Last weekend, I took a 4-day trip to Penang to pig out. I probably gained 5 kilograms and maybe shortened my lifespan by about 8 years, but it was worth it.
One of the best dishes I tried was the char kway teow on Jalan Siam.
We got there at 3.10pm – 10 minutes after the rumoured opening time of the char kway teow stall. At first, we were puzzled. There was no char kway teow man. A nearby kedai kopi – or coffee shop – was filled with customers sipping drinks, but no one was eating anything.
And then we realised: Everyone was waiting for the char kway teow man. You know you’ve MADE IT when customers queue up for you even before you get there.
What Makes A Wok Hei?
When the char kway teow man got there, a crowd formed quickly around him. He started prepping his wok, the ...
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