Char Kway Teow
 Cholesterol on a platter, but who cares! Char Kway Teow began as a poor man's meal of broad rice
noodles fried with dark soy sauce and lard. Over time, cooks began adding ingredients such as bean sprouts, kale, fish cake, cockles,
prawns, fresh eggs and Chinese sausage.
The best Char Kway Teow is worth seeking out, and is always memorable for its smoky flavour and just-sweet-enough-to-balance-the-savoury taste! This complex taste is truly unique to Singapore, and is the reason Singaporeans crave it and dream of it when they are away from home!
It is a simple, fully satisfying experience for the diner, and a hot, sweaty one for the cook.
The busiest Char Kway Teow cooks have strong arms and tend to look older than their years.
They spend a huge amount of time in front of their huge fires, tossing large amounts of rice noodles in their smoke-blackened woks! Because the best Char Kway Teow is made one plate at a time, no matter how long the queue!
"To experience the Singapore of old, with all its culinary influences, the Hawkers Market on Old Airport Road has no comparison. Beware, you are likely to be the only non-Singaporean there. But it is
wonderful!" says Jeffrey Kennett, past premier of Victoria, Australia.
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Published
on 4th June, 2004 |
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