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Technically, it is still char kway teow if translated. "Char" is fried, "kway teow" is flat noodle. It is fried in a wok. As for the "hei" (breath), it is a nice to have as it brings out extra flavor. Why do we make wokhei as #epitome of a good char kway teow? For some char kway teow without it, still can taste just as good as long as it is fried with passion. Agree?
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A long queue still ensues minute by minute at this stall. Touted as one of the best. I am still searching for the bestest.

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