Lao Fu Zi Fried Kway Teow

Saw the famous lao Fu Zi char kway tiao, decided to give it a try and joined the queue. Ordered the big version. Wait for a good 20 to 30 minutes before I get my food. Was surprised to see the surprisingly small portion. Taste wise is very quite normal. Nothing fantastic. Minus point for the portion. Plus point is they give quite generous cockles and decent wok hey. Won't try again as there's other food available at this hawker centre.

Came by for lunch, joined the queue with 10 pax, collected my plate in 20 mins which is pretty fast. Feels this is more towards Penang style of Char Kway Teow. Noodles does not feels oily and is on the dry side, not the wet style. Overall all ingredients are cooked well including the cockles which is still plum. If you prefer dry, savoury style, this is definitely worth queuing for.

Not my cup of Michelin Bib CKT With all the hype, I can't help but give this a try despite the mediocre 3.0 ratings on G Maps. Don't get me wrong here. It's not bad, but who am I to judge for this may be a comfort food for it's regulars. It's not that oily, has ok wok hei but lacks the balance of sweet, and savoriness to it. For certain, I won't queue for 30+ mins for this. Service was the usual, to be expected from a harried hawker in the middle of a work day crowd.

Had a craving for char kway teow and was reminded of my younger days, when I used to head down to Old Changi Airport Food Centre for it. Today, I was lured by Lao Fu Zi Char Kway Teow, a Michelin-listed stall from 2019–2025 that I’ve heard so much about. I queued for about half an hour and ordered a small portion $6 sgd. The serving was rather small for the price, and the taste was reminiscent of my neighbourhood Teochew-style CKT. I wouldn’t say it’s exceptionally delicious, though the wok hei does make it stand out slightly. Still, I don’t think I’ll be coming back for this again.

Very good char kway teow. For background ... There are generally 2 versions of this dish. 1st where the ingredients are very "fried together" into an almost creamy Alfredo like mixture. 2nd type is where the ingredients are still discrete, standing alone individually. This is the latter. So expectations are important. Good wok hei without being burnt. The sauce is nicely balanced without being cloyingly sweet. Fragrant chili notes. The individual ingredients are fresh and flavorful. Each bite gives a burst of flavor and yet you can still taste the components. Best of all the cockles are added right at the end so just a tad cool as it should be. (Takes skill and you know the ingredients must be 100% fresh!)