Char Koay Teow at Siam Road

The average wait time here is about one and a half hour, but we're going to tell you it's worth it!

Char Koay Teow at Siam Road

The famous Siam Road Char Koay Teow stall, now operates its business at a new address along Siam Road. And as far as we can remember, his CKT still tastes as good as it used to be from the old location at 110, Siam Road.

Remember that famous Char Kway Teow stall at Siam Road?

The 77-years old owner, Mr Tan Chooi Hong went missing in action for a couple of months.

It was speculated that, Mr Tan fell ill from the never-ending crowds that came to visit after the publicity and family members had advised him to take rest.

Siam Road Char Koay Teow
Siam Road Char Koay Teow - credit: @evonnz

After a couple of months of missing, he’s now back in business; in his very own coffee shop.

And as far as we can remember, his CKT still tastes as good as it used to be from the old location (110, Siam Road).

Siam Road Char Koay Teow

Mr Tan has mastered the craft of frying a good plate of char koay teow.

Siam Road Charcoal Char Kway Teow
Siam Road Charcoal Char Kway Teow - credit: @dennislaw07

The flat rice noodles (koay teow) are evenly coated with fragnant over the charcoal fire, seasoned with his secret blends of sauce, chili paste and a lot of pork lards.

A generous amount of ingredients like beansprouts, egg, chinese chives, waxed sausages, cockles and fresh shrimps are then thrown in to complete the famous dish.

Best Char Koay Teow in Penang
Best Char Koay Teow in Penang - credit: @perctingz

And there you have it, the best char koay teow in Penang.

Siam Road Char Koay Teow


Operating Hours: Opens daily 12pm - 7pm, Close on Sunday and Monday

Address: 82 Jalan Siam 10400 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: @feieats