We'll run the risk of saying that we much prefer Meng Kee's kway teow to the nearby No. 18 Zion Road stall that former Prime Minister Lee Hsien Loong frequented. Meng Kee's version dials down on the use of black soya sauce so you'll expect the noodles to have a paler complexion and be less sweet to taste. Even then, you can opt for a completely 'white' version as well, which doesn't use black soya sauce at all. Each plate (from $4) has a distinct smokiness or 'wok hei' to it, and you'll be able to notice subtle char marks on individual strands of kway teow or yellow noodles.
Pro-tip: get this to-go — call it placebo, but there's just something about the brown paper wrapping that seems to lock in the aroma and 'wok hei' of the noodles. A good amount of lup cheong (Chinese sausage), bean sprouts, and hum (cockles) are thrown into the mix. And depending on the day, the cockles can taste slightly more briny, so those who aren't accustomed to its metallic, irony flavour might want to take this into account when ordering. The queue tends to get long half an hour before noon, so come earlier or later depending on your preference.