Lao Fu Zi Fried Kway Teow (#01-12) - 51 Old Airport Rd

Review overall are quite low here in Google Map. But for me, their fried Kway Teow is in fact quite good, not too oily, just not enough wok hey, but maybe have to eat it on the spot not take away.

Try this stall bcos they got michellin in 2022 (saw from instagram) but not my type of kway teow bcos for me the taste a bit plain. Not tasty. The service fast and good.

Like that lor. Served in a plastic sheet lined styrofoam box even for dine in. Not as bad as the lousy reviews made it out to be. Was fortunate to be here with no one in the queue at all. Got a fresh plate of kway teow in 10 minutes. A few thin slices of lap cheong, generous chunks of fried egg, a few tiny cockles, lots of taugay and a few strands of veg. Not bad at all, but not great either. Not much charring and lacking real wok hei, but at least it was served steaming hot and still damp with spoonfuls of pan liquid. Would have preferred the kway teow properly charred and steaming damp, but it's edible.

It is definitely pricey but I think it’s overall package is decent. It is like what others said smoky but, the wok hei is barely there. More would have been better. Did enjoy this.

Not recommended. Don't know why the hype and the queue. Ordered a $5, black with Chili. No chili taste, no black sweet sauce taste at all and absoutely bland. Very little ingrendients with few pieces of small lupcheong and little or no presence of eggs. Understand they were rushing out many orders, but in serving dish which is half hot half cold is not acceptable. The bottom portion was cold, which were covered by some "newly cooked" portion on top. For the non beansprout (mai towgeh) person, yes, they do take in order without fried beansprout.

The best char kway teow that can be found in recent years. Moist enough although I ordered the dry and dark sauce version. There is also a wet version with their secret sauce, which I tried before and loved it as well. It's cooked by the younger taochew whom I followed from Crawford Lane. He is the apprentice of the senior taochew and now a chef by himself. Really appreciate that there is still a traditional taste with a personal style. No wonder there is always a super long queue.

Paid $5 for a packet of white char Koay Teow - didn’t have to queue long for my food. Taste was above average but portion is smallish.

Char Kway Teow (SGD $5) @ Lao Fu Zi Fried Kway Teow. . Named after the iconic 'Lao Fu Zi / Old Master Q' comic character, owner Tan Lee Seng carries on his late-mother's 30-year legacy, frying each plate individually. . His style tends towards the dry non-greasy rendition, though you can request for it to be more sweet or more savoury, for which they'll adjust the amount of dark sweet soy sauce used. . Semi-healthier as pork lard is used only on request, and there's a decent portion of crisp bean sprouts and crunchy chye sim / chinese flowering cabbage within, along with wispy egg, tender fish cake, chewy lup cheong / dried cured pork sausage, bouncy blood cockles, and white pepper. . Serving size is rather filling, with the premium version having prawns.