Teo Hock Kee Fried Kueh Teow — Restaurant in Johor

I was there at 1 plus yesterday to have my first plate of CKT at this place. Wow, the taste was very well balanced with some tiny cockles added. However, it was too dry for my liking.

Upon my insistence, My son reluctantly took a spoonful n now concluded that this was indeed good n full of wok hei. It is cooked by veg oil n not pig's oil. That shows the depth of this owner's experience to dish out a tastefully blended CKT.

Had a chat with the owner (Ah Twui in teochew) while I enjoyed the CKT.

Had proposed to him to sell his recipe and train a mentee for a fee during his retirement. More importantly, he leaves this CKT legacy behind n get a lump sum during his retirement. He somehow not very keen as he was very contented in his retirement. His son also not keen to succeed him as busy building his corporate career.

I must say it was not easy to find this place n parking facilities were few. Just located diagonally opposite the convention centre n next to a chicken kee chap eating place near the roundabout. I had seen a towing truck working hard to enforce orderly parking. They towed away a car unfortunately n will come back for more!

Also this place has limited dining space inside his house (without front window to capture the air n sunlight). I sat in a small table outside the door entrance to enjoy the breeze n sun. Did not upload any photo cos this place is rather small n also respect the operator's privacy operating his CKT business in this rented house.

Enjoy the food n will visit again. Wishing Ah Twui well n enjoy his...

This place is a hidden gem. Near city square mall, very unassuming but their front porch is so cute with the plants.

It reminded me of my grandparents place, a small semi detached house. Able to fit 10 pax no problem (checked with uncle)

Uncle first fry CKT in singapore for about 10 years and 50+ years in Malaysia before he retired. The photos on his wall that is in some of the reviews is his handsome self in singapore when he first started frying. He passed on to his sister and her husband when he left singapore. (The stall still exist in singapore - hock kee CKT near Jalan Basar)

Uncle frying style reminded me of Penang CKT. Upon arriving, aunty ask - Kway Teow or Kway Yeow and mee? Want chilli? Drinks they have is coke and 100+. I ordered a small Kway teow and coke which cost me RM$9.80.

Their Kway teow is the thin kind which I LOVE! And the wok hei is strong. Chilli is not very spicy, and has depths of flavour. Uncle says it’s the xinjiang style of frying. It’s definitely a place I would visit everytime I’m back at Johor.

If you’re driving, there’s an outdoor carpark just 2 doors down, in this stone/rocky uneven ground and a parking attendant who charges RM$5 per entry. He will come to you.

For both, please prepare CASH!!!!!!! Smaller notes/change better I feel

There’s a number to call on this listing, uncle say can call and let him know if you’re coming. He has WhatsApp but as he’s very old, he don’t really check.

Highly recommend!...

Well this is really a hidden gem. Save from its little sign board, you will really think this is a residential property. Here the little black gates is the entrance to this shop. If the gates open , you are in luck. 3 tables to be exact is the seating capacity. Only the large umbrella shield you from the elements. The owners has strategically placed a fan blowing from his house to the tables, therefore heat would not be an issue. The food here is the utopia of char kway teow lovers. Perfect ratio of char , lard laden noodles and cockles. Chilli took the dish to the next level of kicks . Although it's the drier version, the lard lubricants the flat noodles enough to compensate it. Each mouth is a wok favour, moist explosion of spiciness, sea & smoked infusion. As the cockle juices being squeezed out of every bite that coated the lard lubricanted noodles into the perfection of harmony. It would made any...