Penang Food Trail 5: Penang Vs Singapore Part 2

OK, the current score is Singapore 2, Penang 1. We are going to compare three more dishes in this post. The first one is the Char Siew and Sio Bak. When it comes to Char Siew, there is one undisputed champion of Char Siew and Sio Bak in Penang and that is the one at Sky restaurant. I was told by our resident food blogger, CK Lam that they start selling their Char Siew at around 11.30am and it gets sold out by around 2pm.

The thing about Malaysia is that the people aren't as health conscious as Singaporeans, so they don't bat an eye about eating strips of belly pork that has been BBQed to a crisp with lots of charred bits. If you are expecting juicy Char Siew then you will be dissappointed because eating the Char Siew here is like eating Bak Kwa. It's really very tasty but I think I still prefer a Char Siew which is juicy and tender on the inside. But if you are in Penang, this is definitely one of the stalls to visit. 4.25/5



The Sio Bak on the other hand is very similar to Singapore and is very good. As good as my current favourite which is Fatty Cheong's at ABC brickworks. 4.5/5


Sky Restaurant along Chulia Street

Ok, I think this one has got to be a draw, so it's Penang 2, Singapore 3.



You know how they always have the Penang Hawkers fair at York Hotel every year where Hawkers from Penang and flown to Singapore to demonstrate their skills? Well, this particular hawker that operates this Lor Bak stall is one of those who make the pilgrimage every year. In case you don't know, Lor Bak is what the Penangites call our Ngoh Hiang and refers to a variety of deep fried items which are eaten with a chilli and sweet sauce dip.



I don't think that the Penangites have commercialized their Lor Bak manufacturing just yet, so many of the the hawkers here still make their own items. I might be wrong since we only went to eat at the most famous stalls. Once again, all their items which feature their prawns are really good. Their prawns are really tasty and when fried together in a fritter, it just tastes like Keropok! 4.5/5

I think their Lor Bak wins our Ngor Hiang so its Penang 3, Singapore 3.



The last item on our list is the Chicken Rice. This Chicken Rice Stall just happens to be in the same coffeeshop as the Loh Bak stall, so it is one coffeeshop that you might like to visit in Penang. The Chicken Rice here is very well known around Penang.



The Chicken here definitely beats the ones we have in Singapore. I think somehow they have better supply of free range chicken, so the chicken really has that extra chickeny flavour. However the rice here was rather dissappointing. I think Singaporeans are spoilt by having quality Jasmine Rice in most of our dishes. Over in Penang, they still use rice which is very light and lacks a good gummy bite. So overall, their Chicken is better than ours, but our rice is better than theirs. 4.25/5


Penang Lorbak & Hainan Chicken Rice at Kheng Pin Coffee Shop along
Penang /Sri Bahari Road - near to Cititel Hotel

Conclusion

OK, so the final score is Penang 4, Singapore 4.

You might have guess that I purposely chose these stalls so that I can make it a draw between Penang and Singapore and you are absolutely right. I could have easily "Kelonged" it so that one side wins.

But the point I am making is this. Many people might say that Penang food beats Singapore's hands down, others might say that Penang food is overrated. Both are correct depending on what they managed to try. So the conclusion is this: Penang is a food paradize and so is Singapore. Isn't it wonderful that there is so much great stuff just waiting for you to try?

....Read more!

Penang Food Trail 5: Penang Vs Singapore Part 1

We are not done with Penang just yet. There are still quite a few stalls to recommend for those who are planning to head up to Penang.

The next two posts will cover the foods that are very similar between Singapore and Penang. So unlike Penang Laksa and Penang Char Kway Teow which are quite unique to Penang, we will be covering stuff like Char Siew Rice and Chicken Rice in the next post. In this post, it is Penang vs Singapore in Prawn Mee, Beef Kway Teow and Oyster Omelette.



I think I have to conclude that the prawns in Penang are just more fabulous than Singapore, and probably much cheaper too. So anything that they cook with their prawns is sure to beat Singapore hands down.

One of the things that you really need to try when you are in Penang is their Hokkien Prawn Mee Soup. My first mouthful and all my umami receptors were turned on to the max. It was just one of those oomph moments. The secret to the supershiok soup is the fact that they slowly boil these small little prawns till they are almost dried. At first I thought they were hae bee (dried shrimps) until they told me that they were actually fresh prawns cooked till they became these powerpacked little morsels of protein. 4.75/5


Green House Prawn Mee and Loh Mee along Burma Road 8pm to 4am

It's Penang 1, Singapore 0.



