A few years back i went to the stall at 6am and he was already frying for taxi driver uncles. I tabao 3 packs, ate 1 right away after i got back, left 2 packs to sit until lunch time. I tell u, the cold version for some reason is also freaking amazing.. i love cold noodles and this one definitely can be eaten cold and still taste robust
He started when I was 10 years old. He was suave looking with well groomed black hair and he was tall. There was a rojak and bak chor noodle store in the coffee shop
Wonderful memories of childhood.. yes. I remembered how he was too. my family followed his dad from across the road from Maxwell. To the now torn down flats across from Outram park mrt.
@@Piggypuggy it was a circle with the word big in Chinese (DA).Chancellor was a grand English word I learnt early. My mom brought me my Chinese New year clothes. Thanks Mom
i always went there to eat my favourite char kway teow . By the way , you go behind the stall there is a cai fan stall sell $2.50 with 3 side dishes . It is very nice . Please go and try .
Piggypuggy, I remember with fond memories of my favorite char kway teow stall near Mcpherson market. For treat I will enjoy the most delicious char kway teow, cooked by a very kind man. The wok hei, lap cheong and cockles were gorgeous. It comes wrapped in opeh leaf and it gives a lovely fragrance. Yummy.
I've said it once and I'll keep saying it!! It's just something about a man that knows how to cook!! And this guy definitely knows his stuff!! I like how everything is prepared and cook fresh!! The veggies🥬 are good and the noodles are delicious!! Yup this guy could cook for me anytime!! Phenomenal 🔥 Video Thanks for Sharing :-)🙏🏽
I too wonder if it’s their secret blend of sauce 😄It was already an honour to see him in action. It gets really really busy and I try not to take up too much of his time. But he’s really cool 😎 Hope you enjoyed watching
That is not true. I used to work in Furama Hotel. Went there early in the morning and zero queue. Expecting the a better than usual fabulous CKT since he is frying only for me. What a letdown. Taste was wrong and it tasted like an average CKT everywhere else. When you are cooking 20 plates, even 10 more drips won't make too much of a difference. If you add even two extra drips on a plate of CKT, it would be a disaster.
Thanks ... I like your vlogs ... with the write~ ups/ comments. I was watching & drooling 😋. Managed to eat only once ... about 5 years ago. Feel sad that he doesn’t sell in the late afternoon/ evening cos I can leave home only after 5pm . Sigh 😒
@ Piggypuggy.........heard about this stall and many awesome reviews. Personally, never tried before......"kung fu" frying @ 20 plates per wok....and did he say, 25 eggs ? Must be full of goodness huh ! Nice video and thank you for sharing, bro.
Hey Boon Keng 😃 this guys dad first started at Fairfield Church across Maxwell hawker centre. That corner building. They then shifted to Outram Park beside the MRT. Those few blocks of flats that’s been demolished maybe 10yrs back. Near that circular condo.. my family followed them for ages. This Mr. Ng’s CKT is probably the Most Famous here in Singapore. It’s a decadent plate that’s fully of Smokey flavoured goodness and heaps of fresh juicy cockles for those who love it
@@Piggypuggy That was really really really long time ago.....😃Uncle's dad started his stall at the old kopitiam next to the Fairfield Methodist Church (Former Metropole Cinema) at Tanjong Pagar Road before moving to Blk 27 Outram HDB block.
Wise man advised one mustn’t think of it as tough.. 😅💪🏼. for $4.. I didn’t show you how many cockles there were in it. I simply polished it instantly.. mind was in food heaven 😋
@@MyRealLifeTips haha.. you can always request “Mai Hum” meaning no cockles.. they’d then be replaced by adding more slices of fish cakes. Think I filmed one without cockles. Customer requested it
Uncle arm very pain..old age..not like young last time..the son try to help him fry 🐷 oil..hardwork..popping oil out..heat hot..his body cannot take it..old age back pain..stand long hrs..take care..
