Hill Street Fried Kway Teow - 16 Bedok S Rd

Used to be good when Father was frying it . After his son took over the standard has dropped. Not worth the wait for the standard . Outram Char kway teow is the best . Que is much longer from 11 am onwards but worth the wait . Rating 5/5 .

The waiting time you hear about this char kway teow is not a myth. I reached at around 11.15am, got my order taken and paid at around 11.20am and only got my plate of char kway teow at 11.50. That's a 45 min wait for 1 plate of char kway teow!! However, I have to say, it is worth it. This is one of the better plates of char kway teow that I have had and it is tied for first place with Hai Kee at telok blangah. A pity I did not hear about them earlier in order to try the ones made by the previous owner. For those who complained about the drop in standard, I can only say, enjoy the current hawker food while the hawkers are still cooking.. the landscape will look very different in 10 years.

Went there during lunch time! Waited for about 20 minutes in queue, 100% worth the wait! Yummy plate of fried kway teow! ????

First of all, I have to say that I am reviewing this based on takeaway. Any food that is eaten takeaway definitely will lose some of its flavour and texture. Each plate of Fried Kway Teow is fried individually so I will say that that is a plus. Unfortunately after tar pao and a 35 minutes journey, the noodles is overcook and lost some of the texture. The kway teow also cool down and lost some of its flavour. I regretted not having my own portion there... So my only advice is that don't tar pao!!

Char Kway Teow (SGD $4) @ Hill Street Fried Kway Teow (Bedok). . Founded by Ng Chang Siang in 1961 and now helmed by son Ng Yeow Kiat, this is one of 2 stalls bearing the name 'Hill Street Fried Kway Teow'; no relation aside from hailing from the same defunct hawker centre - the Ng's stall was on the 1st floor, while their competitor was on the 2nd floor. . Anthony Bourdain once commented on their rendition, saying "How can anything this ugly be this good!", with queues for their "ugly noodles" stretching up to 30 minutes during peak periods. . They use a unique 2-stage frying process; with the first stage consisting of frying the wide flat rice noodles and long cyclindrical yellow wheat noodles with pork lard and light soy sauce, to cook it evenly. . The second stage has the noodles flash fried with lashings of dark sweet soy sauce, crisp bean sprouts, fresh garlic chives, chewy lup cheong / dried cured pork sausage, tender fish cake, wispy egg, and juicy blood cockles. . Tending towards the dry sweet version, this carries robust sweet savoury salty eggy flavour throughout, with a medium smoky wok hei / breath of the wok layered over. Delicious.

Char Kway Teow. Consider by many to be the best char kway teow in Singapore, it is helmed by the founder's son who rotates the frying with his aunt. The stall has an average wait time of 20-30 minutes so don't come too hungry.

Went during off peak hours so queueing was a breeze. Fried and tasted to my liking. Amount could have been a little more but with prices of food going up, this is still pretty decent.

Went for early lunch and manage to get two plates after 20min. The queue was super long after. It’s been years since I came down again to eat especially after the son took over and also covid. The noodle is slight drier and not much wok hei. But it’s still quite tasty. Guess it’s almost there.