Hello foodies, today we’re going on a Char Kway Teow marathon! Join us as we hop to 3 spots for some delicious piping hot stir fried flat rice noodles 🤤 P.S: Our videos are finally in 4K! So if your device supports 4K don’t forget to turn that video quality up for some crisp, sharp images 😬 Also a quick correction at 11:38 , WL mentioned the wok as cast iron, it was a mistake as the wok is actually carbon steel wok. We do apologise 😌
Hello Babycakes, no worries 🤣. It’s from this brand called Novid, it’s KN95. I think most pharmacies carry it. We got ours from Healthlane at Gardens Mall 😬
Thank you for making this mini marathon of Char Kway Teow. From the 3 places you have visited, I have eaten a few times from the 1st stall of your review. I agree totally with your review. My orders (separate visits to the kopitiam) were without chili and they were acceptable, nothing to shout about. The 3rd review, the Kway Teow looks slightly wet and I would usually make no attempt to order. However, I would make an exception here as your review from the first stall I have eaten was spot on. 😊
Char kway teow is just as nice without pork n lard. I like it with lots of fresh beansprouts n garlic chives n pickled sliced chillies on d side is a must.
Great video. Just to correct you on 11:38 the wok material isn't cast iron, it's a carbon steel wok. Hope your viewers get the right information in order to fry the best WOK HEI char koay teow at home.
Hi hk Pang, thanks so much for correcting us! You’re right, will edit subtitles to reflect this error haha! Glad you enjoyed this vlog & see you in the next one! 😋
In the 80s Malaysia, most middle or lower income families used cast iron wok because it was cheaper vs stainless steel. It was rather a heavy wok & suitable for grandmas/pas mom/dads to manage the slow heat up "fire". Cast iron means by shaping molten iron material into a mould, as such there aren't rivets for handles. They were moulded into wok shape moulds. Yes recently some have mixed with different metals to attach cast iron woks with riveted handles. Carbon steel wok has riveted handles. It heats quickly and evenly - that's why most TSE Char or Zi Char use them. It's light for tossing as well. Try your Hulk biceps tossing Char Koay Teow on a cast iron wok using one hand ✋! Most Michelin restaurants have de Buyer (french company) high-end carbon steel pans. Hope your viewers are well informed.
Really enjoy your videos and how you give honest reviews, not affected by the celebrity or reputation of a place. I can also recommend you to try Koay Teow King in Damansara Utama (my personal favourite; non-halal) and Lororong Seratus Tahun (halal) for some other delicious foodie adventures.
Thank you for this video! The dish from your favorite place looks incredibly tasty! Do you know how he is able to get that flame in the wok on command like that?? That is such a big part of Wok Hei.. This is a video I can smell! Mmmmm.. haha!! Thanks again!
Hi Stephen, glad you enjoyed this food vlog & we’re so glad you could ‘smell’ the wok hey haha 😆 We’re guessing the chef probably knows the tossing technique to allow the oil particles to connect with the flame underneath for a brief moment while tossing. He also uses a smeller wok which helps with the tossing😉
from penang here and been living in KL for 3 years + already. from experience most stalls that says Penang doesnt really live up to it. especially the CKT. but thats my personal opinion and i can't say i've tried them all. but taste is a very subjective matter and everyone's got a different taste preference
Hello Splatz, that's very true & we do agree that personal taste is very subjective. The beauty of food is that there's so many types/variants. Do continue to try out the food in KL! Also, any of your favourite Penang food in Penang you would like to share with us here so we can try when we drop by Penang? 😁
Nice video as usual. I’ve tried Robert’s fried kueh teow before. It’s just decent. U should try the other stall located at the other end of the shoplot. It’s better than Robert’s one. U can choose between chicken or duck eggs
U shud try brickfields ckt then, i can taste penang authentic style & they got good wok hei, uses duck egg, huge prawns, cockles also very natural huge juicy & pork lard alot (but hv to add price)...its the best ive had in klang valley
Hey there, thanks for the recommendation! Do you mind sharing the exact name of the kopitiam so we can visit when our schedule permits? 😉 We’ve had a rather decent ckt at brickfields before but that was quite a few years back & that kopitiam has shut down 😂
Roberts: i agree with u..... Mana tu See Ham? Go over to Sek17, the indonesian maid cooks better than Robert and his nephew.. Wok Hei much better. Seriously. Frankies : I tot your lady freind ordered Keow Teow Mee?? Came just Keowteaw.... ya the CKT looks too soggy cos the egg was whacked in together with the noodles instead of casting it to the side of the wok. Will give Kin Zai a try for the CKT.
