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Outram Park Fried Kway Teow Mee Singapore Tripadvisor Reviews
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14 Reviews
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Not worth the hype
Went at 7am so there was only 3-4 people ahead of us. Had the larger plate with eggs. Not sure what the hype is about but it was very wet noodles and lacked flavor.
Be the first to ReplyUnderstood the hype
This is the hawker stall in Hong Lim Food Center that is mentioned in the Michelin guide. If this is a represention of Singapore food, their award winning Kway Teow Mee is a great choice. The cockles in the noodles are really good! I went at 6:30 am, it was pretty busy even this early in the morning.
Be the first to ReplyJust to satisfy my taste bud
Came on weekday at 7.45am. Just a few people waiting. Kway teow cooked by the senior. Price $4.50 or $5.50 per plate. Waiting time about 10 mins. Once after 8pm, queue is long as working people waiting to buy. Fresh cockles and not too oily. Great and yummy.
Be the first to ReplyTry the Mild with Eggs
I came here on a Saturday afternoon in early December 2022. The line was very long but moved very fast. I got a small mild cockles dish and it only costs $4.50. I really wish I tried the egg one instead, which was $0.50 extra. People there were really nice. I didn't have cash so they saved my spot and let me order before I went to the ATM. There was an ATM in the middle of this plaza across the way from the parking lot of the food court. It charged me an $8 ATM fee though. Finding a table to eat your food was a struggle though but I eventually found one. After you're done just leave your plates and trash on the trays and they'll collect and clean them for you. I couldn't find any napkins though so maybe bring your own or don't be too messy.
Be the first to ReplyOk, not sure what the fuss is about. Must be missing something
We wondered around the Hong Lim food centre and came across one with a long queue. At the front of the food staff are references to best in Singapore and being referenced in the Michelin guide. So we did the touristy thing and queued for a portion. It was ok, not particularly strong in flavour. Once is enough for me.
Be the first to ReplyBest Char (Fried) Kway Teow in Singapore!
Trust the never-ending queue that snakes around the stall. I usually ask for more cockles and with chilli for the extra kick!
Be the first to ReplyTasty But Smallish Portions
Our condo did a groupbuy for $5 a packet. Delivery was on time and the noodles were okay, without being too soggy. Portions could have been better but it was quite tasty. Just wish there was slightly more ingredients and pork lard, as iT was mostly just noodles. My wife, who is usually a small eater, even commented that she still felt hungry after the meal.
Be the first to ReplyWe don't get our CKT fix from anywhere else!
First went a few years back. It was a Saturday and there was a long queue. Since then, we have just made a point to visit early in the morning where there is hardly any queue. I like the CKT which has sufficient wok hei, a generous portion of cockles & cooked in such a way that the bean sprouts remain nice and crisp. Delicious CKT worth trying!
Be the first to ReplyGreat but Can Be Better
Every lunch time if you come by Hong Lim Food Centre, you will see a never ending queue at this Michelin Fried Kway Teow, or in local terms, Char Kway Teow. Char Kway Teow is a Singaporean dish of Wok fried Flat and Yellow noodles in pork lard and sweet dark sauce with cockles and eggs, typically fish cake slices and Chinese sausages are added. The key to Char Kway Teow is the fried wok hei, savoury pork lard and sweet dark sauce coating every eggy noodles in a hot and fiery sweet yet savoury, egg mushy yet dry and great bite with the hotly fried noodles and crunchy bean sprouts. When you bite into a briny half cooked cockles, and crispy pork lard, that's mega flavours explosion right there. That's my take on good Char Kway Teow. So I came at 10am. Still a long 15 men queue. A young man starts taking orders down the line and collect payment. So you can't change your mind after. After 40 minutes or so I am finally 3rd men in queue and I can observe the maestro at work. 5 men handling the stall. One young man takes order, another young man prepares and pack endless takeaway, 2 ladies prepare and top up everything from eggs to sauces to packing papers. The last man manage the only wok. And I just learnt that the guy 2 men in front of me ordered 17 packets of takeaway. Must be an office group buy and he's the assigned queue man. In the earlier days some decades ago, the best char kway teow well known in Singapore are the ones in Serangoon Garden and the other at Old Airport Road. Now both ceased to exist due to age