Cockles And Noodles – Outram Park Fried Kway Teow Mee

There are several more places I have heard and would like to visit over the next few weeks or months. As mentioned, CKT is not the healthiest of food so I would like to pace myself in this adventure of finding the best of the lesser known. I have also not tasted the well known ones and so maybe it’s time I do in order to have better perpspective. ~ Sam Han

When Benny took me to eat curry bee hoon at Hong Lim Food Centre, he told me to look behind at a stall selling Char Kway Teow (CKT) which many locals raved about and so despite a bowl of chicken noodles already in my tummy, I had to try this CKT. Anyway, I had said in my previous post on Singapore Char Kway Teow that I would like to try the well known ones and this stall is one of the top 5. It even ranked as number one in 2011. I had requested some raw cockles to be added on top of those already fried into the rice noodles.

Singapore Char Kway Teow

Singapore’s style of Char Kway Teow – S$3 per plate, extra cockles add S$1

The plate behind has no cockles as Benny doesn't like them. I have adopted all the homeless cockles ;-)

The plate behind had no cockles as Benny doesn’t like them.
I had adopted all his homeless cockles and crispy pork lard 😉

I stick by my previous post that the Hougang CKT is still the best I have eaten since my return. I have yet to go to Beach Road where I heard a different version is cooking with lots of vegetables and silver baits used.

I stick by my previous post that the Hougang CKT is still the best I have eaten since my return. This is the second best comparing to the other few stalls I’ve tried. I liked the fact that the dish was moist, had crispy pork fats and fresh cockles but there’s no lap cheong (Chinese sauages) which usually comes with the dish. I should have indicated I liked more chilli… Perhaps that might make a difference to the otherwise dull taste.

This man has been apprenticing from his dad for 30 years before taking over the helm for the past 11 years or more. The way he cooks is more like mass producing perhaps to cope up with the demand. The two ladies helping at the stall were also in a hurry when taking orders. I felt rushed and in the way. Order pay and leave the stall in less than a minute. That's how long it took for me to wait for two plates of CKT.

This man has been apprenticing from his dad for 30 years before taking over the helm for the past 12 years or more. The way he cooks is more like mass production perhaps to cope up with the demand. The two ladies helping at the stall were also in a hurry when taking orders. I felt rushed and in the way. Order pay and leave the stall in less than a minute. That’s how long it took for me to wait for two plates of CKT at 11am.

Outram Park Fried Kway Teow Mee

Outram Park Fried Kway Teow Mee.
Top 5 ranking in Singapore but I’m not impressed.

While there was constant flow of patrons, this morning’s queue was moving quite fast. Some comments from my facebookers said I was there earlier than the lunch crowd (12nn – 2pm) and so that accounted for the short wait – I was one person behind the queue. I wouldn’t be going to Hong Lim FC again just for this CKT like I would for Hougang’s even though it’s much further from my house. So there you go Simon Tong, I agree with you – this stall did not amaze me, too. Both Benny and I did not finished our CKT even though I am not one to waste food so that spoke a lot.

I have yet to go to Beach Road’s FC where I heard a different version is cooking with lots of vegetables and silver baits used. I’ll have an appointment with that stall soon.

Outram Park Fried Kway Teow Mee
Hong Lim Market and Food Centre.
Blk 531A, Stall 02-17

Operating Hours:
Mon – Sat: 6am to 4.30pm
Closed Sundays and Public Holidays

Happy discovering 🙂

You can read more about Singapore Char Kway Teow here.

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Comments
5 Responses to “Cockles And Noodles – Outram Park Fried Kway Teow Mee”
  1. isn’t cockle is the rind of the pork???
    The funny thing is they use the word “kwey teow” and “mee” on the sign board…..
    it’s like a noodle mee…hehehe
    btw, the portion is rather huge for only 3SGD….

    • Sam Han says:

      Hi Dedy, cockle here is not rind of pork but a kind of bivalve mollusks or clam. Many people shun it because of hepatits A from past histories of consuming contaminated food from raw or partially cooked cockles. You are right, this dish is usually cooked with two types of noodles kway teow and mee (noodles). 😀

  2. Jessica says:

    The noodles look good! And you are so pretty… Here in the States you would HAVE to waste food, or else you would become huge. Portions are so big that it is ridiculous. Even a salad here could often last me two or three meals… And I think about all of the starving children I could be feeding in Africa with my one meal!

    • Sam Han says:

      Jessica. I don’t know why my wordpress is not showing “pending comments” lately, and only when I go through my past articles do I see yours and Dedy’s comments. Soory about late replies if any. Thank you for “pretty” comment :D. I agree the American portions are huge and we usually have to share food when eating out in American restaurants. I also do not like to waste food but I think I have huge appetite, hehehe… 😉

      • Jessica says:

        No worries! I’m late responding to stuff these days, too! Yeah, American portions are ridiculous. Yet another reason for me to leave home 😉 Hope your weekend is going well!

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