Hi Sandra.. thanks for watching my channel. Thankfully Mr. Ng’s son has gracefully accepted to carry on the torch. I too was worried that these legendary dishes may not have a legacy for Singapore’s future diners 😅 that is the reason I hope to capture the Masters at work for all generations to learn of our hawker experience.
That nice encouragement Sandra.. my family was already with them since his Grandfather’s time way back in Tanjong Pagar and Outram beside Chancellor dept store.. with time.. he will carry on the legacy just as his dad is doing so well now. You can give him some encouragement if you’ve the time. He fries CKT at 8am in the morn. 😊
One day uncle retire..nobody take over..close..the son don want take over..heaty hot..fry the 🐷 oil hardwork..popping oil..get scalded..arm very tired..hardwork..
One time fry 20 plates, seriously singkie deprived of real ckt. Need to come up north to Pg for the real thing. Summore want to RECOMMEND for Michelin, lol. Shows you how westerners dunno the real hawker food, kena goreng by singkies.
Very beautiful episode thanks for sharing friend 👍😊😂😂😂
It's a hard work! food is great!
A few years back i went to the stall at 6am and he was already frying for taxi driver uncles. I tabao 3 packs, ate 1 right away after i got back, left 2 packs to sit until lunch time. I tell u, the cold version for some reason is also freaking amazing.. i love cold noodles and this one definitely can be eaten cold and still taste robust
One of the Best or maybe The Best 👍👍👍👍👍
Nice
He started when I was 10 years old. He was suave looking with well groomed black hair and he was tall. There was a rojak and bak chor noodle store in the coffee shop
Wonderful memories of childhood.. yes. I remembered how he was too. my family followed his dad from across the road from Maxwell. To the now torn down flats across from Outram park mrt.
@@Piggypuggy do you remember there is a loose furniture store next to the coffee shop, a clothing departmental store called Chancellor(大人公司)？
@@rudytrulytruly7467 yeah.. that Dept store logo is somewhat like a circular flower one is it? 😅 sooo long ago
My dad bought me my very first lego set. Lego 737. Wonder if it’s from Chancellor.. just recalled it was a corner shop. 1970s 😂
@@Piggypuggy it was a circle with the word big in Chinese (DA).Chancellor was a grand English word I learnt early. My mom brought me my Chinese New year clothes. Thanks Mom
Really nice video! Great! 👍
Thank you 😊
Cannot 'tahan' lah. Feel wanna eat my phone..😁
Hahaha.. Akz min.. you had me rolling Lol 😆 lick lick can already laa..
i always went there to eat my favourite char kway teow . By the way , you go behind the stall there is a cai fan stall sell $2.50 with 3 side dishes . It is very nice . Please go and try .
Thanks for the tip! I’ll go check it out next time I’m there
Piggypuggy,
I remember with fond memories of my favorite char kway teow stall near Mcpherson market.
For treat I will enjoy the most delicious char kway teow, cooked by a very kind man.
The wok hei, lap cheong and cockles were gorgeous.
It comes wrapped in opeh leaf and it gives a lovely fragrance.
Yummy.
You so fondly remembered every tiny detail of it.. if you close your eyes.. you can even taste it 😂👍🏼
@@Piggypuggy
Yeah I did got a virtual taste watching your video.
Thanks.
The pork lard gets my attention. Simply loves pork lard in my char kway teow
What’s a CKT or Hokkien mee without pork lard right? 😂👍🏼👍🏼👍🏼
I've said it once and I'll keep saying it!! It's just something about a man that knows how to cook!! And this guy definitely knows his stuff!! I like how everything is prepared and cook fresh!! The veggies🥬 are good and the noodles are delicious!! Yup this guy could cook for me anytime!! Phenomenal 🔥 Video Thanks for Sharing :-)🙏🏽
I love the look of seriousness in a Chef 😄
@@Piggypuggy So do I!!😊
Gotta have a lot of respect for this guy. Great attitude
eh we count the drops too... LOL! We love char kway teow! drooling....
Singapore’s Grub Grub.. messy gooey CKT 🤤😍
I like eat chilli alot nice gd 😋
Yr skinny son best person to take over..don want..
retire..old age cannot carry on..tired..rest..
