Where to Eat the Best Penang Char Kway Teow in 2025

Looking for the best Penang Char Kway Teow?

You’re not alone.

This iconic dish is the soul of Penang street food—and here’s where it gets real.

Last updated: August 2025

Where is the best Char Kway Teow in Penang? Do all Char Kway Teow taste just about the same?

Penang Char Kway Teow—also commonly spelled as “Penang Char Kuey Teow”—is one of the island’s most iconic dishes.

It is beloved for its wok hei, plump prawns, blood cockles, chives and that unmistakable spicy kick.

When we were knee-high to a grasshopper, the best Char Kway Teow was inevitably the one from the school tuck shop or canteen.

We’re talking about life in the 70s and 80s, yeah. I’m THAT old.

Do the Maths, kids, but don’t call me an aunty.

That’s reserved for your dad’s sister or mom’s sister.

Ask them about their favorite Char Kway Teow and listen to their story.

Listen.

Go about the mulberry bush with them.

As far back as I can remember (elephantine memory helps), Char Kway Teow was fried over a charcoal stove with an old uncle bent over, fanning furiously to start the flame dance.

That black cast iron wok, which is reputed to have never been washed, is a testament to what the young look for nowadays.

That elusive (Cantonese) “wok hey” is loosely translated as the breath of the wok.

What is Char Kway Teow? 

Char Kway Teow or Char Kuey Teow is Penang’s most famous street food.

This beloved comfort food is much sought after by both locals and tourists.

While there are other versions in Malaysia, this famous version is called  the Penang Char Kway Teow, which distinguishes it from other Malaysian states.

Reputed to be cholesterol-laden, this plate of wok-fried flat rice noodles is greasy, oily, fragrant, and SCRUMPTIOUS!

The ingredients are simple and standard—flat rice noodles, soy sauce, bean sprouts, chives, cockles, and prawns.

Most stalls cook it with a chicken egg.  But it is the duck egg that makes it extra creamy and delicious.

Shall I describe the aroma as glorious?

It makes regulars and fans salivate at the thought of a Char Kway Teow meal.

Penang Char Kway Teow Ingredients

Back then, Char Kway Teow featured delightful ingredients that have since vanished due to high costs and dwindling availability.

A sprinkle of crab meat.

Mud crabs, grilled over a charcoal BBQ, infused the dish with a mouth-watering smoky flavor.

The original shellfish? Long, thin razor or bamboo clams—super sweet and crunchy.

These gems are now rare finds, with most stalls resorting to cockles.

Freshly shucked blood cockles.

(No frozen, prep-packed stuff here!)

An assistant pries the clams open while they’re still alive.

Letting their blood drip into a bowl, then heaps them atop a plate of freshly fried Char Kway Teow.

And the prawns?

They’ve doubled, tripled, and even quadrupled in size.

This wasn’t the case back then. Customers wanted extra value, and now it’s become the norm.

Is Penang Char Kway Teow Halal?

We Penang Hokkiens call it Bak Ewe—no other name needed.

When it comes to Char Kway Teow, we want it full of flavor, fried to perfection with charred, caramelized bits, and most importantly, cooked with pork LARD!

I often get asked, “What is lard? Is it animal shortening?”

Simply put, a pig’s life is cut short to render the fat under its skin into what we call pig fat oil, for those unfamiliar.

Nothing compares to the smoky aroma that lard gives—a richness vegetable palm oil can never replicate.

So, when asked to name the best, it’s safe to say none can match the original taste and ingredients.

Char Kway Teow Prices in 2025

In the 80s, the priciest Char Kway Teow was right next to the Alor Setar Public Bank.

You could snag a plate for RM10, loaded with super-sized prawns, eggs, blood clams, and Chinese sausages.

Today, prices start at RM7.00 and can go well beyond that.

In Penang, a plate of Char Koay Teow in 2025 will set you back anywhere between RM6 and RM12.50. It really depends on where you’re eating and what goodies they toss in—duck egg? jumbo prawns? That smoky wok hei magic doesn’t always come cheap, but when it hits right, it’s worth every ringgit.

Where To Eat Char Kway Teow In Penang?

This quintessential Penang street food is a favorite among visitors and locals alike.

Most stalls are pushcart-style, commonly found in coffee shops, food courts, markets, and suburban areas.

You can find stalls open in the morning, afternoon, and evening, each with their own loyal followings.

Ask any Penangite, and they’ll gladly share their top recommendations.

Check out the stalls below for some satisfying eats!

MICHELIN Guide Char Kway Teow Stalls

These stalls have gained international recognition but still stay true to the bold flavours and humble roots of Penang Char Kuey Teow.

Iconic Char Kway Teow Stalls

Siam Road Char Koay Teow

📍 82, Jalan Siam, 10400 George Town, Penang
🕛 12:00 pm – 6:30 pm (Closed Saturday & Sunday)
⭐ Michelin Bib Gourmand

If there’s one stall that captures Penang’s smoky soul in a plate—it’s this one.

Uncle Tan’s wok-fried Char Koay Teow, cooked over blazing charcoal, sends out fragrant clouds of wok hei that pull people in from down the street.

Tourists, locals, foodies… they all queue.

The man behind the flames? Tan Chooi Hong, now in his late 70s, with his son Kean Huat by his side.

Together, they run a humble pushcart stall that once ranked 14th at the World Street Food Congress in Manila.

Their story is simple but powerful.

They didn’t chase the spotlight—social media found them.

Viral photos brought crowds so big they once had to take a 10-day break just to breathe.

It’s a lesson in fame and food. Some heritage hawkers don’t need trophies. They just need space to cook.

You’ll only get one dish here: wok-fried koay teow.

No frills.

Just perfectly charred noodles, prawns, egg, and that signature charcoal aroma.

