The best char kuey teow in Malaysia, according to chefs

"My favourite is from Ah Leng Char Kuey Teow in Penang. The reason why I like it is simple: it's the wok hei. They use quality produce, including great noodles, and the seasoning is done very well, which makes it taste even better! Even though they don't use so much oil on their well-seasoned wok, they're able to cook it perfectly and each bite tastes so good."

—Johnson Wong, Gēn 根

"I love most of the stalls in Cecil Street Market in Penang as it houses so many little gems. But the char kuey teow is one of my favourites as it's super tasty with fresh ingredients and has a good noodle texture. There's an addictive spiciness to it and the smokiness is so well-balanced. We all know it takes years of dedication and hard work to achieve the kind of cooking skills that it takes to produce a plate of char kuey teow this good!" 

—Mui Kai Quan, Shhhbuuuleee

"The title of best char kuey teow goes to a one-man show hawker stall, Bukit Mertajam Charcoal Flame Duck Egg Char Koay Teow, in Penang, where my wife is from. The hawker stall is located next to a taxi stand with a few chairs and tables.

It brings me back to my childhood in Ipoh where I would dine at these sorts of places before I got my job at Mandarin Oriental, Kuala Lumpur. The char kuey teow here is authentic, traditional and has the wok hei I'm looking for. It's non-halal and very affordable—it costs only RM5 to RM7 from what I remember—but I haven't been back to Penang in a while. For my trip to the island next month, I'm definitely making a pit stop there."

—Thian Taik Yong, Lai Po Heen

"While everyone has their opinion on who serves the best char kuey teow, I've decided to pick one in my hometown in Ipoh: Seng Loong Char Koay Teow Stall. The strangely familiar-sounding name is a nickname used by Jackie Chan. The traditional char kuey teow that everyone knows has eggs, shrimps, Chinese sausage, cockles, bean sprouts, and chives, but Seng Loong Char Koay Teow's is simple. It's only cooked with eggs, bean sprouts, and chives.

The reason why I love it is because I always believe 'less is more'. It's simple but has a fully present wok hei every single time I've eaten it over the past 20 years. And of course, their special homemade chilli sauce is the bonus that brings the noodles to the next level.

It’s one of the hidden gems that only locals know. My last visit there was before the pandemic but now that I'm talking about it, I'll go get some on my day off this week. I hope it's still tasty!"

—Lee Choon Boon, Jeff's Cellar