and retirement. I had eaten there many many times and i had known one thing. Never fry more than 2 or 3 servings at a time. Its a simple fact and i shall explain. Now imagine my surprise when I see that this young man's order of 17 packets of Char Kway Teow is done on 2 gos. The ones with chilli first and the ones that does not have chilli after. So 9 packets no chilli in one take, and 8 packets chilli the other, done. Alright next the next 3 orders, including mine, process started. Toss in old, then yellow and flat noodles, fry, jiggle in umpteen times of soy sauce, fry, spoon in some eggs cracked ahead by ladies into containers and fry again, toss in fish cake slices. Next jiggle in umpteen times of sweet dark sauce (hmmmm), spoon in more oil and lard pieces, fry and toss, then in the wok spread into portions, add cockles stir and serve by plates. After he serve out no chilli orders, next came the chilli ones which included mine. Thoughts came into my head. This mass method does take out much of the queue faster, but how do you control the spread of the cooking, sauces, ingredients in each portion? You may say you tossed well and from experience you know the exact numble of jiggles of light and dark sauces, what about basics such as the spread of wok hei and doness, top and bottom plates, amount of key ingredients such as lard though you controlled cockles well by adding it last. Except from the first to the last plates, amount of 10 servings in between and 10 minutes of extra cooking in that wok how to be consistent? So it's either you turn down the flames and wing it or add extra oil, and dark sauce should have been added last for the fragrance. Well the result served to me imaged my thoughts. Menu starts from $4/$5/$6, and I had $6 and added $2 of cockles. If you give me a blind tasting of several different char kway teow, I would score here 3 out of 5 for everything. Given the experience, its not bland or overly salty, a little oily and mushy since mine was among the last plates and added the Cockles are plentiful and not over cooked though very small, and no Chinese sausages. It was hot and some bits of noodles charred, but can't say great in wok hei and no fragrance of dark sauce at all. But as in eating any noodles, the good stuffs usually dropped to the bottom. So my last servings' had plenty of extra crispy pork for an extra star. I pity the first few then. Still my noodles stayed in that wok for too long. Four star experience but I won't be queuing again.
Be the first to ReplyLong Queue
This hawker store is one of the most famous in the area. That’s why the queue is very Long. Waited for more than half an hour for the food. The fried kway teo is very nice though.
I’m they should open more branches and then reduce the waiting time here.
One of the best
This is one of the best Fried/Char Kway Teow stalls in Singapore, especially if you love cockles and enjoy your CKT wet.
Be always prepared to queue, but they are very organised and efficient, so u don't need to wait long.
When you order their small plate @$4, there is already ample 'hum', with almost one cockle with each bite of the noodles. You could add cockles for $2, and you will really have at least two 'hums' every mouthful.
The cockles are very fresh and succulent, while the kway teow is fried with much attention and wokhei. Yummy!
#choowai2020 #outramparkfriedkwayteowmee #honglimfoodcentre #charkwayteow #outramparkfriedkwayteow @ Outram Park Fried Kway Teow Mee
Favourite Fried Kway Teow
Favourite Fried Kway Teow in Hong Lim Hawker Centre. Usually the stall doesn’t open regularly and managed to catch it. The queue is very long and expect to wait for at least 30-45 mins. Fortunately you can place your order and pay for the food. The quality of the Kway Teow is still good and lots of crockles.
Be the first to ReplyReview by Dr H. C. Matthew Sim. Very Good Fried Kway Teow Mee. One of the Best in Singapore
Review by Dr H C Matthew Sim. Very Good Fried Kway Teow Mee. Queue was ridiculously long. Queued for almost an hour. Kway Teow Mee was one of the best but not the best Fried Kway Teow. Perhaps it was because I did not choose to include cockles. See youtube channel H. C. Matthew Sim. I bought the S$4 packet. Chilli was very nice. Regards Dr H. C. Matthew SIm
Be the first to Replysuperb taste with lotsa wok hei!
I’m not a char kway teow fan but I must say Outram Park Fried Kway Teow Mee is superb. My makan kaki is a fan and agrees.
Lotsa wok hei; very flavourful with egg, cockles, crispy lard bits, black soya sauce; chilli adds a spicy kick without being fiery hot. Beansprouts are still crunchy and juicy – I’m particular about this; beansprouts that’s fried-to-death turn me off. Expertly-fried noodles, neither too wet nor dry, not clumped together.
Rather long wait though; long queues all the time.
Yvonne Oh