Penang Char Kuey Teow

History and etymology

The dish was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income.[7] The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients.[8]

The term "char kway teow" is a transliteration of the Chinese characters 炒粿條 (in simplified Chinese 炒粿条). The dish's name is Hokkien (chhá-kóe-tiâu?), but the dish may have its roots in Chaozhou in China's Guangdong province and is mostly associated with the Teochew.[2] The word kóe-tiâu (literally meaning "ricecake strips") generally refers to flat rice noodles, which are the usual ingredient in Singapore and West Malaysia. There is no fixed way of spelling chhá-kóe-tiâu, and many variants can be found: examples include "char kueh teow", "char kuey teow", "char koay teow", "char kueh tiao", "char kuay tiaw", "char kueh tiaw" and so on.[9]

The dish is sometimes called kwetiau goreng or kuetiau goreng in Malay, which conveys the same meaning.[10][9] In March 2021, Dewan Bahasa and Pustaka (DBP), Malaysia's authority on standardised Malay, formally declared that the proper spelling of flat rice noodles in Malaysian Malay is kuetiau.[9] In Indonesia, the dish is generally called kwetiau goreng, although some regions use the term mitiau instead of kwetiau. Conversely, kuetiau is rarely used in Singapore, with kway teow being used instead.

Owing to the dish's popularity and spread to Cantonese-speaking areas, the term "char kway teow" has been corrupted into "炒貴刁" (Cantonese Yale: cháau gwai dīu; pinyin: cháo guì diāo) when presented in the aforementioned areas. The term "貴刁" has no real meaning, but its pronunciation in Cantonese and Mandarin is similar to "粿條" in Min Nan.

"Gourmet" versions of char kway teow, in which the dish may be prepared with more seafood, with crab meat[11] and with duck eggs, may be found in major Malaysian cities like Ipoh and Penang.[12] In Penang, char kway teow is commonly served on a piece of banana leaf on a plate, which is intended to enhance the aroma of the dish.[13]

Char kway teow is a popular, inexpensive dish usually eaten for breakfast and sold at food stalls in Singapore.[14] Blood cockles and prawns are standard fare in typical hawker preparations, while more expensive or luxurious versions incorporate cuttlefish, squid, and lobster meat. Singaporean style char kway teow mixes yellow wheat noodles with flat rice noodles. Some cooks prepare more health-conscious versions with extra vegetables and less oil.[6]

Char kway teow prepared by Muslims in Malaysia and Singapore excludes lard and pork products, and may incorporate alternative ingredients like beef or chicken.[5][10] Some versions by Malay cooks may emphasise the use of kerang (Malay for cockles) as a key ingredient, and it may be prepared with or without gravy.[15][16]

Many Southeast Asian restaurants in Hong Kong offer char kway teow as an overseas specialty, although it is of Southeast Asian Chinese origin. The char kway teow offered in Chinese restaurants which serve Hong Kong-style Cantonese cuisine is an entirely different dish: stir-fried Chinese-style flat rice noodles with prawns, char siu, onions, and bean sprouts, seasoned with curry powder which renders it bright yellow in colour.[17] In some places this is known as Fried "Good Dale", a transliteration of the characters "炒貴刁".[18][17]

A large serving of char kway teow

Singaporean-style char kway teow, cooked with a mixture of yellow wheat noodles and flat rice noodles

Penang-style char kway teow, here served on a piece of banana leaf

Small plates of char kway teow served at a Singapore

Penang Char Kway Teow là món ăn nổi tiếng của thành phố Penang, Malaysia, nhưng thực khách vẫn có thể tìm thấy món ăn này tại các khu ẩm thực người Hoa ở nhiều nơi khác. Char Kway Teow được làm từ hủ tiếu gạo bản cán dẹt (tương tự như sợi phở) xào lên cùng với nước sốt cay, trứng, giá hẹ, lạp xưởng, chả cá và thêm hải sản như nghêu, sò, tôm... tùy thích.

Char Kway Teow có nhiều nét tương đồng với món phở xào của Việt Nam, nhưng bằng cách chế biến cũng như thêm vào những gia vị riêng đã tạo nên món hủ tiếu xào đặc trưng của Malaysia. Đây là một trong những món dễ ăn nhất và có phần gần gũi với khẩu vị người Việt.

