Famous for their signature sambal minced-meat gravy, the smoky hot fried kway teow loaded with cockles and seafood guarantees to bring back some fond memories of the yesteryear. First opened in Jalan Besar back in 1940s, few are still around to remember the originator of Fatty Char Kway Teow, Mr Tay Siang Heng, who started his business at 2 cents a plate. He then shifted to "Mang Ga Kar" (Lavender
Street) in the 60s, where the wok was passed down to his sons and the business carried on for a good 30 years. His second son, who goes by the same nickname "Fatty", or "Ah bui", as his customers endearingly refers to him by, retired in 2003. But at the request of his many aged and loyal customers, Fatty has now re-opened in Chinatown, where he is amongst old neighbours and loyal Char Kway Teow fans. The stall is opened mainly to serve lunch, from 1030am to 4.30pm, from Monday to Saturday. Come check out the traditional food spanning over many decades gather, and take a walk down memory lane as you tuck in to a hot plate of Char Kway Teow, fried by Fatty himself.
