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Just over a month ago, the fate of Cuppage Fried Guo Tiao seemed sealed. Following its elderly owner’s decision to retire, the stall’s closure date was set for 5 Apr 2024. This left many fans disheartened, with several rushing down for what they thought would be the ‘final plates’ of char kway teow from the old-school stall.
Little did we know, that wasn’t the last we’d see of the stall. In an unexpected turn of events, Cuppage Fried Guo Tiao has continued to operate, though under new hands.
Yes, you read that right. Despite Cuppage Fried Guo Tiao’s ‘Permanently Closed’ status on Google Maps, the stall is very much up and running where it has always been at Kou Wei Eating House along Upper Cross Street in Chinatown.
The news was first publicised via a post on the Can Eat! SG Facebook group. A customer reported that the reins of the stall had been taken over by the uncle’s ex-helper. The post received many likes and numerous comments affirming the update while some wondered about the taste.
Needless to say, the images that accompanied the post drew the attention of many. Some noticed the plump, uncooked cockles that adorned a plate of Fried Guo Tiao (S$4/S$5), with one inquiring about a change in cooking style as the cockles had previously been stir-fried with the noodles.
As it turns out, the customer himself had requested specifically for his hum to be raw. That aside, while he reported that the char kway teow had a little less wok hei than it used to have, he deemed it ‘not bad’ — which is basically Singaporean code for ‘good’. Besides, you can probably tell from the shot of the clean plate that it indeed was a good meal.
You’re probably wondering yourself if the CKT can hold a candle to the original. The best way to find out? Check it out yourself! With each plate fried fresh to order, it’s sure to please any ravenous soul.
Fried Kway Teow: Wok hei-filled char kway teow worth every single calorie in Ang Mo Kio