Our local foodie, CK Lam actually brought us to a few places for beef kway teow and on the last day, she brought us to this stall which is considered to be the best in Penang.

The special thing about the stall is that they serve this bit of gristle which you can't find in Singapore. You can see it in the middle of the bowl in the photo above. At first, we were told that it was the bone marrow, but when I saw it, I identified it as part of the spinal cord right away. Now, you know about Mad Cow disease right? Well, this part of the cow cannot be sold in Singapore because the virus responsible for Mad Cow disease actually resides in the brain and spinal cord. So for a time, even the Porterhouse steaks were banned from sale in Singapore because this cut of the beef also includes part of the spinal cord.



So if you like these type of forbidden fruit, you might be pleased to know that they are available in Penang. It tastes ok but it's not something I would order again. Overall, I think the beef we use in Singapore is better, so our beef soup tastes more robust than the ones in Penang which tends to be more sweet than beefy. 4/5


Located at the junction of Chulia and Lebuh Pantai

Although the prawns are great in Penang, I don't think I can say the same of the oysters. Mind you, the oysters in Singapore are not great either and I heard it is becoming difficult to get Korean oysters now, so the quality is also suffering.



The oyster omelette is almost identical to the ones that we get here in Singapore, except that the oysters were smaller. We were told that this stall is the most popular in Penang. So if that is the case, I would say that I have tasted better ones in Singapore. The omelette was well executed, there was some gooey bits and other crispy bits so the texture is alright but somehow the taste just didn't cross the threshold into sublime shiokness. 4/5


Coffeeshop at the junction of Carnovan Street/Kimberley Street

Conclusion

So there you go and surprise, surprise, its Singapore 2 to Penang 1 at the moment. Guess at the moment, the grass looks greener on our side.

....Read more!

Penang Food Trail 4: Breakfast Time in Penang!

Roti Canai

Ah Breakfast. Of the three main meals of the day, this is the most special one for me because I seldom have the time to sit down for a nice slow meal. So when I am on holiday, I especially enjoy the luxury of sitting down to a breakfast of bacon, sausages, eggs and toast which is usually part of the hotel package. But since we were in Malaysia, I was willing to forgo the bacon and eggs (which I can make at home) for my all time favourite breakfast food, Roti Prata (Roti Canai in Malaysia).


Roti Canai along Transfer Road

This famous Roti Canai stall which is basically set up along the side of an old abandoned warehouse is just the thing that makes your heart pump a little faster -- the thought of eating an authentic no-nonsense Roti Canai that is designed to fill your tummy and tillilate your tastebuds. These guys just don't really care about how the Prata looks or whether the amount of oil they use is going to clog up your arteries. They are just there to make the Prata quick, get it on your plate, get it down your stomach and get you out of there.


Highly irregular but strangely attractive Roti Canai (Prata)

Everybody says that when it comes to Roti Prata, the Malaysians beat Singaporeans hands down. I could never understand why. Afterall, they are all made by foreign workers from Southern India nowadays. So why can't Singapore Roti Prata be better than Malaysian Canai? Or is it the environment where you eat the Prata that really adds to the flavour and enjoyment of the meal?


Roti Canai the way most Penangites eat them

We all found the Prata to be very tasty but a little chewy. I guess in Singapore we are used to Prata being more crispy. The curry was nice but I found the dahl to be a little burnt (was it meant to be that way?). Overall, I enjoyed the meal but it wasn't the holy grail I was looking for. 4/5 Perhaps the problem was that we did not eat the Prata the way it was meant to. Most of the people there ate theirs drowned with Dhal and chicken curry.



Taste aside, I would still come back here for breakfast just simply to soak in the atomosphere and enjoy the slow pace of life in Penang. There is no address for this place, so I wonder how they would be able to receive their mail, but you can easily spot it if you travel along Transfer Road.



If Kopi and Kaya Toast is more your kind of breakfast, then, I am told, that the place you have to visit is the Toh Soon Cafe which is located along Campbell street, off Penang Road. This little coffeeshop, which really is more like a coffee-alley, really, even has its own bakery where they bake their own bread.


