Outram Park Fried Kway Teow Mee is one of those OG names that always comes up when people talk about fried kway teow in Singapore. I hadn’t eaten here in ages, so it felt like a real treat to return after so many years. Most times when I pass by Hong Lim, the queue is extremely long, so I felt pretty lucky that this visit was only about a 20-minute wait. I ordered the $5 small portion with a $2 add-on of cockles, and honestly, it was very well done. Unlike the wetter style of char kway teow, this version leans a little drier and more coarse, but in a way that gives it character. Stir-fried with chilli and that extra heat, the whole plate came together beautifully. For me, still one of the iconic fried kway teow plates in Singapore.

We lined up early for lunch for about 15 minutes to try the famous kway teow mee. The line was long but it was an organized type of line. There’s one person who moves through the line to get orders so your order can be punched in before you even get to the front. This stall seemed to be managed by a family, so it was nice to see the dad cooking, the mom assisting, and the son giving out the orders. When we got our kway teow, it smelled delicious. I was expecting an aromatic experience eating this kway teow but it turned out to be more on the bland side. It's not as aromatic as I would expect and would love to have some wok hay on it as it was cooked in a wok. The noodles were not as firm, a bit on the mushy side of things. What I would commend though is the level of quality of the ingredients put into this kway teow as you could really tell they didn’t cheap out. Quality is amazing, taste was just good but not great. For a Michelin awarded kway teow, the expectations are high. I will only recommend this if there isn't a long line. The kway teow mee was good, don’t get me wrong, but I don’t think it was worth waiting that long in line for something that’s just mid.

Had an off day and decided to finally try back this stall after my last visit was before they turned self-service. I used to eat this pretty often back then. Quite a disappointing experience. Like what others mentioned, it was way too moist. Egg was sparse and too spread out, can't taste it. A few pieces of fishcake. Zero wok hei aroma. They cooked too fast. Flavour was slightly above average but nothing special. Definitely not worth queuing too long for. At least I know I don't have to return anymore.

Pretty good nostalgic plate of fried kuey teow. Seldom seen wetter version. Not super oily. Order the $6 version. Actually the eggs are fried just right into the KT. Sihum is fresh and not overly cooked. Always long queue. Like to come around 2pm, either u get into the fast queue or it's sold out so straight forward blindbox, don't need wait over 20mins. As peak hour queue is crazy. Worth a visit for foodie who remembers the old school singapore food taste. Order pay in the queue then get issued chopsticks to qualify for your plate. Considered fast and orderly service.

A renowned, Michelin recommended hawker stall that always has a long queue. The char kway teow here is savoury rather than sweet, with a salty taste. I highly recommend ordering extra fresh blood cockles for an added burst of flavour. Personally, I consider it one of the top tier char kway teow stalls - a must-try at least once !