Char kway teow + heart-shape fried egg ($6)!
CKT plate — flat kway teow + yellow mee fried with dark soya, lup cheong, beansprouts, topped with a giant heart-shape sunny-side fried egg. $6.
Lunch — char kway teow at $6 with the cutest heart-shape fried egg topper. SG hawker classic. 😋
What was on the plate ($6):
- A bed of fried flat kway teow + thin yellow mee mixed together — dark soya-glazed and wok-tossed.
- Lup cheong (Chinese sausage) slices scattered through — the orange-red discs of sweet preserved sausage.
- Beansprouts + chive flowers (gou cai) tucked in for the green crunch.
- A massive heart-shape sunny-side-up egg plopped right on top — the yolk still half-runny, draping over the noodles.
- Served on the classic butcher paper on red plate hawker presentation.
Char kway teow is the ultimate test of wok hei (breath of the wok) — the smoky char that comes from hot iron wok + lard + dark soya at peak heat. Without wok hei, CKT is just dark greasy noodles. This version had visible char on the kway teow edges + lup cheong, so the wok hei test passed.
The flat kway teow + yellow mee combo is the SG standard (Penang version uses kway teow only). The yellow mee adds bite-resistance against the soft kway teow, two different textures in one mouthful.
Lup cheong is the cheap-but-essential ingredient — sweet-fatty preserved sausage that releases flavour as it cooks. Without it the CKT is missing the signature umami-sweet pop.
The heart-shape egg is the playful auntie touch — usually CKT has chopped egg scrambled in during cooking, this one has the fried egg laid on top instead. Break the yolk + mix = extra eggy richness through the noodles.
Total: $6. Standard hawker CKT pricing.
Overall: 4.2 / 5. Wok hei was present, lup cheong was generous, heart-shape egg was the bonus love note. Will reorder for the egg play. 😍👍🏼
