Having worked in various cafes and commercial kitchens, female hawker Gwen Teng gave that all up to be the successor of her father's popular char kway teow stall, which he has run for over 30 years. He's certainly left large shoes to fill, but the verdict so far is that her cooking is of the same high standards as her father's! Tastemaker Xing Wei Chua likes that the Char Kway Teow (from $3) here uses only flat rice noodles (no yellow noodles added), and that the taste is not overwhelmed by copious amounts of sauce. He finds the version here lighter, absorbing the flavours of fresh seafood like cockles and huge prawns, and it has a lovely wok hei to round up the flavours. On top of that, it comes generously loaded with bean sprouts, eggs, fish cake, lup cheong, chives and pork lard.
Avg Price: $5 per person
Photo by Burpple Tastemaker Xing Wei Chua

It look like penang styles... Cuz no yellow noodles.... Love penang