Ah Soon Char Koay Teow at Hillside

The is the best char koay teow in Tanjung Bunga!

Ah Soon Char Koay Teow at Hillside

If you're craving for a good plate of char koay teow, you definitely don't want to miss this stall in Tanjung Bunga. Ah Soon Char Koay Teow has been around for a long time and is very well-known among the students in the Tar College students in Lembah Permai area.

The man used to ride his motorcycle around the housing area shouting door to door to take orders then deliver the packed food to them.

Ah Soon Char Koay Teow Sg Kelian

They started from a roadside stall at a coffee shop many years back then.

And today, they basically run the whole coffee shop by themselves selling their Char Koay Teow and Koay Teow Th’ng (flat noodle soup).

Ah Soon Char Koay Teow

Their famous char koay teow are actually cooked by the wife, despite the stall is named after the guy owner.

Charcoal Char Koay Teow
Char Koay Teow in a sizzling hot charcoal wok - credit: @jeremeleung

And those tasty “char” flavors that you get to taste comes from the wok that is heated over charcoal fire.

Each plates are cooked fresh to order and not in a big batch, so it does take a short while of wait. (But you basically don’t have to wait for a long queue under the hot sun.)

Their normal portion comes at a pretty decent size, with springy fresh prawns. You could always upsize to their large ones with extra prawns if “normal” is not your thing.

HK Star Philip Keung at Ah Soon Char Koay Teow
HK Star Philip Keung at Ah Soon Char Koay Teow - credit: @black_gorgor

It is no wonder that even Black Gor Gor (Philip Keung) would agree with us that this stall serve some pretty dang good Penang CKT !

Ah Soon Char Koay Teow (亚顺炒粿条)


Contact: +6012-4550382

Operating Hours: Opens 11am - 6pm daily, close on Tuesday

Address: 24 Jalan Sungai Kelian 11200 Tanjung Bunga Penang

Char Koay Teow or Char Kway Teow is one of Penang’s iconic street foods.

The basic ingredients of this dish consist of flat rice noodles, pork lards, waxed sausage slices, bean sprouts, chives, fresh cockles and prawns stir fried in soy sauce and chili paste.

Usually chicken or duck eggs is added to the dish, though you can also order one without eggs.

One of the distinctive differences in taste between the stalls in Penang is the “wok hei” (char aroma). This largely depends on how the char koay teow is fried.

While many stall owners has turned to a gas stove for the convenient, many of the traditional (and famous) ones are still using their ‘wok’ over charcoal fire.

Charcoal fire helps to achieve better “wok hei” which then infused into flat rice noodles. There’s also a special term for it in mandarin — 炭炒粿条 (Charcoal Char Koay Teow).

Heads up! When it comes to food and experience, opinions varies from person to person. So please take ours with a pinch of salt.

Photo credit: @jeremeleung