Dong Ji Fried Kway Teow @ Old Airport Road Food Centre

Call me sua-gu (mountain tortoise, a term used to describe someone as ignorant), but the only Char Kway Teow stall I know in Old Airport Road is Lao Fu Zi Fried Kway Teow. However, I was never impressed so CKT was never in my list whenever I visit that hawker centre. Until recently, when the foodies gathered for Roast Paradise, I was then introduced to Dong Ji Fried Kway Teow which is just opposite the stall.

The queue was more than 20 minutes during lunch time as the owner fries each plate of CKT individually. No complaints at all man, Uncle Teng please take your time to fry! The owner does everything single-handedly, he takes the order and fries it. With more than 40 years of experience in frying CKT, his movements in front of the hot wok says it all. I see how he “dances” with his frying movement, adding fresh prawns and squid into the oil before the noodles.

As I savour my first mouthful, I am impressed. The kway teow seems to come to live. The fluffy noodles that were coated with spicy, eggy goodness, giving it a lovely taste and texture. The dish also had enough wok hei, the right amount of char and a spice level that was perfect. The cockles were plump and some crunchy beansprouts were scattered among the noodles. Strips of garlic chives completed the dish. It’s not like the typical CKT which gives a super black and sweet finish. Here, it is more savoury and good amount of smokiness, just the way I like it.

Their CKT comes in two sizes – $3 and $4. Our version was the $4 one, and this is one of the more generous plate of CKT I have ever tried.

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