy sauce. Worth the wait? Maybe not.

One of the few very good old school Char Kway Teow (CKT) stalls in Singapore. Have followed the chef since he was at the demolished Margaret Drive hawker. Long queues are expected as he works solo and fries every order individually. This is probably one reason why each plate of CKT tastes so good. His CKT is slightly towards the soggy version. Pork lard occasionally crunches as you bite. The cockles are fresh and juicy. Definitely worth going out of the way or making a special trip down to queue when having cravings for CKT.

Excellent char kway teow ($5 with egg). Much more lard than typical. The hums (cockles) were fresh, fairly plump, and barely cooked, retaining the flavour of the sea. It was a large serving of kway teow, moist, piping hot, and similar in style to Outram Park Fried Kway Teow. But it was a 66 minute wait in line. Cooked one plate at a time with no one assisting the chef.

Another stall inside Telok Blangah crescent market and food centre that operates till late. It is hard to miss this stall as there will be a super long queue for the fried kway teow from this stall. still feeling hungry the fried Hokkien mee, i decided to join the queue even though there were at 15 pax infront of me. Price of the fried kway teow was SGD$4 and SGD$5 for the version with egg. Queued for close to an hour before it was my turn to order. The fried kway teow only comes with cockles and pork lard. The owner of the stall was friendly. The portion is actually very generous for SGD$4. Taste wise, can do with more seasoning but there is wok hei. Is it worth the long queue, probably not for me.

Char Kway Teow (SGD $4) @ Hai Kee Teochew Cha Kuay Teow. . In the relatively quiet evenings, this stall attracts long queues of 45 minutes or more, all patiently waiting for hawker master Loh Kwee Leng as he masterfully fries each order, one at a time, 4 minutes per plate, as he's done since 1967. . Expertly controlling the fire and evenly searing the kway teow / wide flat rice noodles and long cylindrical yellow wheat noodles, garnished simply with fresh plump blood cockles, crisp bean sprouts, crunchy pork lard, and gooey beaten egg. . No fish cake or lup cheong / dried cured pork sausage here, yet the wet messy plate of oily decadent goodness carries comforting and robust smoky savoury sweet salty eggy flavours. . Typically regarded among the best traditional renditions in Singapore.

One of the best old school Char Kway Teow (fried noodles in dark soya sauce). The owner only opens in the evening when most of the stalls are closed and you can hear him frying his wok the moment you enter the hawker center. Plenty of wok hei and flavours. The lard is the outstanding accompaniment, the finesse from the lard frying is testament to his skills and experience.