Napalese man toasting bread over charcoal used to boil the water

With the resurgence in the popularity of Kopi and Kaya Toast in Singapore over the last decade or so, we Singaporeans are really spoilt for choice when it comes to getting our Kaya Toast. With competition, the different stalls are always thinking of ways of being more efficient and churning out the Kaya Toast quickly.

Not so in Penang. Here, things still get done the traditional way. Well, I say traditional, but perhaps it is just one of those things that never get fixed because it works. You know how sometimes you just put some scotchtape over a piece of your household furniture and tell yourself it is just a temporary fix and that you would do a proper job later? Well, the way they toast their bread here reminds me of that scotchtape phenomenon.

Here is a bustling coffeeshop, having to churn out hundreds of toastbread each morning and they do it by employing a foreign worker to squat at the base of the boiling water to use that charcoal to toast the bread! I guess maybe they feel that the extra proximity to the earth would impart an earthy flavour to the bread which makes theirs special. OK, I haven't visited any other Kaya Toast places in Penang so I can't tell you if this is the norm in Penang.


Bread with butter and sugar

As I mentioned earlier, I think we are spoilt for choice in Singapore and the standards of our Kopi and Kaya Toast is better as a lot of stalls use quality butter and homemade kaya to make their toast. However, if you want to have a simple cup of kopi, boiled eggs and eat bread with butter and sugar while relieving the good old days, this is the place to be. The bread here is very old school. It's very dry but airy with little taste on its own. It's a good vehicle for absorbing all that melted butter. 4/5

It's a good thing that our hotel stay does not come with the complimentary breakfast. I hate to be tempted to eat a typical hotel breakfast when there are great breakfast places around Penang where you can have your meal and enjoy the cool morning hours just watching time moving at a really slow pace.


Toh Soon Cafe, along Campbell Street off Penang Road

....Read more!

Penang Food Trial 3: The Iconic Penang Hawker Dishes!

Everyone talks about Penang Laksa. You either love it or hate it. But it is one of those things you have to try when you are in Penang and one of the most famous stalls is the one at Ayer Itam market which is just at the base of the trial to Kek Lok Si Temple.



If you love pungent stuff like stinky Toufu, you might like this. As you approach the stall, you will feel as if you have walked into a sauna with a bucket of rotting prawns.

One thing about Penang I observe, is that their prawns are very good. So any of their dishes with prawns in it is good, be it fresh prawns or stinky prawn paste. And because they produce their own prawns, it is cheap and they have no qualms in using lots of it. So the Penang Laksa is no exception, they use so much Belachan here that you'd stink of Belachan for the rest of the day after a visit to the Assam Laksa stall.



Suffice to say that this is one dish that I don't need to try again. Damien tells me that although this is probably the most famous stall, it is not necessarily the best. I wonder if better ones mean even more stinky Belachan? 3/5 for me but it might be 4.5/5 for lovers of Penang Laksa.


Laksa at Ayer Itam market, near Kek Lok Si Temple

Now, there's dried fermented prawns paste (Belachan) and then there's prawn paste (Hei Gor) which is a sweet sticky paste that is used for rojak. In Singapore, any rojak seller will tell you that the best Hei Gor comes from Penang. So I had to hunt down some serious Penang Rojak.


Penang Rojak RM5

And if you want the King of Rojak, you have to visit Hock Seng Rojak, the self declared Rojak King of Penang. (Actually after eating this Rojak, you might crown him Rojak King yourself). Penang rojak is different from Singapore rojak as they don't have You Char Kway (fried doughstick) and just has fruits in it. At least traditionally, that is how it is. But nowadays some stalls are putting You Char Kway in Penang rojak, although they don't freshly toast it over charcoal like what we do in Singapore.



Hock Seng Rojak is anything but your typical Penang Rojak. The Rojak Uncle believes in eating "Ho Liao" (good stuff) and would keep chanting "Jia Ho Liao" (eat good stuff) over and over again. He does not stinge on anything and you can see just how much Hei Gor he avalanches his rojak in. On top of the Hei Gor, he puts a light tan coloured powder which I found out later was ground roasted cuttlefish. On top fo that, he adds a cupful of whole roasted peanuts and dried shrimps!


Dipping a cube of fruit in Hei Gor, Cuttlefish powder and finally dried shrimps (Tasting sample)

If you have never had this before, then you have never eaten rojak. This was actually our final stop after 8 hours of eating and although we started off ordering only one plate, we ended up with 3 plates and everyone packing home the sauce and condiments. Singapore Rojak really got no fight. I just wished I had some freshly toasted You Char Kway to go with it! 4.8/5.


