Fried one plate at a time, the “char kway teow” here has an intense smokiness, almost to the point of a charred fragrance. It is what blows me away about this hawker’s version of the dish. He also throws in crispy pork lard which in my opinion, is mandatory. Two kinds of vegetables are included - beansprouts and “chye sim”. I like how they give the noodles a bit of a lift and crunch.
Do note this stall does the Singapore-style of “char kway teow” which means a thick and sweet black sauce is drizzled in. Frankly, I prefer the savoury Penang style but because of the way this hawker does his frying, that sweet sauce gets to be a bit caramelised. The result is a very tasty plate of noodles I would queue for again.