Khi chế biến món ăn này, người đầu bếp sẽ phải chỉnh mức nhiệt lên cao nhất và xào hủ tiếu trong chảo sâu lòng với gia vị gồm xì dầu, sốt ớt cay đặc trưng của Char Kway Teow. Mỗi nơi bán Char Kway Teow sẽ có một cách chế biến sốt ớt riêng, nhưng điểm chung là đều có vị cay the đặc trưng. Thậm chí, khi hòa quyện cùng dầu mỡ thì món ăn này lại thêm phần cay gấp bội. Sự hòa quyện của nhiều loại hương vị này đã tạo nên một món ăn đậm đà khó quên của ẩm thực Malaysia.

Do xào trên lửa to nên công đoạn chế biến món Char Kway Teow cũng diễn ra rất nhanh. Đặc biệt, người đầu bếp còn phải tập trung để món ăn xào được đều tay, thấm đều gia vị và không bị cháy.

Được mệnh danh là “Vua Char Kway Teow” của Penang, người đàn ông lớn tuổi này với chiếc xe đẩy nằm góc đường Siam và đường Anson đã làm xao xuyến biết bao tín đồ của món ăn này. Không chỉ người dân địa phương mà cả khách du lịch cũng đều tò mò tìm đến thưởng thức, theo misstamchiak

Char Kway Teow ngon nhất là thưởng thức nóng ngay khi vừa xào xong. Nhờ không cho nhiều gia vị trong quá trình chế biến nên thấy rõ được vị mặn mà của xì dầu, vị ngọt quyện của tôm, giá hòa quyện cùng sự thơm dậy mùi của trứng, hành hoa, và tất nhiên sẽ không thể thiếu vị cay nồng đặc trưng của sốt ớt.

Gần đây, món ăn đã được đổi mới theo hướng có lợi cho sức khỏe hơn khi những đầu bếp cho thêm nhiều rau xanh và giảm bớt dầu mỡ. Trước đây, người ta thường dùng mỡ heo và những miếng tép mỡ giòn tan để xào với mì gạo tạo ra một hương vị béo ngậy đặc trưng, nhưng ngày nay họ thay thế mỡ heo bằng dầu ăn hoặc bơ thực vật. Điều này không chỉ làm cho món ăn tốt hơn cho sức khỏe mà rau xanh và giá còn mang đến vị tươi mát và giòn, làm tăng chất lượng cho món ăn.

Các thực phẩm dùng để chế biến cho món ăn này mọi người có thể đặt mua trên các ứng dụng đi chợ hộ trực tuyến như ShoppeFood, Grab, Gojek hoặc tùy vào nguyên liệu có sẵn trong nhà mà thêm hay bớt tùy thích.

Mùi thơm tỏa ra từ món ăn sẽ kích thích tất cả các giác quan của thực khách, từ thị giác đến khứu giác và thính giác, và tất cả điều đó có thể diễn ra thậm chí trước khi thực khách được thực sự nếm món ăn này. Hủ tiếu xào cay Char Kway Teow chắc chắn là một món ăn thơm ngon khiến cho ai một lần thưởng thức qua cũng phải ngây ngất và mê mẩn.

No.5 Char Koay Teow

No. 5 Char Koay Teow is something of a hidden gem amongst the more famed counterparts in the George Town area.

Though it is situated right in the bustling and tourist-filled Macalister Road, the stall itself is wedged right next to a durian stall and in a corner of a small old-school hawker space within a carpark lot. It would be rather easy to miss if not for its signage and the whiff of woodsy fragrance.

We’ll warn you first – don’t come here too famished that you won’t be willing to wait for your food to arrive, because waiting is what you’ll have to suffer through first before you get that yummy CKT.

We arrived to find the stall empty and void of any wok hei action, and wondered if the stall was closed – except that there were several customers seated at the tables, seemingly waiting to devour some food.

Upon prodding some workers idling about the hawker area, we were told to grab a seat…and wait.

There didn’t seem to be any sort of queuing system here, so instead of waiting for someone to approach and take orders, head straight over to the cook, give him your orders, and you’ll have a glorious CKT in no time at all.

