Duck Egg Char Koay Teow at New Lane

We find it just average

Duck Egg Char Koay Teow at New Lane

This Char Koay Teow stall at New Lane, George Town has always been crowded up with long queues. So we decided to check it out for ourselves.

Duck egg adds the extra creaminess to a traditional plate of char koay teow.

And we heard there’s this stall at New Lane who are known for their famous duck egg CKT cooked over charcoal fire.

So we decided to go check it out for ourselves and ordered a plate of their specialty duck egg version.

New Lane Duck Egg Char Koay Teow

Duck Egg Char Koay Teow at New Lane
Duck Egg Char Koay Teow at New Lane - credit: @irwandikotamedan

We weren’t quite impressed although they seems to have long queue during our visit.

We find that it lacks the ‘char’ aroma that we were looking forward to and it feels quite greasy to our liking.

If you’re craving for duck egg char koay teow, we would recommend you to try out this one instead.

New Lane Char Koay Teow


Operating Hours: Opens daily 4pm - 11pm, Close on Wednesday

Address: Lorong Baru 10450 George Town 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: @christopherhwwong