Hill Street Char Kway Teow reopens in two weeks

Natalie Koh | The Business Times | Mon Oct 8 2012

by Natalie Koh

Singapore, October 8, 2012

Hill Street Char Kway Teow
Block 16 Bedok South Road
#01-41 Bedok New Town Food Centre
Opening hours to be decided upon re-opening. Closed on Mondays

IN today's fast-moving world, it's comforting to know that some parts don't change, like the famous Hill Street Char Kway Teow at Bedok South Road, which, well, apart from its location, hasn't changed a bit since opening in 1961.

Even though the hawker centre has been under renovation for the past few months, fans of the stall would be glad to know that it will be opening for business again in just two weeks. And yes, with the same Ng Chang Siang behind the wok, as he has been from the beginning.

You would think that a stall that promises a 20 to 30 minute wait would have a secret ingredient of some kind, but the 66-year-old humbly assures you that there is nothing extraordinary about his char kway teow - except that it has been cooked in the exact same way since his father opened shop at the old Wayang Street.

Within a year, he mastered the art from his father and took his turn at the wok when he was just 16. Clearly a firm believer in "if it ain't broken, don't fix it", he shares that it's his experience and simple knowledge of creating authentic char kway teow that keeps them coming back for more.

"I use very normal ingredients," he says. "But I pay close attention to controlling the fire and concentrate on the frying."

Some patrons have loyally returned to the stall time and time again, despite various relocations through the decades. "Being a hawker is full of hardships, but when I see customers coming back, I feel a sense of fulfilment," Mr Ng shares. "A few have followed us from Wayang Street, to Hill Street, to Bedok South. Some faces I have seen for 30, 40 years."

He has since passed down the recipe to his son, Ng Yeow Kiat, who takes the off-peak shifts, and will eventually take over the stall entirely.

"I think people like the traditional taste. It's been the same for the past 50 years, and I think people like knowing they'll get the same traditional taste each time they come back," says the 30-year-old Mr Ng.

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