Char Koay Teow is no doubt the most iconic food in Penang. For tourists, if you left Penang without tasting a plate of this popular fried flat rice noodles then your trip is definitely in vain. Because of its immense popularity some hawkers had to have something special in order to stand out from the stiff competition and win more customers.
Nowadays having the option to top up extra ‘liao’ (ingredients, usually prawns) in your Char Koay Teow to make a premium plate is no longer a new thing. Cheaper ‘premium’ ones cost at least RM5 and the most expensive one I had so far is RM10 at Ah Leng.
We have seen before Char Koay Teow topped with humongous prawns and mantis prawns. But what about bamboo clams? Now that’s a first for me. Introducing Tiger Char Koay Teow 老虎炒粿条 at Ping Hooi coffee shop along Carnavon Street, which has seen operated by the Yeow family for three generations over half a century.
Tiger premium Char Koay Teow here @ RM6 is a healthy portion that consists of extra prawns, bamboo clams and fried using duck egg – something common in the mainland Penang but quite rare in the island.
The current chef of Tiger Char Koay Teow is the grandson of the first generation who officially took over from his father a decade ago. But his experience in frying Char Koay Teow is an impressive 30 years and counting. Penang’s famous philanthropist Tan Sri Loh Boon Siew was a weekly customer at Tiger Char Koay Teow when he was still alive, which contributed to their popularity considerably.
Char Koay Teow is no doubt the most iconic food in Penang. For tourists, if you left Penang without tasting a plate of t...