If you’re from Penang, you would naturally be a huge fan of char kuey teow – after all, the island reputedly has the best CKT in the country, if not the region!
That said, if you’re in Klang and happen to have a hankering for this dish of stir-fried flat noodles, one place you should check out is Melawis Char Kuih Teow.
This humble stall in Taman Melawis is run by a man in his 80s who has apparently been doing this for decades, making it perhaps one of the oldest CKT stalls in the Klang Valley. (Looking at him and his movements, though, you’d swear he isn’t a day over 65.)
This writer ordered a serving with egg and was surprised that it came separately. The egg was done well and somehow managed to be a highlight, which is impressive given that it’s simply a fried egg.
As for the main meal itself, it was oily, packed with bean sprouts and plenty of cockles, and definitely had great “wok hei” – that quintessential “breath of the wok” – with all the charred bits only made possible by using a charcoal fire, which has a higher temperature than a gas stove.
The final verdict? This was a very good plate of “dark”-style char kuey teow, which succeeded in satisfying this Penangite.
Melawis Char Kuih Teow
3, Lintang Gangsa,
Read the original article here. Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.