While No. 5 is known for its loaded seafood char koay teow, we opted for a small traditional plate with the usual ingredients that’s priced at RM10.

It would simply be unscrupulous of us to not mention how our first bite absolutely floored us. Though admittedly, that was hugely because of how we underestimated the lesser-known CKT spot.

No. 5 stands out with the robust flavour of the noodle dish that were perfectly charred at edges of their strips, but somehow they manage to retain the freshness of the rest of the ingredients. The prawns were firm and juicy, the cockles whole and not shrivelled up from the heat, the shreds of Chinese chives and bean sprouts unabashedly sturdy, crunchy, and flavour-intact.

The explosion of flavour got more intense with every bite, it gradually bordered on salty. It made us wonder if they did cheat with a magic sprinkling of MSG. Nevertheless, it is an outstanding Penang char koay teow dish that we wouldn’t hesitate recommending.

Address: 94, Jalan Macalister, Sunshine City, 10450 George Town, Penang Opening hours: Mon – Sat 12pm-10pm (Closed on Sundays) Contact: 018-948 5680

Ah Heng Duck Egg Char Koay Teow

Let me just go on record to say that this is my personal pick for the best char koay teow in Penang. And it’s not even located on Penang Island! Ah Heng Duck Egg Char Koay Teow is a legendary foodie hotspot in Bukit Mertajam (in Mainland Penang) that’s been in operation for nearly 40 years. It’s so famous that some Penangites will make the 40-minute journey across the Penang Bridge just for a taste.I love it because of the smokey noodles and the rich, runny sunny side up duck egg. And the fact that it’s literally five minutes away from my house.

Opening Hours: Daily 8pm–11:30pm; closed on Wednesdays

2741, Jalan Kulim, 14000 Bukit Mertajam, Pulau Pinang

Hillside Ah Soon Cafe

Image Credit: Hillside Ah Soon Cafe

Hillside Ah Soon Cafe offers one of the must-eat Penang Fried Kway Teow! In addition, from a humble-looking food stall to a cozy eatery now, that’s fantastic, right? Moreover, good taste is all about premium ingredients! With aromatic crackling, plump cockles, and juicy prawns, that surely form a hearty plate!

Image Credit: Hillside Ah Soon Cafe

Furthermore, Hillside Ah Soon Cafe might not have any luxury decor. Yet, a simple and airy environment is cool enough for a satisfying dining time! Besides, there are more Penang foods to try on. Penang Koay Teow Th’ng, fish ball soup, and half-boiled egg with toast are all yummy-licious!

Additional Information: Address: 26, Jalan Sungai Kelian, Tanjung Tokong, 11200 Tanjung Bungah, Pulau Pinang. Operation Hours: 08:30 pm to 05:00 am (Closed on Tuesdays) Contact Number: +60 12-455 0382 Website: Ah Soon Char Koay Teow

Left-handed Char Koay Teow

For Muslim travellers, perhaps one of the biggest problems with Penang char koay teow is that most of them come with pork lard and Chinese sausage. Left-handed Char Koay Teow (yes, that’s literally the store name) is one of the few places in Penang where you can get pork-free Chinese char koay teow (you’ll see why we used this term later on). Even without the inclusion of some traditional ingredients, the friendly uncle (who’s a lefty) still manages to captivate customers with his flavourful plate of smokey noodles.

Opening Hours: Daily 11am–7pm

79-G-11, Ivory tower, Kampung Jawa Baru, Off, Jalan Dato Keramat, 10150 George Town, Penang

Tiger Char Koay Teow

Photo: @laykoon.lam (Instagram)

When in doubt, head to Tiger Char Koay Teow! Served with a generous portion of duck egg, prawns and cockles, you’ll definitely be in pure satisfaction here. Don’t forget to try some of their crowd-favourite Loh Bak, Loh Mee and Herbal Soup with Chicken Drumstick too!

Photo: @Ian Chow (Instagram)

Address: 179, Lebuh Carnarvon, George Town, 10450 George Town, Pulau Pinang

Operating Hours: Monday to Sunday (7.30 am – 2 pm)

Ah Leng Char Koay Teow

Photo: @bryan_yc (Instagram)

Opening its doors in 1979, Ah Leng’s char koay teow will bring your taste buds back to life! Famed for its wok hei infused CKT that comes complete with big juicy prawns and duck egg, be sure to come here early before the crowd starts pouring in. Tourists swear by it!

