Nestled within the suburban areas of Kampung Seri Aman Bistari of Puchong, this particular humble Malay-operated food joint, already known among locals for its cheesy banana fritters -or pisang goreng; offers a whole new window to look at from which the term "Char Kuey Teow" is defined.
In terms of conventional Char Kuey Teow, the dish is mainly comprised of flat noodles fried in a wok under high heat with the presence of oil, accompanied by dark soy sauce, shrimp, spring onions, eggs and of course, beansprouts. But in terms of the Char Kuey Teow served by SP Char Kuey Teow, it is not too bold to say that they have redefined the dish itself, allocating their own touch into the making of their very own Char Kuey Teow.
In contrary to the usual fried flat noodles, which barely retains much moisture of its own -no thanks to the hardcore frying process; the SP version is swimming in broth. Literally. But not just any broth, you see, but sweet, savoury broth obtained from cooking prawns. A lot of prawns. Big, fat, succulent prawns. And what's best, each plate of their Char Kuey Teow will include 2 to 3 of the prawns fried along with the noodles, so aside from slurping down the tantalizing broth, you can also have a finger-licking good time savouring the prawns you find on your dish as well.