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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There is not doubt this is one of, if not, the best char kway teow in Georgetown. The noodles were silky and fragrant. The pork lard were fried burnt wth crispy umami flavours, while the lard oil added a layer of dimension to the dish. The almost fully formed fried egg was fluffy and added a nice texture. Prawns were springy, blood cockles medium rare. You can see why it's so popular. However, the wait of 1 hour was a little much. Be warned.
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💵 RM7.50 / portion
💫 5 / 5
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