Char Koay Teow is a dish that is well loved by people especially in Malaysia and Singapore where it is considered one of the national favourite. In order to cater to more people, the no pork fat version is created; usually found in Malay stalls. Sg. Dua Char Koay Teow is such a case. This particular shop is quite popular among the Malays, and enough to attract the non-Malays to try the similar but entirely different version from the original Chinese style. Situated at Sg. Dua, most of the stall more or less sells the same thing but being the first stall in the row definitely has it perks.
Sg. Dua Char Koay Teow is almost always full, and with an operating hour that ran until the wee hours of morning, you can expect people coming round for supper and late night cravings. And the eatery is pretty spacious with simple plastic tables and chairs scattered beneath bright lights.
As most char koay teow stalls go, the focus is more on quality and taste rather than quantity so they only do what they do best. The ultimate menu here is of course the Char Koay Teow. Comes in three versions; regular, large and special, the first two are different in terms of size while the special is a large portion with the addition of a sunny side up egg. Char koay teow stalls are notoriously known to serve small portions to keep the cravings alive, so it is common to find yourself ordering more than one plate of the large one. Served with the usual cockles, bean sprouts, a number of big size prawns, the simply presented dish is both sweet and savoury due to the prawns and a secret sauce is used that gives it its unique taste.
