Located at Bedok New Town and Food Centre, Hill Street Char Kway Teow specializes in Chinese fried rice noodles with sweet black sauce.
It is good to know that some things never change. When I first started my food blog, I reviewed the Hillstreet Char Kway Teow and gave the stall a 4.75/5 for his char kway teow. I think it was the very first time I awarded a 4.75/5 to any hawker. Years later, after reviewing several other char kway teow stalls, I still haven't really found any stall that could surpass this old man's plate.
Since char kway teow isn't exactly cardiac-friendly food, I always tell myself that I shall only eat half a plate so that I can enjoy the flavour but not feel too guilty after that. But I need to confess that every time I come here, I always end up with an empty plate! I just couldn’t help it. The wok hei (wok fire), the texture of the kway teow together with the ingredients cooked in just the perfect timing (neither too short or long) were simply heavenly! Mr Ng, the boss, still looked as feisty as before and now with more than 40 years of frying experience under his belt, I think he could easily go on for a few more years. Unfortunately, it doesn’t seem that there is a successor to his throne, so it is only a matter of time before another great hawker name becomes just a distant memory. Sigh...
My colleagues and I were in a car and as we were driving off from the office, we debated where to go for lunch. Someone mentioned ‘Char Kway Teow’ and it triggered my taste buds. I promptly recommended this stall at Bedok South Hawker Centre. All were in agreement and we headed there.
There was a queue of 8 people, and I waited about 15 minutes for my turn.
Prices are $3.50 or $4.
I ordered the $4 for myself, without chilli.
The original elderly stall owner has now retired due to health problems and now his son has taken over. Tasting the noodles, I can detect slight differences between now and the one I had 2 years ago.
The yellow noodles and kway teow is now pre-fried together with the bean sprouts in a second wok which is then scooped into containers on a shelf before passing over to the son who toils at the main wok. This could help alleviate the cooking time and allow the stall to clear more customers.
In the main wok where the son is frying the noodles, the noodles are heated up, before oil is added to fry the egg. Lap Cheong (preserved Chinese sausage) and cockles are added, and then cut chives.
Back at the table, I took a whiff of the noodles before tucking in. The whiff of the noodles brought me back to my younger days and the taste was still hits the mark.
My colleague loved it, so did I.