A plate of Penang Char Kway Teow with lots of wok heat. It came with a few slices of fish cakes, Chinese sausages, two shrimps and egg.

At first whiff, the wok heat was unmistakable. Some charred bits of noodles and fish cakes could also be found. But I find the overall dish to be rather bland and could do with a little more seasoning. Also it was not fried with lard oil so maybe another reason for blandness.

Por tip- Don’t order with extra cockles. Theirs tend to be so tiny, such that an additional order of cockle only means more small cockles that tend to be over cooked.