Outram Park Fried Kway Teow Mee: The best in Singapore!

One of the most famous char kway teow stalls in Singapore, Outram Park Fried Kway Teow Mee started out in the 1950s as a pushcart stall near the defunct Metropole Cinema (now Fairfield Methodist Church) before relocating to Outram Park, then to its current location at Hong Lim.

The current owner, 66-year-old Ng Chin Chye, took over from his father in 2000 and even though the family is Cantonese, they do an excellent Teochew rendition of fried flat noodles.

The Teochew version is stripped down — no lap cheong (Chinese sausage), fish cakes, prawns or chives. Only see hum (cockles), lashings of see hum water, pork lard, bean sprouts and eggs are used. The final result ($4 a plate) has a taste which is truly out of this world.

The dish has a slightly wet consistency and each strand of noodle is coated with the soft egg mixture. There is an underlying seafood flavour which is made richer with dark soy sauce and pork lard. The strands of bean sprouts are still crunchy and you get a generous amount of just-cooked cockles (eight to 10) in each $4 plate.

A little known fact: if you arrive at the stall early enough, every plate of char kway teow is fried individually and you can request for beehoon instead of kway teow. The dish is not as rich as a result and the texture, firmer and bitey as opposed to the more bouncy texture of kway teow.

Turn up no later than 9am if you’re interested in trying their unique twist on a popular hawker dish.