Make it at home

Difficulty Advanced

Ingredients

Fresh flat rice noodles (kway teow)
Cockles
Lap cheong (Chinese sausage)
Egg
Beansprouts
Chives
Dark soy sauce
Fish sauce
Pork lard
Chilli paste
Garlic

Method

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Tip from the editors. The wok must be screaming hot. Each portion must be cooked individually; batch cooking kills the wok hei.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat char kway teow

Char Kway Teow in Singapore

Outram Park Fried Kway Teow ★ 4.8

chinatown

Try: Char kway teow

Order: ['Char kway teow (with cockles)']

Tip: Operates Tuesday to Sunday from 6am to approximately 3pm. The queue starts early; go at 7am for a manageable wait. Worth the trip from anywhere in the city.

531A Upper Cross Street, Singapore 051531

Tiong Bahru Market ★ 4.7

$tiong-bahru

Why locals love it: Tiong Bahru visitors typically go to the specialty coffee and bakery strip; the market one street over is barely mentioned in most visitor guides.

Tip: Hawker stalls open from 6am; most close by 2pm. The wet market opens at 5am. Best on weekday mornings before 10am.

30 Seng Poh Road, Singapore 168898

Lao Fu Zi Fried Kway Teow ★ 4.7

east-coast

Try: Char kway teow

Order: ['Char kway teow (with cockles and lard)']

Tip: Opens Tuesday to Sunday, approximately 10am to 3pm. Arrive early; the stall frequently sells out before the posted closing time. Cash only.

51 Old Airport Road, Singapore 390051

More cities are in research. Want char kway teow covered somewhere specific? Tell us where you want to eat.

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