Having never been to Penang I always wondered what the fuss was about over their Char Kway Teow, especially having only tried inferior versions in Singapore. I can safely say I've been firmly won over and converted by the original.

I sampled this on my first and last day and both times were consistently good. Slippery rice noodles imbued with wok hei, fluffy bits of egg, the crunch of bean sprouts, greasy lap cheong, really fresh cockles and plump charred shrimp, all expertly cooked with military precision and timing to ensure a symphony of smells, tastes, and textures that bombard you with flavour. This one's a little dryer and less full on with the salt, which I didn't mind. I did not have the chance to try other well known stalls which are supposed to be much better, but I enjoyed it so much I 'tapao-ed' a packet to bring back to Singapore.

Taste: 4/5