16 must-try char kway teow in Singapore from smoky to sweet
- 1. Outram Park Fried Kway Teow Mee
- 2. Meng Kee Fried Kway Teow
- 3. 786 Char Kway Teow
- 4. Joo Chiat Place Fried Kway Teow
- 5. Hai Yan Fried Kway Teow Mee
- 6. Lai Heng Fried Kuay Teow & Cooked Food
- 7. Ang Mo Kio Fried Kway Teow
- 8. No. 18 Zion Road Fried Kway Teow
- 9. Chuan Kee Fried Kway Teow
- 10. Hougang Oyster Omelette & Fried Kway Teow
- 11. Day Night Fried Kway Teow
- 12. Armenian Street Char Kway Teow
- 13. Hock Huat Fried Kway Teow
- 14. Quan Ji Cooked Food
- 15. Hill Street Fried Kway Teow (Chinatown)
- 16. Hill Street Fried Kway Teow (Bedok)
If you haven’t had char kway teow in Singapore, you’re missing out. Also known as fried kway teow, it features flat rice noodles stir-fried with black sauce and aromatics to create a smoky, flavour-packed dish.
Singapore-style char kway teow is sweet-savoury, thanks to the use of black soy sauce and garlic. The noodles are moist, often mixed with yellow noodles, and come with toppings like egg, lup cheong, fishcake, cockles, bean sprouts and pork lard.
Another variation you might also be familiar with is the Penang-style char kway teow (sometimes stylised as char koay teow) is drier, lighter and more savoury, with a strong wok hei and less sauce. It typically includes cockles, egg, chives, bean sprouts and sometimes Chinese sausage.
As avid foodies, we’re all about sharing the good stuff, so our guide covers both the Singapore and Penang styles. Be warned though, these 16 must-eat char kway teow in Singapore often command queues because everything is fried a la minute, so be prepared!
1. Outram Park Fried Kway Teow Mee
First up, the legendary Outram Park Fried Kway Teow Mee, a Michelin Bib Gourmand favourite now managed by its third-generation owner, though his grandfather still helms the wok. Be prepared for a queue here, for sure.
Lauded for being one of the best char kway teow in Singapore, this version of fried kway teow (from S$5) may have less wok hei than some but stands out for its great balance of sweet and savoury flavours, elevated by the liberal use of garlic. There’s crispy pork lard, too, for added texture.
2. Meng Kee Fried Kway Teow
Meng Kee Fried Kway Teow has been in the char kway teow Singapore scene for over 40 years, and keeps regulars coming with the old-school taste of its fried kway teow (from S$4)
Here, the wok hei is subtle but lingers, and the flavour isn’t overly sweet. While there are the usuals of cockles, lup cheong, bean sprouts and chunky bits of pork lard, what truly makes this version excellent is the perfectly fried noodles that hold together and have a good bite — no overly moist, tiny pieces here!
3. 786 Char Kway Teow
786 Char Kway Teow is a slightly out-of-the-way yet popular spot for halal char kway teow in Singapore, run by a Muslim convert who has a culinary background as a Chinese banquet chef.
This halal version shines because of its distinct wok hei, boosted by a secret blend of seasonings and sauces, particularly its use of dark soy sauce. The char kway teow (from S$4.50) also boasts delightfully large and juicy cockles, great for those who love their hum.
4. Joo Chiat Place Fried Kway Teow
Around since the 1950s, Joo Chiat Place Fried Kway Teow is now run by the original owner’s daughter. Though it is tucked in a quiet corner of Joo Chiat, it’s still easy to spot once you’re in the vicinity — just follow the irresistible aroma wafting through the air.
The fried kway teow (from S$4.50) — with the usual suspects of lup cheong, fishcake, cockles, bean sprouts, and egg — is neither too sweet nor moist and well-loved in the hood for its unmistakable wok hei. For the ultimate experience, top it with a sunny side up egg (yes, more egg!), for a satisfying oomph from the runny egg yolk!
5. Hai Yan Fried Kway Teow Mee
Regulars flock to Hai Yan Fried Kway Teow Mee at Telok Blangah for its old-school flavours, where the char kway teow has a gentle smokiness and lighter seasoning — neither too sweet nor too salty, just nicely balanced and nostalgic.
The kway teow mee (from S$3.50) is loaded with sweet lup cheong slices, crisp pork lard, fish cake and scrambled egg bits. Do take note that if you’re on team hum for your CKT, there are no cockles in this version, so you’ll want to temper your expectations.
The noodles have a stickier texture and a rich aroma from the dark soy sauce and chilli. Add a sunny side up egg for that unforgettable finishing touch.
6. Lai Heng Fried Kuay Teow & Cooked Food
If you’re looking for CKT with a difference, Lai Heng Fried Kuay Teow & Cooked Food at Shunfu draws a steady crowd for its signature pairing of fried kway teow (from S$3) and otah (S$1.20). The version here is the moist and saucy kind — though there’s less wok hei, it is still full of flavour.
It comes with egg bits, cockles, fish cake and bean sprouts. For those who prefer your noodles without the pork lard pieces, Lai Heng is your go-to spot.
The generously sized fish otah, grilled to order, unwraps into a smoky, well-seasoned paste that packs a punch. Spicy and aromatic, it pairs perfectly with the savoury fried kway teow, making this combo a must-try for any CKT fan.
