Char Kuey Teow, a Malaysian favourite. We are all guilty of loving oily street food that are cooked in woks. They add an authentic feel and flavour to each plate, hence the more used the wok is, the better it is. Sometimes, stalls serving great wok-fried food is hard to come by although there are many out there are many out there. The char kuey teow stall located outside Kedai Kopi Sin Guat Keong is one of those stalls that have been around for a while. It was started by the father of stall manager, Ah Sean more than five decades ago and was passed down to him, together along with family and homemade recipes that are probably older than the stall itself.
Being on the streets, the stall gets an authentic feel yet old fashioned flavours. After all, some do dig old-fashioned food. Upon ordering from the stall, customers can have a seat inside the coffee shop while at the same time enjoy take in the cosy, old-fashioned and simple interior which gives the place a good taste of old times. Back to the stall, he fries them on coal instead of using modern cooking gas, which as well, adds up to the flavour. Having his own style of frying the food, he usually fries the noodles first and then sets them aside for them to be fried again later. This is solely because of reasons relating to efficiency as he usually gets a lot of orders at a time.
