Good char kway teoh stalls along Jalan Alor keep woks screaming hot - you should hear sizzling from 10 meters away. Watch the setup: fresh bean sprouts in ice, separate stations for raw eggs and cooked noodles, wok that never stops moving.

Wong Ah Wah on Jalan Alor corner keeps perfect mise en place - razor clams in ice, lap cheong sliced fresh, dark soy sauce in squeeze bottles. If cockles smell fishy instead of briny ocean, walk away immediately.

Trust your nose over Instagram photos. Rancid palm oil has a distinct heavy smell that good hawkers replace every few hours. High turnover stalls sell 200+ plates daily - ingredients never sit around getting funky.