A typical Hong Kong Char Chan Teng staple and a popular Singapore Zi char dish, this is a really simple and quick dish to make and yet so flavourful and addictive.
Many would agree the char kway teow will not be called one without the cockles and pork fat oil. Here’s my closest rendition of this classic street food.
Born in Malaysia and now living in sunny Singapore. I am a weight-conscious, lactose intolerant foodie. I enjoy creating made-from-scratch Asian and baking recipes that are mostly dairy-free, refined sugar-free, using healthier choices of ingredients. Get inspired on what to cook and where to travel with me. To get started, search a recipe or connect with me on social.
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