Tiong Bahru Fried Kway Teow (#02-11) - 30 Seng Poh Rd

Not worth the long queue. Probably long queue because it is cheap but definitely not for the food.

I love my Char Kuey Teow but this isn't one if it... They advertise the face and history of an old legend. Unfortunately, the 2 people cooking doesn't come even close to a real char kuey teow. This taste like those Char Bee Hoon places. Not enough kuey teow to start with and definitely no wok hey and not dark enough. Substandard but edible if you're hungry.

Char Kway Teow (SGD $3) @ Tiong Bahru Fried Kway Teow. . This stall, founded in 1954 by Tay Soo Nam, still attracts queues for their classic rendition, a dry non-greasy sweet version of CKT. . Each order is fried individually, heaped messily onto the plate, with the chewy lup cheong / dried cured pork sausage, crisp bean sprouts, tender fish cake, and plump blood cockles pairing well with the wide flat rice noodles and long cylindrical yellow wheat noodles. . There isn't as much egg as elsewhere, but the robust sweet savoury salty flavours are tasty enough. Nice springy chew. Until recently, they were among the dwindling stalls with a SGD $2 option.

First time buying from this stall as there seemed to be good reviews and clippings touting the good old traditional flavour, even as the reign has been handed over to the next generation. The lady took time to fry my $4 order. There is a good portion of kuay teow which other reviewers said was non-existent. There is also a good mix of ingredients. Taste-wise, it’s average. Agree with other reviewers that it lacks the sweet charred wok hey taste. Good enough to fill the stomach as an average packet of char kuay teow.

The portion at $4 was quite generous, and both plates were tasty. One was cooked by the old boss’s daughter while the other was by her husband. My wife preferred the lady’s as she thought it had more wok hei, while I like the husband’s version, though it was a tad more salty. Well worth trying.

A generous serving of CKT at $4… its been a long time since I ordered from this stall. Not bad lah got wok hei taste!! Now cooked by another generation of hawkers… I guess the old man had retired. During the early 80s when I was still living in the tiong bahru hood, my grandma would gimme 2 eggs and get the old man to fried the ckt. Back then the it was the attap zinc roof market. Lol…

Used to be a very popular stall but it seem a hit and miss these days. There's still two woks frying, so you either get the daughter or the uncle. Anyway this iI remembered offered the dry style fried kway tiao, used to have plenty of wok hey. Prices are still value at $3 / $4 when everyone else already upped their prices in anticipation of GST, electricity, logistics and what not. Got my $3 eat in jiff, not much queue here these days. Apparently mine is probably a miss. Wok hey is slight, no fragrance of lard. Taste wise is a little bland, though fairly well executed as in crunch and textures are all there. Even at a value plate of $3 my favourite lup cheong, hum were all present. But what I do miss is crispy lard bits, caramelised sweet dark sauce, all missing. Though its a light and bland plate of good crunch, I am afraid they will be losing their faithful pilgrims at this rate.

Always noticed a long queue whenever i come to Tiong Bahru hawker centre for this fried kway teow. The queue would usually gets very long to a point i gave up. Came by here on a late afternoon and notice that there were only a handful of people in the queue and decided to give it a try. The fried kway teow comes in 2 size, SGD$3 or 4. The plate of fried kway teow comes with the standard ingredient of cockles, Chinese sausage and fishcake. Noodle was nicely fried, has that wok hei but lacking in flavors. The fried kway teow was rather bland and pale looking. Their fried kway teow also comes with bean sprouts, not sure if it can be omitted. Overall, the fried kway teow can eat but not worth queueing for me. read up the previous reviews, many had said that the standard has dropped tremendously.