The key to a good plate of char kway teow is the lard. At this humble stall in Anchorvale Link, you’ll find the char kway teow which was popular in way back when it opened in 1949 as a streetside stall in Armenian Street. It might have had a couple of changes in address but the recipe is still based on the classic well-loved by many.
Each serving is generous with its portion of fishcake, sausage and cockles and the pork lard is prepared daily. Get ready to wait a little more for your food and to queue at peak times – this is one of Sengkang’s food gems after all.
