Unbeknown to myself, that my work this round has landed on one of the most dish that defines Penang... char koay teow.
I’ve heard so much that the queues can be so so long that it stretches to alleys and corners. But thank God somehow his time as it’s on a normal working day, I just walk up and order. Less than 5mins , the Michelin of CKT(char kuoy teow) is on my table.
Keeping the tradition, the use of charcoal and the help of fan does help to seal the exquisite taste of the wok( wok Hei) . It can be done by multiple chefs but only a true chef can master the art of the “wok Hei”
The tasting begins with the perfect balance of noodles, bean sprouts, Chinese sausages, eggs, cockles and prawns.The chili is not too overpowering that it gives way to the fresh taste of bean sprouts greens, finish with a rich fluffy eggs and refreshing spring onions to clean the palette.
Overall It is yummy!
Is it worth the 2 hour wait? No..
Is it worth the price? Average, RM 8 for a big plate..
Is it worth going? Depends on queue;)
Best time to come: 3pm-5pm normal days
Time open: 12pm- 7pm, but not fix days as the boss prefers a small crowd he can caters to.
Will I come again? If no queue, yes!
Word of advise, please don’t ever come on long weekends, holidays or festive seasons as the queue can be dramatic.
I happen to come on a normal weekday where the crowd is also piling up