Maureen Ow

"I like how crunchy the bean sprouts are, with lots of eggs and sweet dark sauce. Not forgetting the bits and bits of crunchy pork lard, oh my, it’s heavenly!"

Leslie Tay

"This is my personal favourite and also very popular amongst our readers. He likes to add lots of bean sprouts and gu chai into his plate of Char Kway Teow and uses a very interesting technique of tossing the noodles with a pair of chopsticks together with his ladle."

Cheryl Lu-Lien Tan

"It’s delicious. The noodles are always straddling the perfect line between firm and soggy, just the right amount of “wok hei” or charred flavor from frying infuses the noodles and the flavor of the dish, combining salty, earthy and slightly sweet, is intense. A plate like this never lasts more than three minutes on our table."

Tony Johor Kaki

"Overall, Hill Street Fried Kway Teow is still one of the best CKT available in Singapore today."

Time Out Singapore

"Hill Street’s char kway teow (from $3.50) is neither too dry nor wet, with just the right amount of wok hei – those brown bits are actually charred and not dark soya sauce. We also like that the dish is loaded with other ingredients."

Nicole Poi

"Ultimately, what made me like this plate of CKT was the generous bits of crunchy pork lard accompanying each mouthful! It was so inexplicably fragrant and heavenly! Definitely a component that is essential and irreplaceable. In my view, that's what made CKT so delicious."

Alexis Mu Qin Toh

"We enjoyed the crunchy bean sprouts and bits of crunchy pork lard, with lots of eggs and sweet dark sauce. Chives are also added to enhance the flavours of the noodles."

Weiyu Lim

"I think Hill Street is the ultimate dependable Char Kway Teow. The wok hei, lap cheong and sweet sauce bring out the most prominent flavours here, but not overpoweringly so. Come here if you’re looking for good and dependable Char Kway Teow."

Arin Tan

"With more than 40 years of experience, every dish is fried to perfection and you’ll love the smoky charcoal flavour that not all chefs are capable of executing!"

Aya Kuroda

"This char kway teow definitely hit the spot for me and just thinking about it makes my mouth water. It was great to see that some things in Singapore really hadn’t changed."