Hailed as one of Penang's best featured food, the Char Kuey Teow has been deeply rooted within the Chinese culture in Malaysia. Now scattered all across the nation, possibly even throughout the continent (maybe even the world?), the Char Kuey Teow is without a doubt a national heritage, culinary world wise. Typically fried in a wok with dark soy sauce under a constant flame, using flat rice noodles that has both a smooth yet chewy consistency, shrimps, eggs, beansprouts, cockles and occasionally Chinese sausage slices are added into the fray. The result? A dish loved by everyone. And having said that, here in Klang, we do our level best to show you where exactly to best find Char Kuey Teow. So hop on, and away we go!
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A restaurant notorious among the locals in Klang -and perhaps the entire Klang Valley for its myriad of fresh seafood dishes, one would not expect to have find themselves looking at a plate of delectable Char Kuey Teow. But rest assured, if it's good Char Kuey Teow you're looking for, New Boston Restaurant delivers. The noodles, having undergone vigorous stir-frying process, is no short of "wok hei" and along with a myriad of ingredients such as shrimps -it's a seafood restaurant, expect nothing less; cockles, sprouts and a whole raw egg perched precariously on the moist savoury noodles, this is one Char Kuey Teow that will lead you tossing your dignity aside, burping in satisfaction.More info
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Thank you so much for the rating. Liked what you read? Like or share it to your friends!Here in Angcle Peoh's, one can partake in a decadent plate of Char Kuey Teow which will bring patrons on a gastronomical reminiscence of the famous Penang Char Kuey Teow. Fried to perfection, every plate of Char Kuey Teow under this roof exudes the necessary amount of "wok hei" that brings out the best in the dish. Slightly spicy and rather moist, a tell-tale trait of Penang Char Kuey Teow, this particular flat rice noodle dish is accompanied by fat juicy sprouts and green chives, as well as plump, succulent shrimps and briny cockles. A banana leaf sheet is used as layering to ensure excess oil is soaked up while accentuating the overall fragrance of the dish.More info
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