How to make Ho Jiak’s signature char kway teow (plus three other cult noodle dishes)

Ho Jiak's signature char kway teow (CKT) is a popular rice noodle dish in Singapore that is known for its spicy and smoky flavor. The dish typically consists of stir-fried rice noodles with pork belly, bean sprouts, peanuts, and chili sauce. However, the version at Ho Jiak is much darker than the usual CKT due to the use of a special type of soy sauce called "dark soy sauce."

Dark soy sauce is made from fermented soybeans and wheat, and it has a rich, savory flavor that is often used in Chinese cuisine. It is also known for its dark brown color, which gives the dish its distinctive appearance. In addition to the dark soy sauce, Ho Jiak's CKT also features a unique blend of spices and chili peppers that give it a spicy kick.

In addition to their signature CKT, Ho Jiak also offers several other cult noodle dishes that are popular among locals and tourists alike. These include:

1. Laksa - A spicy noodle soup made with rice noodles, fish broth, and a variety of ingredients such as shrimp, squid, and fishcakes. It is often topped with peanuts, cilantro, and chili sauce.

2. Mee Siam - A Thai-style noodle soup made with rice noodles, coconut milk, and a variety of ingredients such as shrimp, chicken, and mushrooms. It is often topped with chopped scallions, cilantro, and chili peppers.

3. Wan Tan Mee - A Chinese-style noodle soup made with wheat flour noodles, pork belly, bean sprouts, and a variety of ingredients such as shrimp, fishcakes, and mushrooms. It is often topped with soy sauce, chili sauce, and chopped scallions.

Overall, Ho Jiak's signature char kway teow and other cult noodle dishes are popular among locals and tourists alike due to their unique flavors and ingredients. Whether you prefer a spicy kick or a savory broth, there is something for everyone in this delicious and authentic Singaporean cuisine.