Hawker Food 136
Here are six tried and tested Char Koay Teow stalls located in KL and PJ to satisfy your fix. For Malays, Char Koay Teow usually means the lightly fried version in gravy, in which the sauce plays a more important role than 'wok hei'.
High quality and fresh ingredients aside, every hawker has their own unique blend of soy sauce that distinguishes their Char Koay Teow from the rest.
Sometimes when we are tired of the food in our neighborhood, we would drop by Taman Bukit Maluri for a change because it's only minutes drive away from us. One of the coffee shops we visit often is Restoran M Two for Fook Loong chicken rice.
The Char Koay Teow stall outside Kedai Kopi Sin Guat Keong is one of the oldest in Penang that has been around for more than half a century. Currently manned by Ah Sean, the stall was actually started by his father, which was later passed on to him. Besides being the pioneer to include mantis […]
Old Green House restaurant (老青屋) is a popular place among Penangites to have Hokkien Mee (or Prawn Noodle in other Malaysian states) either as dinner or supper. Although the noodle is also available in the morning at another ‘day shift’ stall, most of the working people only have the opportunity to savor it after working […]
Apom Manis is a common food in Penang originating from India that resembles crepes, popular for breakfast or just snacking. One of the oldest apom manis stall in Penang that is still operating can be found at Solok Moulmein in Pulau Tikus. It all started back in 1920 and the family-run business has been operating […]
As you might already know I am desperately looking for a satay in Klang Valley that could rival, and perhaps even better than those that I had in Singapore which I hate to admit is still the best I ever had to date. So when two of my fellow readers recommended Sate Zainah Ismail at […]