Macallum Street at the junction of "five ways" Open 1.30pm to 5pm

Another dish that Penang is quite famous for is their curry noodles. Like their laksa, their curry noodles is also very different from the curry noodles that we have here.



Instead of a thick coconut based curry gravy, the noodles are served in a very light, but sweet and pungent prawn stock and it is up to you to add the sambal to make it inot a fiery curry. They also have all the other goodies like cuttlefish, cockles and congealed pigs blood to add to the dish. Too bad I was down with a bit of diarrhoea that morning so I did not get to really enjoy the dish. The soup was really good but somehow I still prefer our thick and rich coconut gravy version. 4/5



If there is one stall that you absolutely must visit while in Penang, it is the famous Penang Road Teochew Chendol. This hawker is featured everywhere. I even saw him in our Hotel's recurring video clip on the highlights of Penang. Some even go as far to say that he is even better than the Chendol in Malacca.


Chendol from the famous Teochew Chendul

There always seem to be a perpetual crowd around the stall at any time of the day. What is interesting is that there is a stall on the opposite side of the road which is much less popular. Our tour guide (Mr Yap) chose to eat at the less popular stall because he didn't want to wait for his chendol. He said the chendol is almost as good.


Chendol from the competitor directly opposite

So I had to do my usual, unrandomised, unblinded, uncontrolled trial to see if both chendols are indeed compatible. As you can see from the picture, the chendol (green stuff) is different at both stall. Whilest the one at Teochew Chendul (sic) is pale green with a softer, more powdery texture, the one opposite is a little more springy to the bite but with less pandan flavour. Actually the coconut and gula melaka is quite similar, so if you are just going for the soup, both stalls are compatible. However, what really made the difference for me was the taste of the red beans and kidney beans. This is where Teochew Chendul wins hands down. Theirs is very nice, well marinated, sweet and very "pang". So it is no wonder that people still flock to his stall.



To me the Chendol is very good, but the shaved ice was not very fine and there was very little of it. I like my Chendol with the ice still in its shaven form so that I can still taste the gula melaka and coconut milk separately. I haven't been to Malacca recently, but I suspect that Chendol can still be better than this. 4.25/5

Conclusion

So are you a fan of Penang Laksa? I have just been told by a Penangite that the one I featured here is famous but the locals actually to go a better one near the Airport as they feel that the one at Ayer Itam is not as good as before. The Rojak is definitely a winner but the Chendol I am not so sure until I get to eat the famous ones in Malacca.

....Read more!

Penang Food Trail 2: Streetside Night Spots Part 1

One thing I really enjoyed about Penang is the fact that they still have real streetside hawkers who come out at night to peddle their wares. These type of hawkers have long since dissappeared from Singapore except for the contrived ones along Lau Pa Sat and Gluttons Bay.

There is a certain charm as well as a sense of trepidation when one eats at streetside hawkers. I guess it is like the thrill of eating Fugu where there is a small risk that what you eat might kill you. Well, ok, it is not as dramatic as that, but hey a few of us did come down with a bout of diarrhoea the next day, so you have been warned. I still enjoyed the experience though and wouldn't think twice about doing it again, although the next time round, I am going to avoid the homemade drinks and stick to the canned drinks.

There are of course several streets that turn into hawker centres at night. One famous and might I add, overrated one is the one at Gurney drive. It is by the sea and within the tourist hotspot. I was there with CK and Jino one afternoon and they both concur that there really isn' t any die die must try dishes there. So like our Newton Circus, its more for the tourists.

Now if you want to eat some really nice streetside food, then you should head for New Lane Hawker centre which is located at the junction of MacAlister and New Lane road.

The satay here is quite famous and it is special because the lady dips the satay into the peanut gravy then grills them. They were very good but we can find satay of a similar standard in Singapore, so it is not like the Char Kway Teow where you would go all the way there to eat. 4.25/5.



The one stall which we went there for was the Chee Cheong Fun which was unfortunately not opened that night. (or have they moved out?) Not many people in Singapore talk about Penang Chee Cheong Fun, but when we were there, both our local food experts were ordering Chee Cheong Fun for breakfast, lunch and dinner. The key ingredient in the Chee Cheong Fun is the World Famous (or dare I say World's Best) Hae Gor (prawn paste) which is liberally poured over the steamed rice sheets. So if you happen to be at New Lane, do check them out.



