Hill Street Fried Kway Teow - 335 Smith St

Nice fried kway teow- moist enough and noodle is well mixed with egg . Occasion crunchy bites of pork lard and the remained crunchy bean sprouts add stars to the dish . Lack of wok key but it is still worth your calorie

Oh wow..this version knocks my socks off completely..the wok hei was omni-present in every bite I took. Savory-sweet with blasts of umami in between,it was so addictive that i wish i could order 2nds..alas,the stall closed after i finished my last few bites. Oh and also the fried lard pieces were oh-so-crispy and addictive,i wish there was more.. Would i go back for more? Hell yeah,without a shadow of a doubt! My Rating: 9.3/10

1st time eating here and loved the ckt. Ckt was expertly fried by an elderly uncle and the wok hei was SHIOKS!!!! The fried pork lard was amazing, you could feel the crunch2 as you enjoy the noodles Aunty kept the stall spick and span. Stall was very clean. Read about the long qs but we came at 4ish so were in-between peak periods. No q ? Will definitely come back for more yummy goodness

My go-to stall for very good Fried Kway Teow aka Char Kway Teow. It's popularity speaks for itself after so many years - always a queue at the stall. Patrons know what they are going for and are willing to wait. Amazing ! ???

Absolutely glorious plate of Fried Kway Teow. Would definitely visit more if I didn't stay so far away! Queue gets a bit long but waiting time is worth it - uncle fries his noodles one plate at a time. Don't think anyone will inherit his stall in future, enjoy it while it lasts!

I think the Kway Tiaw is over rated... give a try as I seen long queue.. unfortunately it was a disappointment to me.. Not the best Lap Cheong Fry Kueh Tiaw I ever tried...I presume its cantonese Fry kueh tiaw because of the Lap cheong.. Ingredients got pork lad, bean sprout, 1 prawn, "thin" slice of lapcheong and egg.. again, I think not the BEST kueh tiaw... 3stars were based on price and portion.. and also not sweet which is very good.. I realise a lot chef put sugar when frying kueh tiaw.. My personal improvement 4stars if they improve/change a more tastier soyasauce.. thicker size of lapcheong.. 5stars if they use cube size of "luncheon meat" instead of pork lad... although it will alter the cost.. but definitely worth the taste. Will I come back again? Probably No..

Char Kway Teow (SGD $5) @ Hill Street Fried Kway Teow (Chinatown). . Founded by Tan Chiang Boo in 1969 and still operated together with his wife, 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 Tan's stall was on the 2nd floor, while their competitor was on the 1st floor. . Queues for their rendition stretch up to 30 minutes during peak periods, especially as their opening hours are limited. . They've struck a balance in frying the wide flat rice noodles and long cyclindrical yellow wheat noodles with pork lard, light soy sauce, and dark sweet soy sauce, evenly cooked and tending towards the wet sweet version. . Classic ingredients with crisp bean sprouts, crisp garlic chives, chewy lup cheong / dried cured pork sausage, tender fish cake, wispy egg, and juicy blood cockles. The premium version also has added deshelled prawns, fresh and juicy. . This carries robust savoury salty sweet eggy flavour throughout, with a good smoky wok hei / breath of the wok. Yum.

was a really great plate of fried kway teow!! didn’t know it was popular at first so i was shocked to see a long queue however i’m glad i still decided to queue, the queue was moving at a pretty constant speed so i would highly recommend to queue even if there are around 5-8 ppl in the queue. they offered $3/4 portions and i think the $4 was a decent size noodles were super flavourful and tasteful mixed with eggs, however there was only about 3 small sized prawns but i didn’t mind as i really enjoyed the flavour of the noodles