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This stall is the main draw over here and the queue proves it. We waited a while but the payoff was that unmistakable charcoal wok hei. Smoky, deep and layered into every strand of noodle.
Tried both the chicken and duck egg versions since they donβt usually come side by side. Honestly, once mixed in, the difference was subtle. Both gave the noodles a silky richness, though the duck egg might have had a slightly fuller body if you really focused.
The prawns were fresh and juicy, bean sprouts added crunch and the whole plate carried that bold, greasy-in-a-good-way flavour CKT should have. Messy, hearty and worth standing in line for.
Chicken Egg CKT γRM13 / Large
Duck Egg CKT γRM15 / Large
π Chong Charcoal Seafood Char Koay Teow
The oyster omelette comes with crisp edges and a gooey middle, dotted with fresh oysters that bring a briny pop. Itβs smoky from the griddle, a little messy and all the better for it. The chili sauce on the side is sharp and tangy, cutting through the richness and keeping things lively. Casual, comforting, and exactly what you want from a street-side fried oyster fix.
π Eng Kee Fried Oysters
The grilled fish here takes its time but that slow charcoal grill locks in flavour. The skin comes out beautifully crisp while the flesh stays moist and tender with a deep smoky aroma. The seafood chilli dip adds a bright, zesty kick that lifts the richness of the fish.
π Ikan Bakar
Crunchy stems and tender leaves all coated in a sambal thatβs spicy, slightly smoky and just a touch salty-sweet. The garlic comes through with every bite, making it bold yet balanced.
π Ikan Bakar
Honestly didnβt expect much at first when the curry looked a little diluted but the flavour really surprised me. The broth turned out rich and aromatic with that coconut base carrying the spice beautifully. The chili paste gave it an extra kick and the mix of prawns, tofu puffs, cockles and blood cubes added layers of texture γRM7
π Curry Mee
The chicken satay here is smoky from the charcoal grill with tender meat that stayed juicy inside and a slight crisp on the edges. The peanut sauce was thick, nutty and just sweet enough to complement the satay without overpowering it. Fresh cucumber and onion on the side gave a nice crunch and balance γRM18 / 10 Pcs
π Ngiam Satay ζ²ηΉ
