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I personally like this Penang style Kway Teow in comparison to the local Char Kway Teow that is fried with dark soy sauce and cockles. Admittedly, it is not very 'authentic' given that it is not as flavourful, however what I like about this plate of Kway Teow is the generous portion of ingredients. Some of the hawkers I have observed before tend to fry the beansprouts a tad too early, making the beansprouts overcooked and soggy when it was served on the plate. For this particular stall, the beansprouts was added right towards the end hence when eaten, they were more crunchy and have an added flavour on the food. We ordered the $3 kway teow and the serving was quite sufficient to be shared among the four of us and even though we did not add the chilli, I felt that the kway teow was good enough. Definitely a must try for those who would like to try a different style of kway teow!
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After coming back from Penang, I really missed Penang's food especially Char Kway Teow. When I saw the signboard Penang Fried Kway Teow, I knew I cannot leave without ordering 1 plate. Purely kway teow with garlic, bean sprouts, chives, lap cheong, prawns and eggs just like how the Penang hawkers cooked their Char Kway Teow but the taste is far from the authentic Penang Char Kway Teow. The ingredients are quite fresh but overall is not tasty enough for me to recommend any friends.
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This Penang Fried Kway Teow is recommended by a good friend. I came specially to try it out for the first time. I asked for extra chilli to go with the $4 portion of fried kway teow. Unlike the local fried kway teow, Penang fried kway teow is purely kway teow and omit the yellow noodle totally. The ingredients especially the prawns tasted very fresh. The chilli has a nice hint of spiciness to spice the dish up. Unlike the local version, the chilli is the star of their kway teow dish as they did not use dark sweet sauce. This fried kway teow tasted quite nice though still a distance from the authentic version in Penang.
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