Two stalls up for nomination for Klang Valley’s best char koay teow


Simon loads his char koay teow with shrimp, bean sprouts, cockles, Chinese sausage (lap cheong), fishcake slices, egg and pork lard croutons.

STARTING Dec 1, log on to Metro Online Broadcast (MOB) to nominate your favourite char koay teow eatery for The Star People’s Food Awards.

You stand a chance to win attractive prizes such as hotel stays and dining vouchers.

Those who nominate, vote or successfully share a link are automatically entered into a race to win prizes.

Nominations are open for the first 10 days of the month (Dec 1 to 10), followed by voting from Dec 15 until the end of the month. Here are two nominees we are featuring this week.

RESTORAN KAM HEONG

8, Jalan Tengah, PJ New Town, Petaling Jaya, Selangor

Type ‘Petaling Jaya New Town’ into your Google search bar and the first suggested keywords to appear are ‘good food’.

Whether or not this is due to Malaysian’s obsession with food, there is no denying that PJ New Town really is home to a number of good eateries.

Visitors may realise that for the numerous office workers in the area, the Kam Heong coffeeshop, with its unmistakable blue awnings is among the more popular eateries.

Though Kam Heong is famous for its other dishes, word on the street was that the char koay teow in this coffeeshop was worth a try, so we paid a visit to see just how good it was.

The humble Penangite who runs this char koay teow stall in the corner of the coffeeshop simply goes by the name of Simon and says that the majority of customers are the people who worked in the nearby offices.

He moved his stall into Kam Heong a few years ago and has a few helpers work with him to prepare the char koay teow and deliver them to customers.

Simon’s char koay teow is loaded with ingredients – shrimp, bean sprouts, cockles, Chinese sausage (lap cheong), fishcake slices, egg and pork lard croutons.

“I use more ingredients than usual to make it a little different, otherwise it would be the same as any ordinary plate of char koay teow,” he said.

He also uses a greater portion of ingredients in comparison to the koay teow noodles, which was more appealing.

Though it is too mild in terms of spiciness, one quality that is worth praising is how the dish has that distinct, adequately charred texture and flavour – something called wok hei in Cantonese.

As someone who typically avoids eating bean sprouts, I was also surprised at how well they blended into the dish.

An average portion costs RM5.50, which is a fairly reasonable for lunch in Petaling Jaya.

Restoran Kam Heong is located beside UOB Bank along Jalan Tengah and is open throughout the day.

RESTORAN JAMAL MOHAMED

SS5A/9

Kelana Jaya,

Petaling Jaya, Selangor

AROMATIC and greasy, fried char koay teow is one of our many guilty pleasures.

Penang is renowned for this wok-fried noodles and variants of the famous dish is rife, with many cooked with pork lard.

However, Ewe Shiau Wei, 31, who runs Penang Fried Koay Teow, a stall in Restoran Jamal Mohamed in SS5 Kelana Jaya, cooks a pork-free version of the mouth-watering dish.

With the family hailing from Penang, the business began from her late father who ran the stall before Wei took over, with family members helping out.

First time patrons might be surprised to find that their char koay teow has a slight red and orange tinge to it and is slightly wet.

However, do not be put off that the noodles do not look fully brown and crispy - the dish proved to be tasty and can rival other pork-free versions.

Despite using staples including oyster sauce, bean sprouts, cockles, prawns and chives, Wei’s CKT is distinctly different from those sold elsewhere, with a slight sweetness to the dish.

I found the cockles in the dish were soft and not overcooked. You can also find a few juicy pieces of prawns.

Wei explained that apart from traditional ingredients, she also uses tomato sauce.

Testament to its popularity, the stall sells between 200 to 300 plates per day, with a steady flow of regulars.

Restoran Jamal Mohamed’s busiest hours are during lunch and on weekends.

Costing RM5 for a small serving and RM5.50 for a large, its CKT is certainly value for money for a good hawker fare.

Penang Fried Koay Teow is open from 7.30am to 8pm on weekdays and 7.30am to 4.30pm on weekends.

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