A gem of a Penang-style Char Kway Teow that was too good to not repeat. So after we wolfed down plate number one, I sprang off my chair to put in another order - also a large ($6) and with extra chilli as well.
We agreed the young man manning the stall, did a great job with the frying. The plate of rice noodles had proper “wok hei” and a respectable amount of beansprouts and chives. Unlike the Singapore-style Char Kway Teow which can be a little (or a lot) wet and sweet, this was dry-ish and savoury through and through. Which is exactly my preference when given a choice.