Image credit: @alcheng
While char kway teow stalls are aplenty in Singapore, we’d gladly travel all the way to Telok Blangah for a plate of Hai Yan Fried Kway Teow Mee’s wok hei-kissed goodness. Located at Telok Blangah Rise Market & Food Centre, the humble stall is one of the hawker centre’s longest-standing tenants.
Hai Yan is manned by a friendly husband-and-wife team, with a helping hand from the husband’s elder sister. They are renowned not only for their delicious food but also for their warm and efficient service.
You’ll find only two items on Hai Yan’s menu: Fried Kway Teow and Fried Bee Hoon. These dishes are available in three portion sizes: $3, $4, and $5. If you’re hankering for an extra dose of protein, spruce up your dish with a sunny-side up for an additional $0.70.
Image credit: Raynard Lim
Hai Yan’s char kway teow is said to lean towards the savoury side and have a generous amount of wok hei. Diverging from typical Singapore-style char kway teow, their version is unique in that it excludes cockles.
Image credit: @ernest.k23
Instead, it comes with lap cheong AKA Chinese sausage, fish cake slices, pork lard, bits of scrambled egg, and a few strands of bee hoon noodles mixed into kway teow and yellow mee.
If you have a penchant for spicy food, consider requesting an additional portion of chilli sauce from the stall auntie to zhng up your noodles, as their chilli is said to be mild.
Image credit: @jt6263
The Fried Bee Hoon is another sumptuous dish, featuring the same medley of ingredients as the char kway teow, but with only bee hoon noodles. Based on online reviews, the bee hoon is said to have a more pronounced wok hei and a stronger flavour profile too!
For more good food in the area, check out our Telok Blangah Crescent Food Centre guide. If you’re looking for more delicious char kway teow, read our Woks of Taste review.
Address: 36 Telok Blangah Rise, #01-38, Singapore 090036
Opening hours: Thurs-Sun 10am to 8pm
Hai Yan Fried Kway Teow Mee is not a halal-certified eatery.
Feature image adapted from @tamjiakpenguin and Raynard Lim
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