Char Kway Teow is a teochew-hokkien fried flat rice noodle dish originating from the island of Penang. This dish is fried wth prawns, cockles and beansprouts, with some versions adding fish cakes, Chinese sausage and pork lard. The key ingredient for a good char kway teow is for the noodles to be fried over charcoal with enough "wok hei", ensuring the dish have a slight burnt taste to it.
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The char kway teow is cooked with noodles is thinner than the kind you will find in Kuala Lumpur generally. The dish is served with cockles, prawns bits of pork lard and lap cheong, but the stand out really is the wok hei that gives it that lively flavour. The cook is a Penangite, and therefore has the skill that is needed for the dish. One of the better ones you will find, and although a bit of a journey if you’re not living in SS3, is definitely a place to consider.
💵 RM7.50 / serving
💫 5 / 5
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