The Kepong CKT Burnt la. that frying style is gud for tai chau. you shld try the other corner shop same row as Robert ckt. it's better. Robert using chilly boh. not nice. Frankie ckt he say his uncle is the famous Ah Leng CKT in Penang.
Hi Tony, was Kin Zai burnt when you visited? 😱 Of our visits it was never once burnt so could be a one off 😉. We have tried the other CKT at the other end & it’s really decent too! 😬 Hope you enjoyed this food vlog & see you in the next one!
You have officially offended the 1 billion+ Hokkien population in Penang for claiming Char Koay Teow is Teochew! 🤣otherwise good video. Btw Penang Char Koay Teow does come with Si Ham.
@@TheGourmetPlate Research from the internet I assume? You are definitely wrong. It's a Penang Hokkien dish. I am also wondering what are your reference point when comparing these 3 stalls. CKT is not about the "wok hey", it's the soy sauce and the chilli paste they use that sets each apart. I grew up eating this since the 70s. It's all in the soy-sauce and the chilli paste, the trade secret that nobody will part, not even on their death bed.
Hi Eddie, multiple sources actually mention the dish originating from Teochew due to the migration experience of Chinese diasporic communities, particularly the Teochews from Chaosan region of Guangdong province. Singapore government websites did a pretty good write up on this dish as a whole, not just specifically Penang char kway teow. May I know your source for char kway teow being a hokkien dish so we can all learn too haha 😬 As for wok hey not being important in a CKT... I think everyone has their own criteria. For us wok hey is part of that criteria, followed by the soy sauce & chilli paste mix & flavour harmonisation. Our reference points when it comes to comparing the 3 stalls is everything as mentioned above, wok hey followed by flavour harmonisation & textures, including ingredients. It’s ok to differ in opinions though hahaha, cheers 😌
@@TheGourmetPlate if not wrong the person in charge of the penang food stall there named ah seng. Food court 'hutong' as in backlane in Mandarin is located in basement floor lot 10
Thanks Danny! Will definitely try it out when we can! Wei Loon has tried Char Kway Teow in Hutong before but that was many years back, probably not the same stall hahaha😂
@@TheGourmetPlate Head over to: Jalan Batai Char Koay Teow Jalan Gelugor, Kawasan 17, 41150 Klang Business hours: 8.30am - 3.30pm. While you are there, highly recommend to try Hiang Kee chicken rice next to the Char Kuey Teow shop. Also you can try go to their other stall run by the actual uncle who was the one doing the cooking in the original stall at Jalan Batai : Sen Kee White Coffee 33, Jalan Mewah 25/63, Taman Sri Muda, 40400 Shah Alam, Selangor
Tried Kin Zai today after seeing your review. CKT was dry and tasteless when compared to Roberts and couple of other stalls in S17 area. Nowhere near your review of umami flavour, wok hei, etc… Definitely won’t visit again. Cheers
Hi KS, that’s very surprising 😱. It could be an off day I guess… it’s really flavourful & has good wok hey when we visited😂 I guess inconsistency plagues Kin Zai too😕, appreciate you sharing your thoughts so other viewers are better informed 😉 But seriously, he's good, I would strongly recommend to try him out again if you can😬
Panggillah Giant, bawa Sinyu sama, saya ada Doraemon, saya tak takut 😂 On a serious note, glad we made you hungry hahaha, thanks for watching our vlog & we'll keep making you hungry, one episode at a time 😋
Hey Adrian, we’ve tried this spot, could be their off day today hahaha 😂… CKT was fried rather wet & despite having the right flavour balance it tasted rather muted overall with very mild wok hey 😉 That said, thank you very much for recommending this spot to us, we appreciate it 😬
@@TheGourmetPlate originally yes with raw cockles, mostly added to ckt before serving but most stalls stopped adding it some years back due to rising cost & additional task of shelling cockles, less demand due to toxicity of sea water & food poisoning surrounding industrialized penang
Hello Wendy, thanks for dropping by 👋. Thank you for your suggestion in relation to removing our masks on certain parts of this vlog. We would like to point out that at the time this vlog was filmed & released, mask is still mandatory even in public places. Hope you've still enjoyed this vlog & we look forward to seeing you in the next one😉!
