Zion road Char Kuay Teow

December 18, 2009 | 13 Comments

After bombarding you with so many posts (there’s still four more to go) from Sydney, let us take a break first and I’ll like to ask you this question: ‘Which local food will you miss the most if you go overseas?’

I often ask people this, and there’s always different answers: laksa, chicken rice, curry fishhead, satay, and the list goes on and on. By and large, No 18 Zion road Char Kuay Teow is one of the legendary hawker stall for this popular local food. Mention Char kuay teow and everybody will think of this place immediately.

I like Char kuay teow because it has all my favorite ingredients like egg, beansprout & the Chinese sausage Lup Cheong, in it. I like the glittering of oil on the surfaces of the noodles and kuay teow, and I like how the lard enhance the flavor and taste of the dish. My friend, this is a gorgeous plate of char kuay teow, and I’m not sharing mine.

When you are with different friends, you will always do different things, and it seemed like when I eat hawker food with Maureen, we always tend to end up with a big hole in the pocket. The last time, it was shelving out twenty eight dollars on a kurobuta in a coffeeshop, and this time round, we paid eight dollars for a bowl of prawn noodles.

Given, the money was paid for five top quality jumbo prawns, but still, eight dollars for a bowl of noodles? But still, you have to admit that the stock was very good, and I actually preferred the tender pork ribs to the gigantic prawns.

No 18 Zion Road Fried Kway Teow
Zion Road Riverside Food Centre

Noo Cheng Adam Road Prawn Mee
Zion Riverside Food Centre Stall 4

Share on Facebook
Category: # Restaurant Review, * Central Singapore, Dining Guide Singapore, Food Photography, Singapore Food Blog
Tags: > > > > > > > > >

Comments

13 Responses to “Zion road Char Kuay Teow”

  1. emily
    December 18th, 2009 @ 9:25 pm

    haha!! i was just here! and ate the same things, and thought the same things. anyway though i think the char kuay teow in penang is better (because this one, plate too big and can get sickening, but that’s for me la) this is really pretty good.

    ANYWAY i ate at burger shack. the “fluffy pillowsoft sesame seed buns” are HARD AND GROSS :(

  2. ladyironchef
    December 19th, 2009 @ 7:33 pm

    did you have the 8 bucks prawn noodles or the normal portion? insane. haha!

    cheers, maybe i shld go back to Burger shack some day, to give them a second chance

  3. Life for Beginners
    December 20th, 2009 @ 2:04 pm

    One can barely see the noodles for all the humungous prawns! Er, that’s a good thing, right? :P

  4. ladyironchef
    December 20th, 2009 @ 10:14 pm

    LFB: that’s 8 dollars for you. haha

  5. emily
    December 20th, 2009 @ 11:10 pm

    i had the 8 dollars one, shared by my whole family. vigorous essence of prawn soup!!

    haha i just tried relish! which is wayyyyy better. but also much more expensive. and the thing i liked best were the onion rings! :)

  6. emily
    December 20th, 2009 @ 11:11 pm

    anyway this is funny, your post abt a few of the best foods in singapore, has only 5 comments. while your free buffet thing had millions!!

  7. ladyironchef
    December 21st, 2009 @ 9:05 am

    that’s the saddest thing, readers are always fickle, and lazy. thanks Emily, for always dropping by and leaving your comment :)

  8. wenxiu
    December 24th, 2009 @ 6:12 am

    i will miss (am missing!) MIN CHANG KUEH.

  9. ladyironchef
    December 25th, 2009 @ 2:24 am

    wenxiu: haha from zion market?

  10. tigerfish
    December 30th, 2009 @ 5:06 pm

    Ya, can’t even see the noodles in the prawn noodles!

  11. pigpigscorner
    January 2nd, 2010 @ 3:27 am

    I miss this too! The dish I miss most is Hokkien fried noodles! Happy new year!

  12. ladyironchef
    January 3rd, 2010 @ 3:36 am

    tigerfish: the prawns are huge!

    pigpigscorner: Oh yes, it’s either char kuay teow or hokkien mee for me too. Happy new year

  13. mike
    January 22nd, 2010 @ 11:36 pm

    i love love this kway teow

Leave a Reply