Char koay teow stall
3.1/5
★
based on 8 reviews
Contact Char koay teow stall
| Address : | 86, Lebuh Kimberley, George Town, 10100 George Town, Pulau Pinang, Malaysia |
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| City : | Pulau Pinang |
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Jackson Seng on Google
★ ★ ★ ★ ★ Taste average, too dry for my liking. But service is good. I hope to have better Penang char kway teow soon.
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Gregory Fowler on Google
★ ★ ★ ★ ★ I've been coming to Penang for 35 years. Char Kuey Teow is one of the most amazing things when done right. This place was just ok, which means by Penang standards, is the worst Char Kuey Teow I've ever had. To beat that, I thought I'd get some Hokkien Mer from the place next to it. Uuuhhh, the worst Hokkien Mee I've ever had. Maybe this Hawker area is just a tourist magnet with low standards? Next time I'll just go to the Hawker stalls on Jalan McAllister.
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Parlim Cheng on Google
★ ★ ★ ★ ★ So-so only. Don't expect much. Taste bland and pale.
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B. Liz on Google
★ ★ ★ ★ ★ This stall is Over Charges ,
my staff order normal 1 pack without Add On anything for Rm11.50 , this is crazy extensive , Yet the Food quality is not good ,Be aware and please dont buy it for not reasonable charges.
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Dennis Tan on Google
★ ★ ★ ★ ★ 25 yrs ago this is my favourite. today, same stall same person holding the wok, but tasted like the economy bee hoon stall standard - worse still, charging at premium price. how can this stall degrade sooo much...sad
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Richard (Malaysia) on Google
★ ★ ★ ★ ★ Just like many other reviewers, I am disappointed! However, business is thriving compared to its neighbours selling Penang laksa, fried oysters, etc.
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Stephen ong on Google
★ ★ ★ ★ ★ Revisiting my once upon a time regular supper spot on Kimberley Street found this 2nd generation Char Koay Teow still going strong after 6 decades at the juncture with Cintra Street. Master chef Lien still retains a splattering of Cantonese picked up from his Foochow father who pioneered the use of by-catch mantis prawn in his fried noodles. Once part of his signature dish, the inevitable popularity of mantis prawn among seafood aficionados from HK has now relegated it as an expensive option (RM11). The standard serving with two shrimps and cockle spats fried over charcoal is still a treat (RM6.50) but somehow did not awaken those fragrant evenings of long ago. He still precooks his mantis prawns and shrimps, but with the massive reduction of visiting tourists, now finds the pleasure of frying fresh koay teow one plate at a time. Across the street lies the ruins of another 2nd generation restaurant, Goh Huat Seng, once a gastronomy fixture for steamboat and Teochew cuisine. The lack of culinary passion among the quarrelling descendants was its downfall, laments our street corner chef who has been watching from his corner of this world for over half a century, before his attention turns back to his art...
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c tzehow on Google
★ ★ ★ ★ ★ At Kimberly Street, and decided to try char kway teow. RM6.50 with egg. The portion is small, no wok hei, hum is tiny, with 2 prawns. And tasted salty too.
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