If you are a fan of Fried Prawn Noodles, Char Kway Teow and Fried Oyster Omelette, then this stall is touted to have the best. With over 40 years of history, Thye Hong insisted on serving its fare on Opei leaves specially imported from Malaysia and Indonesia. The leaf infuses a subtle, woody fragrance to enhance the taste of the noodles. What’s more, Thye Hong was hand-picked by the Singapore Tourism Board to showcase his Char Kway Teow as one of our nation’s most celebrated local specialties at the Culinary Institute of America in California. Selling a daily average of 500 portions of his signature dishes, be prepared for a long queue to savour this local delicacy.
Specialties: Fried Prawn Noodles, Char Kway Teow, Fried Oyster Omelette