Char Kway Teow is a stir-fried noodle dish, typically made with flat rice noodles, eggs, beansprouts, and scallions; and often mixed with other ingredients such as fishcake, shrimp, or lap cheong (Chinese sausage). The noodles are cooked in a large wok with dark soy sauce and chilli paste, lending a sweet and savoury flavour, with a slightly spicy kick. To finish, the dish is often garnished with chopped scallions and served with a lime wedge on the side.
Kway Chap, on the other hand, is a dish made with broad, flat rice noodles that are served in a rich and savoury broth procured from pork bones and aromatic spices, and is typically enhanced with garlic and soy sauce. It usually comes with a variety of offal such as intestines, liver, and stomach, as well as slices of braised pork belly or duck, served with chilli garlic sauce on the side.
The historical origins of these two noodle dishes in Singapore can be traced back to the early 20th century, when many Chinese immigrants brought their own unique recipes to Singapore and started operating hawker stalls and restaurants in the city. Today, Char Kway Teow and Kway Chap have become two of the representative rice noodle dishes of Singapore's dining culture, and travelers who visit Singapore add these to their list of must-have classic delicacies to try. Here are a few eateries selected by our MICHELIN Guide inspectors that serve them.
Singapore's Best Char Kway Teow & Kway Chap
6 Restaurants
Char Kway Teow and Kway Chap are two of the most popular and traditional noodle delicacies in Singapore. Both are also beloved comfort foods that can be commonly found in hawker centres and street food stalls throughout the Lion City.
Updated on
13 December 2023
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Rates in MYR for 1 night, 1 guest
Rates in MYR for 1 night, 1 guest