Red Hat Lady Char Koay Teow at Lorong Selamat

If you can't find the stall, just look for the lady with a red Parisian painter hat

Red Hat Lady Char Koay Teow at Lorong Selamat

There are around 8-10 hawker stalls lining along both side of Lorong Selamat. The once famous Lorong Selamat Char Koay Teow is easily spotted with the lady in red colored hat.

Due to her well known notorious reputation, the stall is no longer as crowded as it once was. (and of course, that is also due to the many more CKT options in Penang these days!)

It has been a while since we last tasted the good “wok hei” (char aroma), sweet juicy big prawns and cockles from this stall. We can’t help but to revist this place again.

The waiting time is no longer the 2 to 3 hours it used to be under the hot sun; as there were not much crowd.

Lorong Selamat Char Koay Teow

Lorong Selamat Red Hat Auntie Char Koay Teow
Lorong Selamat Red Hat Auntie - credit: @joshuatan33

She still fries each individual plates over charcoal fire with a fan strategically placed to keep the fire constantly burning hot. It is either regular or large, with no other specific requests.

Except this time, we find the char koay teow became a bit too mushy to our likings; though the “char” flavours and big sprawns are still around.

Hopefully it was just us going on the wrong day; and the quality will come back again on our next visit.

Red Hat Auntie Char Koay Teow (小红帽炒粿条)


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

Address: 108 Lorong Selamat 10400 Georgetown 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: @umamiyeah