Wok hei-filled char kway teow price each single calorie in Ang Mo Kio
it’s going to be good when even residents within the space swear by a specific stall. That was the case for Fried Kway Teow, an unassuming but insanely well-loved char kway teow stall at Ang Mo Kio Central Market & Meals Centre.
How unassuming can it actually be? Simply check out its storefront, which doesn’t have a flowery identify. Actually, it solely has the phrase “fried kway teow”! Followers of this hidden gem may understand it as Ang Mo Kio Char Kway Teow as a substitute.
An aged couple has been operating the stall for the previous 40 years, with the pleasant auntie taking orders (usually on a big, brown sheet of paper) and the skilful uncle doing the precise cooking.
Because the identify suggests, Fried Kway Teow solely sells one factor: Fried Kway Teow, and it’s out there in two parts: S$4 for small and S$5 for big. Each include cockles and chilli, although you may ask to your char kway teow to be cooked with out these two elements when you’d like.
Previous to the hawker centre’s renovation in July 2022, it was prominently situated alongside the entrance row of stalls. But, regardless of being relocated to the center part of the hawker centre, this neighbourhood favorite nonetheless manages to garner lengthy queues.
Don’t be alarmed by the doubtless huge queues although— it strikes comparatively quick, and belief me once I say that it’s going to be definitely worth the wait.
What I attempted at Fried Kway Teow
I made a decision to deliver my colleague, Aaron, the resident AMK-expert, alongside for this meal. We shared a plate of Fried Kway Teow (S$5), and naturally, we opted in for the cockles and chilli for the total expertise.
I used to be impressed on the get-go. My Fried Kway Teow was served to me piping sizzling and contemporary off the wok, with steam billowing up from the plate of char kway teow. As we walked to our desk, I might already scent the smoky scent of wok hei, and I used to be past excited to start out consuming.
Having patronised this stall numerous instances, Aaron warned me that the standard of the char kway teow varies. “There are good days and dangerous days,” he shares. “On the dangerous days, the char kway teow is a bit of mushier.”
As we tucked into our first bites of Fried Kway Teow, I might see Aaron nodding his head. “Sure, this can be a good day,” he says.
Certainly, it was a great day. This plate of Fried Kway Teow was wonderful— it was garlicky, savoury, full-bodied, and stuffed with superb smoky and wokhei flavours. On the base of all these scrumptious flavours was a well-balanced sweetness (which I suppose is from the darkish soy sauce and a few sugar), which helped all of the flavours come collectively in a wealthy and yummy method.
It was spicier than I’d favored. The chilli was vivid and got here throughout in a distinguished method, and after a couple of mouthfuls, I discovered myself sniffling from the built-up spiciness.
As for the feel, it’s positively wetter than most char kway teows I’ve had, however every glistening strand of kway teow was lusciously coated in a combination of sauce and oil, making every chew utterly sinful however totally price it.
Hidden contained in the thick folds of char kway teow had been your normal components, akin to sliced fishcakes, lap cheong, cockles and beansprouts.
For a plate of S$5, the quantity of cockles and lap cheong that we had been given was sadly fairly little. It took Aaron and myself a couple of minutes to dig up two to a few items of every, as if it had been a scavenger hunt!
Out of those components, my favorite was the lap cheong, because it appeared to have been seared beforehand, making a charred saltiness that went fantastically properly with the Fried Kway Teow.
The lard items had been tossed so properly with the char kway teow that it regarded as if it had soaked up the gravy. I used to be fearful that it had softened within the course of, however all it took was one chew for me to be received over by these little morsels of goodness.
Although it certainly was a bit of delicate on the surface, each bit of lard was nonetheless deliciously puffy and crispy on the within, and biting into it launched a combination of smoky, salty and umami-filled flavours. Sorry weight loss program, you’ll have to attend— these crispy pork lard items are too addictive!
Remaining ideas
Was this plate of Fried Kway Teow price each single calorie? Completely sure. I completely loved each single spoonful, and I can positively see myself coming again to Ang Mo Kio for this.
If something, my solely gripe could be the sparse quantity of components, akin to lap cheong and cockles, however the char kway teow was fried so superbly that Aaron and I polished off your complete plate inside quarter-hour anyway.
It’s no marvel that this stall was awarded 4 stars on the SETHLUI.COM TOP 300 hawker awards. I’d say that that’s properly deserved!
Anticipated harm: S$4 – S$5 per pax
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