Old‑school wok hei, crispy lard, and 1980s flavours kept alive by elderly couple | Singapore Food

🍜 Sheng Cheng Char Kway Teow — A Hidden Gem Keeping 1980s Flavours Alive Tucked inside a quiet coffeeshop at Blk 132 Jalan Bukit Merah, right beside 开山庙Kai San Temple, Sheng Cheng Char Kway Teow is one of those rare stalls where time slows down and the wok tells its own story. Run by husband‑and‑wife duo Wendy Tan & Raymond Koh, the pair took over this 1980s stall from their elder brother after years of selling fishball noodles in Tiong Bahru. Today, they continue the legacy with heart, humility, and a whole lot of pork lard magic. 🔥 What They Serve Char Kway Teow Fried Hokkien Mee Fried Carrot Cake (Black & White) Char Bee Hoon (a sleeper hit among regulars) #What Makes Their Food Special Light sweetness from dark soy Big, bold pork lard aroma Fresh, blood‑red cockles Slightly drier, less oily style Good wok hei without heaviness Reasonable pricing for the elderly neighbourhood Optional extra cockles (yes, really) 🍳 Behind the Wok Watch the couple in action as they: Render pork lard into crispy golden nuggets Poach prawns and pork belly for Hokkien mee Simmer prawn heads into a thick, crustacean‑rich broth Splash cockle juice for earthy depth Fry carrot cake with chye poh and eggs till caramelised at the edges Their Hokkien mee leans traditional — al dente noodles, intense prawn stock, earthy sambal, zesty lime, and of course, pork lard & pork belly. A supporter even gave a resounding thumbs‑up on camera. Opening Hours *12pm – 8pm* Closed on *Fridays* 📍 132 Jalan Bukit Merah, #160132, Singapore 160132 Drop by before the couple retires — these flavours deserve to be tasted while they’re still here.