Post by Chiefeater Luke Soon

With 20+ years of experience cooking char kway teow, Lai Heng Fried Kuay Teow stall brings us the unlikely marriage of char kway teow and otah. Strange to most, but not Singaporeans. I’ve seen this stall with snaking queues daily - and today , decided to give it a try.

Price of a plate starts at SGD3.

It’s wetter than my usual liking and oh poppycocks, it was sweet. Remember I wrote about divergent tastes (like dinosaurs) since 1965 - this is a great example. Most locals love it. But I do not. The hum cockles check came through. They get their hum from Malaysia (where else?) daily. They don’t allow extra top ons for hum. Boo.

This is a solid 5.5 maybe 6 out of 10. Pls don’t berate me. I grew up with Malaysian taste buds. I’m sure it’s a 7.5 for Singaporean thoroughbreds.

For a good (infinitely better) plate of ckt nearby just queue at Nan Yang Dao nearby.

Business Hours
Tuesday to Sunday
09:30 am to 04:00 pm

Closed on Monday