Maureen Ow

"The noodles are smooth, thoroughly coated with special black sauce and packed with a wallop of wok hei. Every other bite comes with the crunchy deep-fried lard. Each plate of Char Kway Teow costs $3. I think this is worth the wait."

Daniel Ang

"He fries every plate individually, squeezing an exact 42 squeezes of a special mixture made of soy sauce and fish sauce. The result is dark black kway tiao almost evenly covered with moist egg, still smoking hot when served, still with some of that crispy pork lard."

Leslie Tay

"A favourite amongst the public, they have won numerous awards including being crowned winner of the Street Food Masters for Char Kway Teow. The secret is in the increased amount of eggs he puts into each plate of Char Kway Teow."

Tony Johor Kaki

"The noodles were enveloped in a wet sweet, savoury, and not greasy sauce. I liked the soft, wet feel and savoury flavour of the noodles."

Dinesh Ajith

"The crispy fried croutons of lard are what really makes this stall’s char kway teow shine. The char kway teow here doesn’t skimp on ingredients or flavour, and it’s got a potent dose of ‘wok hei’ that ties the dish together."

Alexis Mu Qin Toh

"The noodles are smooth and thoroughly coated with special black sauce, packed with a wallop of wok hei. Each bite gives a textural crunch from the deep-fried lard. So shiok!"

Weiyu Lim

"Handed down from one generation to another, the authenticity of its flavour has remained unaltered. The most significant part of Outram Park’s Char Kway Teow is their generous serving of pork lard, each the size of your thumb, and that strongly permeates the entire dish. Although this plate of Char Kway Teow’s wetter than usual, I still think it’s really bomb."

Arin Tan

"I love how moist the noodles were and the number of people queuing to grab a taste of this awesome dish does not surprise me!"

Singapore Best Foods

"He took over the reins of the business over 10 years ago and he is very dedicated to his frying of the kway teow as he “dances” to each plate so not to tire out his legs for its long queue of customers. The kway teow is fried with a sweet dark sauce with tasty eggs, cockles, bean sprouts and pork lard to complement the overall aroma."

I Eat & Eat

"What we can say is that the Char Kway Teow is amongst the best in Singapore."