Hill Street Fried Kway Teow

Damian D’Silva, chef-partner, Rempapa

“I have been frequenting this eatery, located in Chinatown Complex, for over 20 years. Watching the chef masterfully fry up the noodles is entrancing.

His version is not overly sweet and his technique of constant scraping and stirring provides the dish with a good mix of flavour, texture, and wok hei. He also puts in the right amount of pork lard to ensure there are morsels of lard in every bite; chinese sausage is used to deliver the right amount of sweetness without tasting like plastic; and beansprouts are fried to perfectly assure crunch without tasting raw. It’s the best execution of char kway teow I know of today.”