The one dish that I was eating non-stop that night were the BBQ chicken wings. They were marinated with a five spice marinade which is quite similar to Singapore but the flavour of the marinade is more intense as they were marinated it so long that the texture of the flesh changed to be a little more dense, less springy and slightly sticky. I must have eaten close to 10 sticks that night. 4.5/5



These two stalls were the most outstanding ones. We also tried other stuff like the Fried Hokkien Mee, Beef Noodle Soup, Otah, Chilli Clams but I don't think I'd bother next time. If you are only in Penang for a couple of nights and just want to try as much of the good stuff as Penang has to offer, then rather than just eating other stuff here, what you should do instead is to hop over to Kimberly Street next to try their Braised Duck Kway Chap.


Kway Chap with the sum of anatomical parts from duck and pig

Street hawkers also line this stretch of road which is even more rustic than New Lane. This particular Kway Chap stall still has a motorbike attached to it! Now, when it comes to Kway Chup in Penang, just about anything goes. So this is one place which you could satisfy your Vampirous passion for congealed pigs' blood.


Stall near intersection of Kimberly Street and Jalan Sungei Ujong

With many of the street side stalls, the flavours are very intense and down to earth, almost on the brink of being pungent. We Singaporeans are too used to clinical tasting food, thank to our ever viligent NEA. But perhaps it is not the food itself, but idea of eating next to an open drain might happen to be the water source as well that adds to the flavour of the dish. Just joking lah, if you like Kway Chap, the braising sauce here is very good. However the most interesting feature here is the Kway itself.


Homemade Kway

The Kway here is made by the hawker himself who explained to us that it is made very much like a pancake where batter is added to a hotplate and toasted. Then it is dried and cut and rehydrated when it is time to eat. The texture of the kway is very different from what we get in Singapore. It is more gummy and starchy, more like a Mee Tai Mak then Kway Teow. CK Lam has some excellent pictures of the process in her blog which you can view by clicking here.

If you like your Kway Chap rustic and no nonsense, you will like this one. 4.25/5 On the other hand, if you cannot stomach the sight of meat juices and gristle draining off the edge of a chopping block that looks like it is the original one that grandpa used, then you probably won't eat this.


Ingredients include cashew nuts, peanuts and raisins

Now, after all that food, you might be wanting to call it a day and finish off the wonderful meal(s) with a nice and soothing nightcap. I have got just the thing for you. CK brought us to this stall that sells Badam Milk, which is basically milk straight out from a cow cooked with cashew nuts, raisins, peanuts and other spices like cardamom.


Need a boost of energy? Try some Badam milk!

Now, if you enjoy puddings, then you are going to love this. It is sweet and rich and creamy and Wahcow had one of those Anton Ego flashbacks to when he was still a baby. Both Wahcow and another of our makan kakis, Maple Syrup loved it so much that they had to come back the next day to have it again! For me, I had one of those flashbacks too, but to a time when my mom had to force me to drink Nespray milk, for for me it was OK only. I expect that Wahcow and Maple syrup would give it at least a 4.5/5


Located just outside the Kapitan Restaurant along Chulia Street

That wraps up our first Penang Night Spots trail! If you have been to any of the stalls listed, do let us know of your experience!

....Read more!

Penang Food Trail 1: Penang Char Kway Teow - Round One goes to Penang

Contestant #1: Kedai Kopi Sin Hua

RM 3.50, RM 4 with duck egg

We wasted no time to get to our first food stall. I had skipped breakfast and the inflight meal, so when we touched down in Penang we headed straight for some Penang Char Kway Teow.

Our first photostop was the Temple of the Reclining Buddha and our Tour Guide told us that just around the corner there was a famous Char Kway Teow Stall. So, while the others were busy photographing at the temple grounds, Wahcow and I met up with Penang Blogger, CK Lam and headed for the Char Kway Teow stall.


Duck Egg

Now, among all the different Penang hawker dishes, I must say that Penang Char Kway Teow was the one that I really wanted to try. Firstly, because there are not many really good Char Kway Teow in Singapore and secondly, it is one of those dishes that almost everyone says is much better in Penang.