Lolol please this is not the best char kway teow la, you are not a professional food judge, saying that, your rating is irrelevant. I actually went to taste it today, not as epic as you described it to be. But nonetheless, your english is good and u’re indeed very descriptive. I give u a clap for that.
Hi Ethan, as common sense denotes, personal taste is very subjective as everyone has their own taste buds. It’s totally fine to disagree with us but for it to be a constructive discussion on food it would be good if you could elaborate on what you tasted instead of just going “this isn’t the best CKT”, it helps no viewers aside from trying to assert your dominance by indicating you’re the authority for food related subjects. It would also help if you could then provide your favourite spot and why you think that’s better. One key point to note, your best isn’t necessarily our best because ultimately personal taste is subjective. Just eat what you like. Objectively, Kin Zai did hit a lot of points on what a CKT needs to have, eg: wok hey, balance etc. We never once mentioned we are the authority on food. We merely love food and as we learn more about food we share our views as objectively as we can. The rating system is merely a guide for people. The same theory applies to Michelin, you won’t possibly love every single Michelin Starred establishment, but it provides a certain standard based on their stars. This is what the Plating System is about. On the subject of Kin Zai, he scored a 0.5 Plate on TGP. Do note that our maximum plate score is 3. We thoroughly enjoyed the CKT which is clearly reflected in the vlog, and unless you totally disagree with Wei Loon’s description, we think this vlog has served its purpose. Cheers 😉
@@TheGourmetPlate so argumentative. I already complemented you, as in the guy host on your english. Still wanna be so argumentative, how to be a food channel, if ure so defensive over your post.
Hello foodies, today we’re going on a Char Kway Teow marathon! Join us as we hop to 3 spots for some delicious piping hot stir fried flat rice noodles 🤤
P.S: Our videos are finally in 4K! So if your device supports 4K don’t forget to turn that video quality up for some crisp, sharp images 😬
Also a quick correction at 11:38 , WL mentioned the wok as cast iron, it was a mistake as the wok is actually carbon steel wok. We do apologise 😌
Sorry but off topic. Where did you get your mask (start of video)? It looks so comfortable and sits well on the face without it moving down the chin
Hello Babycakes, no worries 🤣. It’s from this brand called Novid, it’s KN95. I think most pharmacies carry it. We got ours from Healthlane at Gardens Mall 😬
Thank you for your good Char Kway Teow video and really enjoy it.👍👍👍
Thanks Calvin Lee! Glad you liked this one & see you in the next vlog! 😋
Thank you for making this mini marathon of Char Kway Teow. From the 3 places you have visited, I have eaten a few times from the 1st stall of your review. I agree totally with your review. My orders (separate visits to the kopitiam) were without chili and they were acceptable, nothing to shout about. The 3rd review, the Kway Teow looks slightly wet and I would usually make no attempt to order. However, I would make an exception here as your review from the first stall I have eaten was spot on. 😊
Hello S Lim, glad you enjoyed this one! Do try Kin Zai out & let us know what you think, hope you’ll enjoy it as much as we did! 🤤
Thanks for this wonderful video.
Char kway teow is just as nice without pork n lard. I like it with lots of fresh beansprouts n garlic chives n pickled sliced chillies on d side is a must.
Hello Yasin! Glad to see you enjoy this vlog too hehe! 😬
@@TheGourmetPlate Thank u. Hehehe. 😁
Great video. Just to correct you on 11:38 the wok material isn't cast iron, it's a carbon steel wok. Hope your viewers get the right information in order to fry the best WOK HEI char koay teow at home.
