>Siam Road Char Koay Teow, known as the “Humble King of Noodles,” is a highly popular spot in Penang. Despite any challenges, the 79-year-old Uncle Tan continues to work his magic at the stall, attracting locals with his sinful and delicious plates of char koay teow. BBC Travel recognized Uncle Tan as one of the oldest char koay teow legends in Malaysia, adding to his fame. Operating from noon to 6 p.m., this legendary stall serves up char koay teow full of wok hei, drawing in loyal fans and food enthusiasts alike. Uncle Tan’s dedication to his craft for over 60 years is a testament to his love for what he does.
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Hendra Chiang
in the last weekSiam Road Charcoal in Penang comes highly recommended on social media, and it’s a must-visit according to many. Upon arrival, I had to queue for about 30 minutes before the food was ready.The owner cooks each dish individually using charcoal, ensuring consistent quality and deliciousness.The meal did not disappoint; it was indeed tasty. The portions were just right, neither too large nor too small. The prawns were large and flavorful.Overall, we really enjoyed our experience and would recommend this place to others.
Calvin Chua
a week ago1 of the few michelin rated Char Kuay Teow that is cooked with burning charcoal fire. Do expect a long queue during lunch hour. Arrived at 1pm and waited for 45min to get my plate of char kuay teow. Its consists of flat rice noodle, beansprouts, spring onion, chinese sausage, blood cockles, prawn and pork lard. It has a strong "wok hei"(charred smoky) flavour probably due to the charcoal fire cooking. You can choose the portion in small or large, but I personally feel that the large portion probably comes with more prawn instead of more noodle. 1 of the best char kuay teow that I have eaten in Penang and its worth the long wait. Take note parking lot is difficult to find near to the food stall.
Don Lee
2 weeks agoOne of the best char kway teow on Penang island! Oozing with umami from the fried pork lard, prawns, cockles and Chinese sausage, it’s definitely a dish not to be missed! The prawns are really fresh that feels like it was just caught from the ocean. The chef fry every plate individually thus the taste will always be the same for every plate. Using charcoal to fry the char kway teow gives off a smoky taste to it which enhances it well. Personally, it’s really yummy but slightly oily for my sensitive tummy. I came on a weekday at around 5pm and fortunately, there’s not much crowd and waited for only 15 minutes! I highly recommend to try it!
Nicole Yeung
5 months agoVery very very flipping delicious. Okay it won't change your life but I'd definitely recommend the spicy version over the non-spicy as it's really quite mild but packs more flavour into the noodle stir fry.It can get busy here like queue up busy so you have to grab a table as fast as you can if there's no queue and order at the front with the lady.You can watch the chef cook up a storm and enjoy cold drinks inside which they'll take your order at the table.Should you come here? Absolutely
D Z
3 months agoPersonally I used to enjoy this CKT years back. However was cooked by the Father then. Nowadays they don't cook it with duck egg anymore would have tasted better with it. To be honest the CKT at the coffee shop beside taste pretty good as well. I do not think it is worth to wait hours for it. Comparing to other stalls the pricing is definitely on the higher end as well. Was my second visit but I'd give other stalls a chance too.