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…
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.
Char Kway Teow (SGD $3) @ Tiong Bahru Fried Kway Teow.
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This stall, founded in 1954 by Tay Soo Nam, still attracts queues for their classic rendition, a dry non-greasy sweet version of CKT.
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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.
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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.
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