Hi hk Pang, thanks so much for correcting us! You’re right, will edit subtitles to reflect this error haha! Glad you enjoyed this vlog & see you in the next one! 😋
In the 80s Malaysia, most middle or lower income families used cast iron wok because it was cheaper vs stainless steel. It was rather a heavy wok & suitable for grandmas/pas mom/dads to manage the slow heat up "fire".
Cast iron means by shaping molten iron material into a mould, as such there aren't rivets for handles. They were moulded into wok shape moulds.
Yes recently some have mixed with different metals to attach cast iron woks with riveted handles.
Carbon steel wok has riveted handles. It heats quickly and evenly - that's why most TSE Char or Zi Char use them. It's light for tossing as well.
Try your Hulk biceps tossing Char Koay Teow on a cast iron wok using one hand ✋!
Most Michelin restaurants have de Buyer (french company) high-end carbon steel pans.
Hope your viewers are well informed.
Thanks for the information! Great insight!
Really enjoy your videos and how you give honest reviews, not affected by the celebrity or reputation of a place. I can also recommend you to try Koay Teow King in Damansara Utama (my personal favourite; non-halal) and Lororong Seratus Tahun (halal) for some other delicious foodie adventures.
Hi Ona, thanks for the kind words 😬. Will definitely try the places you recommended out! 😋
Thank you for this video! The dish from your favorite place looks incredibly tasty! Do you know how he is able to get that flame in the wok on command like that?? That is such a big part of Wok Hei.. This is a video I can smell! Mmmmm.. haha!! Thanks again!
Hi Stephen, glad you enjoyed this food vlog & we’re so glad you could ‘smell’ the wok hey haha 😆
We’re guessing the chef probably knows the tossing technique to allow the oil particles to connect with the flame underneath for a brief moment while tossing. He also uses a smeller wok which helps with the tossing😉
from penang here and been living in KL for 3 years + already. from experience most stalls that says Penang doesnt really live up to it. especially the CKT. but thats my personal opinion and i can't say i've tried them all. but taste is a very subjective matter and everyone's got a different taste preference
Hello Splatz, that's very true & we do agree that personal taste is very subjective. The beauty of food is that there's so many types/variants. Do continue to try out the food in KL!
Also, any of your favourite Penang food in Penang you would like to share with us here so we can try when we drop by Penang? 😁
Nice video as usual. I’ve tried Robert’s fried kueh teow before. It’s just decent. U should try the other stall located at the other end of the shoplot. It’s better than Robert’s one. U can choose between chicken or duck eggs
Hello hl wong, glad you enjoyed this vlog! Yes! We’ve tried the CKT stall on the other end, it was very decent for us too 😋
I'm curious what model of Patek Philippe is that?
U shud try brickfields ckt then, i can taste penang authentic style & they got good wok hei, uses duck egg, huge prawns, cockles also very natural huge juicy & pork lard alot (but hv to add price)...its the best ive had in klang valley
Hey there, thanks for the recommendation! Do you mind sharing the exact name of the kopitiam so we can visit when our schedule permits? 😉
We’ve had a rather decent ckt at brickfields before but that was quite a few years back & that kopitiam has shut down 😂
Roberts: i agree with u..... Mana tu See Ham? Go over to Sek17, the indonesian maid cooks better than Robert and his nephew.. Wok Hei much better. Seriously.
Frankies : I tot your lady freind ordered Keow Teow Mee?? Came just Keowteaw.... ya the CKT looks too soggy cos the egg was whacked in together with the noodles instead of casting it to the side of the wok.
Will give Kin Zai a try for the CKT.
Wow Bwen Yin, very observant hahaha! Yes, Quet did order Kway Teow Mee but order came with just Kway Teow 😂. We decided to go with it anyway hahaha
👍 I prefer fried kway teow with lot of cockles, pork lard, duck egg and juichai
Hahaha more is better 🤤
Hai... Boleh rekemen chat kuew teow halal paling power di Johor ? Penat sudah saya cari...