Photo: @billytan_ (Instagram)

Ah Leng Char Koay Teow

Address: 343, Jalan Dato Keramat, George Town, 10150 George Town, Pulau Pinang

Operating Hours: Sunday to Tuesday (10.30 am – 4 pm), Friday & Saturday (9 am – 5 pm), Closed on Wednesdays and Thursdays

Link (s): Facebook | Instagram

Chulia Street Char Keow Teow

Chulia Street is arguably THE place to be in Penang at night, thanks to its array of bars and eateries. It’s not surprising then, that it is here where you’ll also find arguably the best char koay teow in Penang during the night! This humble stall, located smack dab in the heart of Penang’s nightlife zone always attracts a crowd. If you’re craving a taste of this popular char koay teow, make sure to come with a good appetite and plenty of patience!

Opening Hours: Daily 6–10pm

Chulia Street, Georgetown, 10200 George Town, Penang

Char koay teow is conventionally eaten during lunch or dinner. However, in Penang, you can also eat it for breakfast. Tiger Char Koay Teow offers exactly that, opening early in the morning and offering customers mouthwatering plates of savoury char koay teow from as early as 8am! Expect to find your char koay teow piled high with juicy prawns, cockles, and either chicken or duck eggs. For an extra kick to go with the wok hei (smokey aroma) of the noodles, ask for extra chili in your noodles. You won’t regret it!

Opening Hours: Daily 8am–2pm

179, Lebuh Carnarvon, George Town, 10450 George Town, Pulau Pinang

Ah Leng Char Koay Teow

Touted as one of tourists’ favourite spots to get their CKT fix, Ah Leng Char Koay Teow is another OG generational store that has been in operation since 1979, and widely loved since then.

The stall is located in a modest kopitiam along the time-worn roads of Dato Keramat, its flapping banner catching the eye and beckoning. The search for a parking spot around its compact compound was quite a pain, but we eventually managed to snag a leaving customer’s spot after several swivels around the area.

While it’s known to be swarmed with customers and orders during peak hours, the coffeeshop was relatively bare on a weekday morning with only a handful of customers enjoying plates of the noodle dish.

The cook assembles the dish carefully at her own pace. The result? A mean plate of chilli-blushed CKT with the usual suspects: jumbo-sized prawns, eggs, cockles, pork lard, bean sprouts and chives.

While the woodsy wok hei fragrant is rather faint here, the profuse amount of deep-fried pork lard cubes makes up for it, providing that crispy crackling with bursts of mellow aroma that’ll send you to decadence heaven.

We were impressed with the profound kick of the spice and texture of the noodles as well, which had the right amount of greasy glaze to avoid clumping and makes them perfectly slurpable. Though frankly, we would’ve hoped for something more spectacular after forking out RM10 for a small plate.

Address: 343, Jalan Dato Keramat, George Town, 10150 George Town, Penang Opening hours: Fri – Tue 10.30am-4pm (Closed on Wednesdays & Thursdays) Contact: 012-498 3962

Lorong Selamat Char Koay Teow

Image Credit: Lorong Selamat Char Koay Teow

Foodies can never skip Lorong Selamat Char Kway Teow on their trips to Penang! Besides, locals also call this famous street food stall Red Hat Char Kway Teow, bet patrons have heard about it before! Furthermore, the casual ambiance is fine, nothing much, but clean and cozy enough!

Image Credit: Lorong Selamat Char Koay Teow

Moreover, the charcoal-fried Kway Teow can never fail patrons! Seriously, the signature taste brings back old-good memories after one mouthful of Koay Teow! In addition, the harmonious blend of blood clams, Chinese sausages, and flat rice noodles is smacking your taste buds, for sure!

Additional Information: Address: 108, Lorong Selamat, George Town, 10400 George Town, Pulau Pinang. Operation Hours: 10:00 am to 05:00 pm (Mon, Wed & Thu to Fri)/ Closed on Tuesdays Operation Hours (Weekend): 09:30 am to 05:30 pm (Sat to Sun)