The signature dry style keeps each flat noodle strand well-separated despite high-heat tossing—a mark of skilled wok work. The 'dancing uncle' owner's theatrical technique creates excellent wok hei without charring. The balance is notably more restrained than competing stalls: not oversweetened, but savory with subtle depth. Cockles stay plump and juicy even after cooking.
Tips from diners
Watch the owner's technique—he does a dramatic wok toss that helps create the perfect wok hei. Request extra lap cheong (Chinese sausage) if you want more richness.
Peak hour is noon-1pm. Go after 1:30pm for a quieter experience or before 11:30am for the freshest ingredients.
Reduced-size serving for lighter appetite or sharing with a friend.
Tips from diners
Small portion is still reasonably sized—good if trying multiple stalls in the food court.
Extra-generous cockles in their natural shells, wok-fried with the standard noodle and ingredient mix.
Tips from diners
Cockles are a signature element here—they stay plump from the high-heat wok work. Order this version if you love shellfish.
Dry-style flat noodles with tender squid rings cooked fresh in the wok.
Tips from diners
The squid is cut fresh and the high heat keeps it tender—order it without worry.
The base recipe is enhanced with more prawns cut fresh that day. The prawns add subtle sweetness that complements the savory sauce without overpowering it.
Tips from diners
The extra prawns are worth the upcharge here—they're fresh and the stall handles them well.
Run by an energetic owner nicknamed 'dancing uncle' for his theatrical wok-tossing technique, Lee Char Kway Teow has been a favorite in Damansara Uptown for over 20 years. The stall delivers solid wok hei (the breath of the wok from high-heat cooking) and prides itself on not being oversweetened—a careful balance between savory and sweet. The dry-style flat noodles are the focus, with a well-separated texture and generous toppings of prawns, cockles, fish cake, chives and bean sprouts.
Located inside the Damansara Uptown food court. The stall is toward the middle of the court—look for the owner doing his signature wok toss.
Open only for lunch (10am-3pm). Peak hours are noon-1:30pm when the food court fills up. Go before 11am or after 1:30pm for shorter waits.
This stall has the same owner for 20+ years—he takes pride in consistency and will remember regulars. Friendly with repeat customers.
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