Quan Ji Fried Meehoon

Feb 2026.
When we talk about zi char in Singapore, the emphasis has usually been about variety of dishes, price, and wok-hei – the ‘breath of a wok’ which imparts alluring heat to the food. Quan Ji 權記 at Amoy Street Food Centre has been a favourite among the office workers in the Tanjong Pagar area.

Across the years, I found the stall to be consistent and fast. During recent times, food bloggers talked about its Wong Po Lou Meen aka Yellow Cloth Noodles. This off-menu item ($20 per portion, good for 3 to 4 pax) is now almost an open secret. Made with thin egg noodles – choose between sheng main (raw noodles) and lou mien tossed in oyster sauce and lard, then topped with a silky-soft omelette, plump prawns, and blanched chye sim on the side.

We didn’t get their famous egg noodles, instead opted for the deceptively simple fried beehoon instead. The chef was on fire, bcos he did my 2nd order in quick succession and both came out good at 7/10. The beehoon is exactly the way we like it - dry, flavourful with fish slices and full of wok hei ‘char’. I suspect it would have been even better if it was tanghoon.

The fish head noodles was milky and smooth; not their main dish but a pleasant surprise how it turned out.

I’m not sure they can do this level on weekdays with work crowds but today on a Sunday we were the only patrons. They came through.