7. Ang Mo Kio Fried Kway Teow
Ang Mo Kio Fried Kway Teow has been around for over 40 years, and this shows in its masterful fried kway teow (from S$4). Each plate strikes a perfect balance of moistness, sweetness and char, without any one element overpowering the rest — though there may be the occasional “off” day, according to staunch regulars.
Portions are generous, making it great value for money. The dish typically comes with cockles and chilli, but you can request to have it cooked without either if you prefer.
8. No. 18 Zion Road Fried Kway Teow
Yet another Michelin Bib Gourmand favourite for char kway teow with consistently long queues, No. 18 Zion Road Fried Kway Teow needs next to no introduction. Its fried kway teow (from S$6) is famed for its bold, robust flavours and a generous hit of wok hei, with just the right touch of spice to bring it all together.
The crispy pork lard and fresh cockles add layers of umami to every bite. While the starting price is steeper than most, the large portion and quality ingredients more than justify the cost.
9. Chuan Kee Fried Kway Teow
One of the most affordable plates around, Chuan Kee Fried Kway Teow’s version still delivers exceptionally on flavour. The fried kway teow (from S$3) is an old-school take that veers away from the usual dark, sweet style — lighter in taste and drier, it is slightly reminiscent of Penang-style char kway teow.
The noodles carry some wok hei and come with the classic ingredients: lots of egg, beansprouts, lup cheong, fish cake and cockles.
10. Hougang Oyster Omelette & Fried Kway Teow
Though the oyster omelette (from S$5.50) is the star at Hougang Oyster Omelette & Fried Kway Teow, some enthusiastic regulars will argue that the fried kway teow (from S$4.50) steals the spotlight at this humble store in Hougang.
The char kway teow here is done Singapore-style — sweet and wet, with a fragrant wok hei infused into every bite. It comes loaded with the usual favourites of lup cheong, cockles egg, bean sprouts, and fishcake, and you can also choose your level of heat, from non-spicy to spicy and extra spicy.
11. Day Night Fried Kway Teow
Day Night Fried Kway Teow is another stall that serves up a solid, old-school plate of fried kway teow (from S$4) that keeps things well-balanced. This is a drier version — neither overcooked nor overly seasoned — with each strand of noodle retaining a pleasant chew. There is some really good wok hei here, and the overall flavour leans savoury without being too salty or sweet.
On top of the standard toppings, you will find chives and a small wedge of lime, which adds a refreshing tang to the mix. It’s a thoughtful touch that rounds out the dish, making this one of the better char kway teow options in the south!
12. Armenian Street Char Kway Teow
For those in the northeast, yes, there’s superb and affordably priced char kway teow in the neighbourhood! Armenian Street Char Kway Teow, first established in 1949 along Armenian Street, is now helmed by its second-generation owner.
The fried kway teow (from S$3.50) here is lightly seasoned, with a noticeable wok hei and soft, silky noodles. What really sets it apart is the generous use of pork lard, adding a deep, savoury umami that is evident from the first mouthful — if you’re a lard lover, you know where to go.
13. Hock Huat Fried Kway Teow
Hock Huat Fried Kway Teow is a hidden gem in Boon Keng, often drawing a short-but-steady queue. The stall is modest and run by a solo lady hawker, so you know you are getting a no-frills, honest plate of char kway teow.
The fried kway teow (from S$3.50) is slightly garlicky, with a balanced savoury-sweet profile and a touch of wok hei. The noodles have an amazing texture that toe the line between springy and soft, which complements the crunchy bean sprouts and lard bits, as well as the toothsome lup cheong and cockles.
14. Quan Ji Cooked Food
Both the fried kway teow (from S$4.50) and fried Hokkien prawn mee (from S$5) at Quan Ji Cooked Food have earned praise for its fresh, generous ingredients, especially the self-service pork lard, fried in-house to golden perfection.
However CKT fans reading this, you’ll probably be more curious about the former: The moist char kway teow stands out with its bold wok hei and sweetness from the black sauce, while the cockles are plump, bringing a briny richness to each bite.
15. Hill Street Fried Kway Teow (Chinatown)
There are two Hill Street Fried Kway Teow stalls in Singapore, both tracing their roots back to the now-demolished Hill Street Food Centre — you’ll find one in Chinatown Complex Food Centre, the other in Bedok. The Chinatown stall is run by an elderly couple who open only three days a week, but still consistently draw queues.
The fried kway teow (from S$4) is a no-frills, old-school rendition — no extra toppings allowed. But what it lacks in add-ons, it makes up for in flavour. The noodles are fully infused with a savoury-sweet depth and a strong wok hei aroma that keeps loyal fans coming back.
16. Hill Street Fried Kway Teow (Bedok)
The Hill Street Fried Kway Teow at Bedok, now run by the second-generation owner, has earned quite a following from all parts of Singapore and a well-deserved spot in the Michelin Bib Gourmand guide, too.
The fried kway teow (from S$4) here is known for its robust wok hei and deeply aromatic profile. The noodles are moist and richly flavoured, with generous portions of cockles, lup cheong, chives and bean sprouts — it’s a combination that more than justifies the typical 40-minute (and possibly more) wait.
For more places to eat, read more about the legendary Kichi Kichi Omurice chef in Singapore and the newest openings on our sunny island.
