Siam Road Char Koay Teow

Quite nice but can get gelat as it’s quite oily and there’s lots of lard.
Nevertheless it was our first time to try nutmeg drink and so far seems it’s the best!

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

RM8 and 70-minute wait for this plate of wokhei goodness, where you can see the old uncle frying plate by plate over charcoal fire to ensure consistency and quality in each plate he serves. Shiok is the word👌🏼

True dedication to his loyal customers. The couple we shared a table with has been eating his CKT when his son was still a lad. They too waited for an hour and this speak volumes about how good his CKT is.

Worth the wait and every single calorie.

Midway waiting, it started to rain and uncle continued frying up plate after plate. This was delivered to our table by his son, with an umbrella. Was it worth the wait? Totally. It is really good, old school taste and full of wok hei. Fried with pork lard and Chinese sausages, this was so yummy. As a good friend said, “When your wok skills are so good, you don’t need the large prawns and crab meat and all that jazz to pimp up your CKT”.