Is that dark liquid cooking oil? It containes also some ingredients. Garlic? Ginger?
It’s pork lard. Incredibly fragrant
懒人炒法应该把粿条面捞上来然后才一盘一盘的炒味道才香,水準一般一般,味道普普通通通,还是他老爸炒了才有水準。
He looks like he's dancing with it! 😋😋
Secret Kung Fu 🥋 of the WOK HEI
Wished you could asked how or what is used for the dark sweet sauce. I am told you should visit in the morning before it gets busy as it taste better
I too wonder if it’s their secret blend of sauce 😄It was already an honour to see him in action. It gets really really busy and I try not to take up too much of his time. But he’s really cool 😎 Hope you enjoyed watching
That is not true. I used to work in Furama Hotel. Went there early in the morning and zero queue. Expecting the a better than usual fabulous CKT since he is frying only for me. What a letdown. Taste was wrong and it tasted like an average CKT everywhere else.
When you are cooking 20 plates, even 10 more drips won't make too much of a difference. If you add even two extra drips on a plate of CKT, it would be a disaster.
Thanks ... I like your vlogs ... with the write~ ups/ comments. I was watching & drooling 😋.
Managed to eat only once ... about 5 years ago. Feel sad that he doesn’t sell in the late afternoon/ evening cos I can leave home only after 5pm . Sigh 😒
If uncle Ng or his son reads your comment.. they might char one just for you 😍
@ Piggypuggy.........heard about this stall and many awesome reviews. Personally, never tried before......"kung fu" frying @ 20 plates per wok....and did he say, 25 eggs ? Must be full of goodness huh !
Nice video and thank you for sharing, bro.
Hey Boon Keng 😃 this guys dad first started at Fairfield Church across Maxwell hawker centre. That corner building. They then shifted to Outram Park beside the MRT. Those few blocks of flats that’s been demolished maybe 10yrs back. Near that circular condo.. my family followed them for ages. This Mr. Ng’s CKT is probably the Most Famous here in Singapore. It’s a decadent plate that’s fully of Smokey flavoured goodness and heaps of fresh juicy cockles for those who love it
@@Piggypuggy
Hi Bro........a great stall indeed and thanks for the info.
Have a Blessed Good Friday too.
Blessed Good Friday too bro 🙏
Today just had the Bukit Merah 日夜（神教）炒粿条。haha...
Tomorrow more 炒粿條 🤫😂👍🏼
@@Piggypuggy hahaha...
Kplppppplllp
How come the rest of it doesn't burn while he prepares each portion? 师傅 indeed
the flame underneath only on one side...hv to customise
赞👍
谢谢🙏
I have tried it at BLK 27 Outram , it's very very good👍👍👍
That was a really really long time ago.. when uncles dad was still around 😄
@@Piggypuggy That was really really really long time ago.....😃Uncle's dad started his stall at the old kopitiam next to the Fairfield Methodist Church (Former Metropole Cinema) at Tanjong Pagar Road before moving to Blk 27 Outram HDB block.
너무 맛있어 보여요
Looks yummy !
Incidentally this is my dad’s fav char kway teow stall!! V familiar w the whole standing there for 1 hr long queue scenario 😂
Great man of Patience. Your Dad is. 👍🏼 😂
Looks yummy and so cheap! Tough work for the man. Thanks for the video.
Wise man advised one mustn’t think of it as tough.. 😅💪🏼. for $4.. I didn’t show you how many cockles there were in it. I simply polished it instantly.. mind was in food heaven 😋
@@Piggypuggy OMG..i would be scared to eat there after you mentioned. :(
@@MyRealLifeTips haha.. you can always request “Mai Hum” meaning no cockles.. they’d then be replaced by adding more slices of fish cakes. Think I filmed one without cockles. Customer requested it
10 more drops hahaha LOL
Hot..heaty..hardwork..arm pain..
less ppl take over..
Uncle carry on work..rest more days..tired..
Fried pig oil hard..heat..hot..
tired..stand long hrs..
non stop frying..arm pain..