Hello Zam, bila kami peri Johor kami cuba cari haha!
@@TheGourmetPlate terbaik...
Was soo excited until i saw have pork lard huhu. Hope to see some halal recommendations soon😊
Hehehe, our apologies 😂
tesn tuyet v ngon thank
The Kepong CKT Burnt la. that frying style is gud for tai chau. you shld try the other corner shop same row as Robert ckt. it's better. Robert using chilly boh. not nice.
Frankie ckt he say his uncle is the famous Ah Leng CKT in Penang.
Hi Tony, was Kin Zai burnt when you visited? 😱 Of our visits it was never once burnt so could be a one off 😉.
We have tried the other CKT at the other end & it’s really decent too! 😬
Hope you enjoyed this food vlog & see you in the next one!
The wok hei from the charcoal makes a better CKT.
Hahaha. The CTW has egg noodles in it.
You have officially offended the 1 billion+ Hokkien population in Penang for claiming Char Koay Teow is Teochew! 🤣otherwise good video. Btw Penang Char Koay Teow does come with Si Ham.
😂😂😂 we could be wrong…it was based on our research hahaha! Glad you enjoyed this episode & see you in the next one!
@@TheGourmetPlate Research from the internet I assume? You are definitely wrong. It's a Penang Hokkien dish. I am also wondering what are your reference point when comparing these 3 stalls. CKT is not about the "wok hey", it's the soy sauce and the chilli paste they use that sets each apart. I grew up eating this since the 70s. It's all in the soy-sauce and the chilli paste, the trade secret that nobody will part, not even on their death bed.
Hi Eddie, multiple sources actually mention the dish originating from Teochew due to the migration experience of Chinese diasporic communities, particularly the Teochews from Chaosan region of Guangdong province. Singapore government websites did a pretty good write up on this dish as a whole, not just specifically Penang char kway teow. May I know your source for char kway teow being a hokkien dish so we can all learn too haha 😬
As for wok hey not being important in a CKT... I think everyone has their own criteria. For us wok hey is part of that criteria, followed by the soy sauce & chilli paste mix & flavour harmonisation. Our reference points when it comes to comparing the 3 stalls is everything as mentioned above, wok hey followed by flavour harmonisation & textures, including ingredients. It’s ok to differ in opinions though hahaha, cheers 😌
Teochew koay teow ,, Hokkien mee, Hailam kopi
Try CKT at lot 10 food court
Hello Danny, sure thing, any name we could refer to?
@@TheGourmetPlate if not wrong the person in charge of the penang food stall there named ah seng. Food court 'hutong' as in backlane in Mandarin is located in basement floor lot 10
Thanks Danny! Will definitely try it out when we can! Wei Loon has tried Char Kway Teow in Hutong before but that was many years back, probably not the same stall hahaha😂
I am first
Congratulations hahaha! 🎉🎊🍾🥳
Pls go Klang to try..
Hi Isaac, any name we could refer to?
@@TheGourmetPlate
Head over to:
Jalan Batai Char Koay Teow
Jalan Gelugor, Kawasan 17, 41150 Klang
Business hours: 8.30am - 3.30pm.
While you are there, highly recommend to try Hiang Kee chicken rice next to the Char Kuey Teow shop.
Also you can try go to their other stall run by the actual uncle who was the one doing the cooking in the original stall at Jalan Batai :
Sen Kee White Coffee
33, Jalan Mewah 25/63,
Taman Sri Muda,
40400 Shah Alam, Selangor
@@JonC4296 Awesome! Will definitely try it out when we can! 😁
All this CKTs that you reviewed here are non halal?
Hello Hezal Ahmad, yes, for this episode the stalls are non halal 😉
Damn straight bro....
thats char kuay teow and mee bro... slightly different
Hello Kelv, you’re right hahaha, the bite texture could be a tad different, only first stall is kway teow & Mee though 😂
Tried Kin Zai today after seeing your review.
CKT was dry and tasteless when compared to Roberts and couple of other stalls in S17 area.