So I was really excited to be sitting in this old Kedai Kopi (coffeeshop) experiencing Penang CKT for the very first time. (I was last in Penang 28 years ago) I have to say that I wasn't too impressed with the frying technique from the outset because the man frying the CKT looked like he needed a cup of Kopi.

Sure enough, when we finally got our plate of CKT, it really was a real anti-climax. The Kway Teow was dry and limp and really wasn't what I had expected Penang Char Kway Teow to be. CK only told me later on that in fact, the stall was really good in the past, but the original lady had left and the guy frying the CKT was actually her helper! 3.5/5

Alright, at least for those people who say that "CKT from any stall in Penang is any time better than Singapore", well it's not true.

Kedai Kopi Sin Hua
329 Burma Road Opp Pulau Tikus Polis Station
Just 5 mins from Temple of the Reclining Buddha
Open for lunch





Contestant #2: Heng Huat Coffee Shop (Aka Goggle Lady)

Big Prawn Char Kway Teow RM9

Right after the photoshoot at the Reclining Buddha Temple, the whole group headed for lunch at one of Penang's top two Char Kway Teows. I was told that the usual waiting time is around 45 mins for a plate. Perhaps this can help salvage my impression of Penang Char Kway Teow.



When I first saw how this lady was enthusiastically attacking the wok, I just knew that this was going to be a different plate of Char Kway Teow from that first one. The communist red beret and those goggles only added to the initial excitement as did the sparks flying off the burning charcoal.



Another thing that really got me excited was the size and quality of the prawns that they used. They were super fresh and wonderfully sweet. The lady tells me that she gets them fresh from the local kelong there. Now, huge prawns like these are not part of the standard Penang Char Kway Teow. But since we came all the way from Singapore, we ordered their most expensive option which costs RM 9. Still quite a bargain compared to what we pay in Singapore.



The end product is a Char Kway Teow that was lively, smooth and infused with the umami flavour of the prawns. The Kway Teow also has that elusive Wok Hei and savoury flavour which is often missing in Singapore. Now at least I understand why people often say that Penang Char Kway Teow is better than Singapore's. 4.5/5

OK, this aunty has won back my confidence with Penang Char Kway Teow. It is a far cry from the anaemic one that we had at Sin Hua and definitely worth the calories!

Two Sister's Char Kway Teow
Kafe Heng Huat
Lor Selamat (off MacAlister Road)
Open for lunch








Contestant #3: Ah Leng Char Koay Teow


For our final Char Kway Teow, we headed for Ah Leng's which is widely regarded as the best in Penang. One interesting fact is that Ah Leng had actually moved to Singapore around 7 years ago and was frying his Penang Style Char Kway Teow at around the Holiday Inn area for 2 years before he went back to Penang because of some taxation issues. Can anyone here confirm if this is true?



Anyway, Ah Leng's Char Kway Teow is different from Two Sister's because he uses Mantis Shrimp as well as the normal Sea Prawns in his dish. His plate of Char Kway Teow now costs RM 9.50 and is the most expensive around. But Penangites, I was told, do not mind spending more on food as long as it is good.

And it is no wonder that Ah Leng can sell his Char Kway Teow to at this price! This is the best plate of Char Kway Teow I have ever eaten. The Kway Teow had completely absorbed the flavour of the Sea Prawns and Mantis Shrimp so that every mouthful was like eating super umami Keropok flavoured Kway Teow. Ah Leng also uses Duck Egg in his Char Kway Teow which also adds to the richness of the dish. The complexity of flavours in each mouthful was something that I spent a good amount of time analyzing. 4.8/5

Conclusion

If Ah Leng's Char Kway Teow and Hillstreet Char Kway Teow were ever side by side, I have to say that I would choose to eat Ah Leng's Char Kway Teow!

Having said that, I don't think that it is very fair to compare Singapore Char Kway Teow to Penang Char Kway Teow because they are really quite different. So as they say, you are not really comparing apples to apples. First of all, Penang CKT does not have the sweet black sauce. Secondly, it does not include the yellow noodles and thirdly, a lot of the taste is derived from the prawns that they fry together with the CKT. There is a final difference which is not consistently found in all CKT stalls and that is the option of using Duck egg rather than chicken.

So ok, that's my take on Penang Char Kway Teow, do let us know what you think.

Ah Leng Char Kway Teow
Datuk Keramat Road
Closed on Thursdays
8.30am to 2pm

....Read more!