It is quite rare to find decent Penang Island style Char Koay Teow in Bukit Mertajam. If you are wondering what is the Penang Island style, there are two main characteristics that define it – fiery red and topped with large prawns. In my humble hometown, CKT is usually fried with more dark soya sauce and normal sized seafood, hence darker in color and cheaper in price too. Last weekend I spotted a stall that bears an interesting sign “Penang Auntie (Big Prawn) Char Koay Teow” It got me curious and I returned the next morning to give it a try. Besides chicken egg, you could opt for the duck egg version if you want for an extra 50 cents. If you ask me, that little extra is kind of justified since duck egg is larger in size and imparts additional fragrance to the dish as well. And now to cut to the chase, for RM5 (small + duck egg, fried with lard) I think the portion is satisfactory as far as CKT is concerned. Taste wise it is decent and I would probably rate it 7/10 if taking Siam Road’s CKT (10/10, the best in Penang for me) as a yardstick. If they could infuse slightly more ‘wok hei’ as well as throw in cockles into their CKT, that would be great!
Restaurant at:Penang Auntie (Big Prawn) Char Koay Teow @ Restoran Lok Chee Keong, @ Bukit Mertajam
via JoinMe - Food Review Malaysia http://joinme.com.my/review/5276
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