WOK, FIRE & SPATULA
As the edge of this angled spatula conforms to the surface of the wok, the cook’s wrist can stay straight,
and safe from the laborious repetition of stir-frying.
The need for speed literally helped the late Ng Chang Siang “design” his own sets of tools for cooking char kway teow (stir-fried flat rice noodles). In the past, the anxious cook would speed up “like a Ferrari” whenever there was a queue and his forceful strokes filed an edge off his iron spatula over time.
Noticing that this made cooking less strenuous because his arm and wrist could now align, Ng began getting such angled spatulas custom-made instead. He complemented this with a shallower wok that could accommodate a bigger batch of pre-cooked kway teow too and the new setup enabled him to fulfil an order in just about 30 seconds. All he had to do was to separate a serving of kway teow from the pile and finish it off with the other ingredients.
To ensure his new cooking method did not compromise on quality, Ng even concealed some of his stove’s burner holes so as not to overcook the kway teow on standby. These tools and methods have since been passed on to Ng’s son, who proudly continues the tradition of dishing out the famous Hill Street Fried Kway Teow in a matter of seconds.
Ng Yeow Kiat, the second-generation owner of Hill Street Fried Kway Teow.