Singapore's best char kway teow -- Recommended: Hill Street Fried Kway Teow
A bad workman blames his tools, a good one modifies them to get perfect results. That's exactly what hawker Ng Chin Chye has done, customizing his wok -- it has a flatter, shallower base than those available commercially -- so that he can separate the noodles swiftly during frying.
The cheerful 64-year-old has been frying char kway teow since 1961, when he inherited a pushcart stall from his dad?s friend. In 1985 he moved to the food center at Hill Street when the government evicted the stalls at Speakers' Corner, before shifting to his current premises at Bedok South Road Market & Food Center in 2000.
Autumn Reeser Aki Ross Gina Gershon Ashley Tappin Milla Jovovich
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