Char kway teow is a beloved Singapore hawker dish of flat rice noodles stir-fried over intense high heat in a wok with dark soy sauce, Chinese sausage (lap cheong), cockles, eggs, beansprouts, and chives. The hallmark of a great char kway teow is wok hei — the smoky, caramelised breath of the wok — achieved only by a skilled hawker cooking in small batches over blazing flames. Originating from Fujian and Chaozhou immigrants who brought the dish to Singapore in the 19th century, it was historically a cheap, filling meal for labourers. Today it remains one of the most iconic Singapore street foods, with the best versions found at old-school hawker stalls that have been perfecting the dish for decades.
