Dong Ji Fried Kway Teow needs no introduction. It serves one of the best char kway teow in Singapore. But I'm probably biased because it's the kind that I prefer - dry rather than soggy, savoury rather than sweet. It's a bit more like Penang fried kway teow than the local variety that tends to be doused in sweet dark soy. Some people prefer the wet, sweetish type.
And I love that he is so generous with his ingredients. Go for the S$4 portion (above) and you'll see. There's so much seafood, Chinese sausage, fish cake, cockles, egg, bean sprouts and chives that you can hardly see the rice noodles!
What's admirable is the old man at the stall fries the kway teow in small batches - no more than two or three portions at a time - so that each plate gets perfect wok hei and attention. There is no other way to fry a good plate of kway teow (unless you have eight arms capable of segmenting and individually frying
On one of the days, the old man had run out of kway teow, so he fried one for me with just yellow noodles. It was still awesome. Just for comparison, this is the regular S$3 portion.
DONG JI FRIED KWAY TEOW
Old Airport Road Food Centre #01-138
51 Old Airport Road,