The best
I can smell it just by looking
Haha.. you must be a regular there 🤤
Was there @10+ am on same morning, queue @20+ pax formed. Gem of the place, besides many others.
I thought there wouldn’t be anyone at 9.30am.. interesting how some eats CKT for breakfast 😂
Uncle old age..work few more years..close for gd..tired need to rest..retirement..faster go eat.
many stall close..
Uncle arm very pain..old age..not like young last time..the son try to help him fry 🐷 oil..hardwork..popping oil out..heat hot..his body cannot take it..old age back pain..stand long hrs..take care..
$4 and no cockles and eggs?
My bf says my char kway teow better cause I give him $26 giant clams.
Some time he is not able maintain the same taste.
보기만해도 푸짐합니다. .
🥰🥰🥰
one messy cook
Many elderly stall retire..
faster go eat..one day close for gd..
hard to say..tired..don wan work..
rest for gd..no chance to eat..nobody take over..
So badly delivered but so good
😅
I can get better CKT in Perth
this is our unique hawker experience hope his son can carry on thanks
Hi Sandra.. thanks for watching my channel. Thankfully Mr. Ng’s son has gracefully accepted to carry on the torch. I too was worried that these legendary dishes may not have a legacy for Singapore’s future diners 😅 that is the reason I hope to capture the Masters at work for all generations to learn of our hawker experience.
Years back the son tried but couldn't make it. We need to encourage him to try again.
maybe initially won’t taste as good but , with guidance and his own experience will improve and taste better jia you
That nice encouragement Sandra.. my family was already with them since his Grandfather’s time way back in Tanjong Pagar and Outram beside Chancellor dept store.. with time.. he will carry on the legacy just as his dad is doing so well now. You can give him some encouragement if you’ve the time. He fries CKT at 8am in the morn. 😊
@@hoyuen6656 yes. Thank you for the positive encouragement. With time and passion.. his CKT will also win the hearts of their customers
Tough job..uncle endure arm very pain..old age..slower pace..
too fast sprain yr arm..
hot heaty..not easy..tired..
Uncle take care yr arm pain..cannot too fast..
yr health impt..rest longer days..2 weeks close..carry on work..tired..rest impt..
Drool. I had shitty faux American Chinese food from Panda Express for lunch here in Moscow. Drool 🤣🤩🥸🤣
Hahaha.. never trust a 🐼 in Moscow 🤣
@@Piggypuggy
Panda is a very famous company dealing with garbage collection in Ireland.
Any wonder the food in Moscow tasted Shitty.
😱😱😱 I pray those a 2 very different pandas 🐼 🐼
@@Piggypuggy
Yeah one serves shiity grub and the other collects.
One day uncle retire..nobody take over..close..the son don want take over..heaty hot..fry the 🐷 oil hardwork..popping oil..get scalded..arm very tired..hardwork..
Uncle age catching up..not like last time young..old age tired..
rest 2 weeks..hot heaty..
hardwork..fry 🐷 oil popping out..hand scalded..hardwork..
Uncle drink more water...hot..heaty..
One time fry 20 plates, seriously singkie deprived of real ckt. Need to come up north to Pg for the real thing. Summore want to RECOMMEND for Michelin, lol. Shows you how westerners dunno the real hawker food, kena goreng by singkies.
😂🤣😅 I’m getting ready for some Penang CKT once our borders are open! 🇲🇾
Penang ckt was okay but overhyped.
It looks soggy.
他还是無法比美他老爸，最多七成功力，有時候，会炒到失水準，食客得靠运气，曾经吃过炒不出水準！
Not thst nice if u ask me. Hai kee at telok blanglah
It’s ok laa.. everybody has their own preference. I went looking for Hai Kee just yesterday.. didn’t see him open. 🙁
To each his own. This Outram ckt is The best, in my opinion
Pass... it doesn't look delish 🤢🤮
It's the best char kway teow in Singapore, given more chili and less black sauce!
A lot of black sauce in there indeed.. 😄
@@Piggypuggy not the best
@@gohpb which ones your favourite?
@@Piggypuggy hai kee