Food blogging has been an incredibly enriching journey for me. Having written about the Singaporean food scene for nearly two decades—20 years next August. I can confidently say that what began as a hobby has profoundly shaped my life.
Beyond the joy of discovering diverse cuisines and traveling, it is the passionate hawkers I’ve met along the way who have truly inspired me to keep writing.
A Char Kway Teow man who exercises after work!
One of these remarkable hawkers is Mr. Aw, whom I first wrote about in 2011. Back then, his stall was located in the row behind where it stands today, and his queues were much shorter. Fourteen years ago, he looked noticeably more youthful and energetic! These days, he has reduced his frying time to just three to four hours a day, five days a week.
Frying kway teow every day takes a toll on the joints, especially the shoulders,” Mr. Tan shared. To stay in shape and manage the strain, he exercises regularly. Who would have thought that a char kway teow hawker would also have an exercise regime to stay in top form for his trade?
Pork Lard is what sets it apart
One of the key ingredients in Char Kway Teow is the pork lard that Mr. Aw fries fresh every day. Back in 2006, pork lard was largely avoided, prompting many hawkers to switch to vegetable oil. However, in recent years, it has made a strong comeback.
While it remains a saturated fat and should be consumed in moderation especially if you have high cholesterol. It’s now appreciated as a natural fat high in monounsaturated fats which has even been listed as one of the most nutritious foods alongside Chia seeds and Swiss Chard! Most importantly, it is what makes Char Kway Teow so good!
As with everything, moderation is key. Char Kway Teow isn’t something you’d eat every day. But when you do, it’s just not the same without the pork lard.
Brisk Business since relocating
Mr. Aw tells me that business has picked up in the post‑Covid years since relocating to their current spot, and he’s been garnering significant attention on social media. He insists that aside from the change in location, his recipe remains unchanged.
These days, there’s always a snaking queue outside the stall. So, did the move really make such a big difference? Or is it simply that several renowned Char Kway Teow masters like Guan Kee and Hai Kee have retired in recent years, allowing hawkers like him to move up the ranks?
Conclusion
Back in 2006, I noted that the defining characteristic of this Char Kway Teow was its slightly wet texture. That hasn’t changed. The kway teow is still smooth and slippery, though I would have liked a bit more wok hei. That said, if you’re craving Char Kway Teow in the Ang Mo Kio area, go ahead and join the queue! 4/5
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