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11 Apr 2014

Penang Char Koay Teow @ Siam Road, Penang

Penang [檳城] • 11 APRIL 2014
Penang street foods - Char Kway Teow was rated No. 1 favourite Penang Chinese food by the locals ”char koay teow” or fried rice noodles with cockles, shrimps, waxed Chinese sausages, eggs, beansprouts & chives, seasoned with soy sauce, fish sauce, chilli paste and, pork lard. 

Lard does wonderful things to food, making, deep fried foods crispy and sautés profoundly flavorful.  But the most important component of good tasting lard is the source of the pork fat. 
There are many variations and nice hawker stalls in Penang serving this awesome dish! But where can you get a plate of delicious Penang Fried Kway Teow at RM4-RM5? Yes, of course! This one’s my personal favourite because of the lard.


A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. You can tell when the coals are at proper cooking temperature because gray ash will form evenly over the briquettes. When you’re cooking over a charcoal fire, the natural woodsmoke flavors complement the food.

Originally a Teochew dish, Penang Char Koay Teow is made up of delectable strands of dark flat rice noodles glistening in sauce and oil which thoroughly captivates the hearts of Penangites both young and old. Enjoyed throughout the day, be it for lunch or supper.


Be prepared for a 40-minute wait here as there’s a crowd all day long (the stall’s closed in Sundays). It's well worth the wait since every plate is stir-fried to perfection with fresh ingredients.


Siam Road's Old man still cooked using the traditional method - The Uncle used charcoal to fried which is the traditional way to fried koay teow.

Many of these hawker stalls are not permanent fixtures within a certain kopitiam or kedai, but merely makeshift carts driven around by motorcycles they are attached to, as their “chefs on wheels” peddle their signature dishes from place to place. Father and son make a perfect team. Father is the Chef, his son is in charge of taking order and deliver the order to customers.
Normally we asked for takeaway - because there are no tables and chairs available , so you have to choose takeaway or dine in the coffee shop just opposite the Char Koay Teow stall, but normally the coffee shop is crowded , no place to sit. 


A stroll down the roads and alleys in Penang will easily lead by the nose quite literally, to a hawker stall. The aroma can make one's mouth water and stomach growl just thinking about it. 

Siam Road Char Koay Teow
Corner of Siam Road and Anson Road
(Seating in Hock Ban Hin Café).
Georgetown
10400 Penang

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