The old man at Dong Ji fries a mean char kway teow (fried rice noodles) and he does so with great attention and deliberation - one plate at a time (or two or three portions at most).His is the more savoury and dry version, much like Penang char kway teow, rather than the sweetish and moist type you'll find elsewhere. The wok hei and umami factor is incredible.Go for the S$4 portion with extra ingredients and your plate will be topped with so much seafood, Chinese sausage, crunchy bean sprouts and chives you'll hardly be able to see the noodles.

See the blog post: https://www.camemberu.com/2016/07/dong-ji-fried-kway-teow-at-old-airport.html

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