Nowhere near your review of umami flavour, wok hei, etc…
Definitely won’t visit again. Cheers
Hi KS, that’s very surprising 😱. It could be an off day I guess… it’s really flavourful & has good wok hey when we visited😂
I guess inconsistency plagues Kin Zai too😕, appreciate you sharing your thoughts so other viewers are better informed 😉
But seriously, he's good, I would strongly recommend to try him out again if you can😬
Aku panggil giant pukul kau !!!! x habis habis buat orang lapar...kau ingat aku takut ke Nobita !!!
Panggillah Giant, bawa Sinyu sama, saya ada Doraemon, saya tak takut 😂
On a serious note, glad we made you hungry hahaha, thanks for watching our vlog & we'll keep making you hungry, one episode at a time 😋
USJ 14 has CKT stalls that will beat most CKT stalls in Pj.
Hi Adrian, care to share the stall details so we could all enjoy some delicious CKT? 🤤
@@TheGourmetPlate Waze Happy de land restaurant at Usj 14/1. Restaurant has recently changed its name to restoran Rion Usj
Hi Adrian, is it called Penang Lorong Selamat CKT?
@@TheGourmetPlate yes
Hey Adrian, we’ve tried this spot, could be their off day today hahaha 😂… CKT was fried rather wet & despite having the right flavour balance it tasted rather muted overall with very mild wok hey 😉
That said, thank you very much for recommending this spot to us, we appreciate it 😬
I think Penang Char Kuey Teow doesnt come with blood cockles
Hello there, if we recall correctly they do, or perhaps most of them do, haha
@@TheGourmetPlate i dont think so. i went to penang with some friends recently. they say penang style no cockles
@@gilagila79 Then it could've changed over the years, the last we went was quite a few years back and blood cockles were kind of the norm haha
@@TheGourmetPlate originally yes with raw cockles, mostly added to ckt before serving but most stalls stopped adding it some years back due to rising cost & additional task of shelling cockles, less demand due to toxicity of sea water & food poisoning surrounding industrialized penang
Thanks for the clarification Danny, we probably should make a trip to Penang soonish hahaha!
I think theres one hidden gem you guys have missed out big time
Hi KJ, and where’s that? Mind to share? 😉
Please couple. Take off your face mask making video.
Hello Wendy, thanks for dropping by 👋. Thank you for your suggestion in relation to removing our masks on certain parts of this vlog. We would like to point out that at the time this vlog was filmed & released, mask is still mandatory even in public places.
Hope you've still enjoyed this vlog & we look forward to seeing you in the next one😉!
Lolol please this is not the best char kway teow la, you are not a professional food judge, saying that, your rating is irrelevant. I actually went to taste it today, not as epic as you described it to be. But nonetheless, your english is good and u’re indeed very descriptive. I give u a clap for that.
Hi Ethan, as common sense denotes, personal taste is very subjective as everyone has their own taste buds.
It’s totally fine to disagree with us but for it to be a constructive discussion on food it would be good if you could elaborate on what you tasted instead of just going “this isn’t the best CKT”, it helps no viewers aside from trying to assert your dominance by indicating you’re the authority for food related subjects. It would also help if you could then provide your favourite spot and why you think that’s better.
One key point to note, your best isn’t necessarily our best because ultimately personal taste is subjective. Just eat what you like. Objectively, Kin Zai did hit a lot of points on what a CKT needs to have, eg: wok hey, balance etc.
We never once mentioned we are the authority on food. We merely love food and as we learn more about food we share our views as objectively as we can. The rating system is merely a guide for people. The same theory applies to Michelin, you won’t possibly love every single Michelin Starred establishment, but it provides a certain standard based on their stars. This is what the Plating System is about.
On the subject of Kin Zai, he scored a 0.5 Plate on TGP. Do note that our maximum plate score is 3. We thoroughly enjoyed the CKT which is clearly reflected in the vlog, and unless you totally disagree with Wei Loon’s description, we think this vlog has served its purpose.
Cheers 😉
@@TheGourmetPlate so argumentative. I already complemented you, as in the guy host on your english. Still wanna be so argumentative, how to be a food channel, if ure so defensive over your post.