Third time’s the charm. We finally got to try the much-talked about Char Koay Teow at Chuan Lee restaurant after two failed visits.
The uncle behind the smoking hot wok is notorious for being grumpy especially when he is busy. Since we arrived early before the crowd started to swell, he was in a neutral mood and didn’t mind talking to us for a bit.
FYI, he does not entertain requests for additional toppings except for eggs. A small plate costs RM6 and the serving size is just right.
Taking everything into account, I wouldn’t say the noodle is fantastic because the quality of the prawns leaves a lot to be desired. These are cultured prawns so their taste and texture are inferior to those caught in the sea. Having said that, you can’t deny that the noodle is delicious so it deserves the reputation for being one of the best in PJ.
The best quality of the CKT is its incredible ‘wok hei’ which translates into aroma that you can smell and taste. The skillful heat and wok control the uncle exerts while frying the noodle is apparent. If the wok gets any hotter, or, if the noodle stays in it any longer, it would have been burnt.
Before we left, I took a peek at the Chinese nasi lemak stall and noticed that they are looking for takeover. Hopefully they are just relocating because it’d be a great loss if they are closing for good.
Chuan Lee Restaurant
5, Jalan Bukit 11/2,
46200 Petaling Jaya
Business hours: breakfast and lunch (around 2pm), closed on Wed/Thur once a month
GPS Coordinates: N3 06.620 E101 38.712