Spice it to your liking. Eat it while it’s hot.

Lorong Selamat Char Koay Teow (Red Hat Lady)

📍 108, Lorong Selamat, 10400 George Town, Pulau Pinang
🕘 9:30 am – 5:00 pm (Closed Tuesday)

I tried the Red Hat Lady’s Char Koay Teow long before the social media fame.

Honestly?

It didn’t live up to the hype—for the price, the taste, or the vibe.

Sure, she’s Penang’s most photographed hawker, known for her signature red cap, roaring flames, and fiery sambal.

But if you’re here for real wok hei and soul, there are better plates to be found.

Penang Road Famous Jin Kor Char Kuey Teow (Bib Gourmand)

📍 Joo Hooi Café, 475, Jalan Penang, 10000 George Town, Penang
🕘 9:30 am – 5:00 pm daily

Tucked inside the always-busy Joo Hooi Kopitiam, Jin Kor dishes out a well-balanced plate of Char Kuey Teow—flavorful, satisfying, and MICHELIN Bib Gourmand-approved.

It’s not flashy, but it delivers.

A solid go-to if you’re exploring the heart of George Town and craving a dependable plate with wok hei done right.

Ah Soon Char Koay Teow

📍 26, Jalan Sungai Kelian, 11200 Tanjung Bungah, Pulau Pinang
🕗 8:30 am – 4:30 pm (Closed Tuesday)

A neighborhood favorite since 1983, Ah Soon’s Char Koay Teow is the kind locals swear by.

Each plate comes loaded with plump prawns, juicy cockles, and that unmistakable wok-fired aroma.

No fuss—just solid, satisfying flavors that keep regulars coming back.

Ah Leng Char Koay Teow

📍 Jalan Dato’ Keramat, 10460 George Town, Penang
🕘 Hours vary (usually morning till early afternoon)
🚫 Closed one day a week — best to check locally

Ah Leng doesn’t hold back. His Char Koay Teow comes piled with giant prawns, crispy pork lard, and a rich, smoky finish that hits hard in the best way.

It’s messy, indulgent, and completely worth the calories.

Bring an appetite.

Sisters Char Kway Teow

Since I was a young girl, the two sisters behind this stall were a familiar sight—wielding spatulas, working the flames, and firing up plates of smoky, delicious Char Kway Teow.

If you were chasing Penang’s old-school street food, this was it.

Their signature?

Prawns, egg, and a generous sprinkle of freshly peeled crab meat.

That stall is gone now—but the taste lives on as a sweet memory.

Update: July 25, 2019
The coffee shop where Sisters once operated has sadly closed.

I still find myself wondering… is there another stall carrying that same magic?

Breakfast Char Kway Teow: Where to Start Your Day

In Penang, it’s common for hawkers to go by English nicknames.

Like Dragon (Ah Leng) or Tiger (Ah Hor).

Some stalls are named after their location (Siam Road Uncle), others by their quirks (yes, Red Hat Lady).

But let’s be real—there are plenty of humble kopitiam stalls dishing out Char Kway Teow just as good.

Minus the queues and Instagram hype.

Real CKT fans know what matters: wok hei, plump prawns, and actual blood cockles.

None of that bland, boiled nonsense.

Why waste good calories on bad food?

That’s the stall we’re all chasing.

Hidden Gems & Local Faves

Tiger Char Kway Teow

📍 Star Hotel Coffee Shop, 246 Lebuh Carnarvon, 10100 George Town, Penang
🕘 8:00 am – 2:00 pm (Closed irregularly)

Run by three generations of the Yeow family, Tiger Char Kway Teow has been a breakfast staple for over 50 years.

Mr. Yeow—nicknamed “Ah Hor” or “Tiger”—has made this kopitiam stall more famous than the coffee shop itself.

Expect fragrant wok hei, juicy prawns, bamboo clams, and a sneaky hit of umami from his soy-fish sauce blend.

Weekends are packed, so come early. And if you’re feeling brave, go for the red-hot version—but only if you can handle the heat.

Barefoot Char Koay Teow📍 Pasar Lebuh Cecil, Lebuh Herriot, 10300 George Town, Penang
🕘 6:30 am – 3:30 pm (Closed Thursday)

Not on the Michelin list, but don’t let that fool you—this barefoot uncle draws a loyal crowd of locals and tourists every morning.

His wok-fried noodles come smoky, bold, and full of flavor.

Bonus: you get to watch him cook, barefoot and all, right at the stall.

Ming Qin Charcoal Duck Egg Char Koay Teow (Bib Gourmand)

📍 29 Jalan Betek, Sungai Rambai, 14000 Bukit Mertajam, Penang
🕘 6:00 pm – 11:00 pm (Closed Monday)

Over in Bukit Mertajam, Ming Qin levels things up with creamy duck egg and a fierce charcoal wok hei that clings to every bite.

Named in the 2025 MICHELIN Guide, this one’s worth crossing the bridge for—especially if you like your CKT bold, rich, and smoky.

Underrated Penang Char Kway Teow Stalls

Not every great Char Kway Teow stall in Penang makes it to your Instagram feed—and that’s exactly what makes them worth hunting down.

The Chinese daily Kwong Wah Yit Poh recently spotlighted a list of lesser-known CKT spots across the island.

If you’d rather skip the crowds and head straight for real wok hei, this is your cheat sheet.

These stalls may not be viral, but they’ve got something better—soul.

Each plate reflects a hawker quietly doing what they’ve done for years.

They fry up smoky, greasy, ridiculously good noodles for their loyal regulars.

Supper Char Koay Teow (Late Night Spots)

When visiting Penang, many travelers are disappointed to find their favorite Char Kway Teow stall closed.

No worries—here’s a list of nighttime stalls that serve equally delicious options!

Perak Road Charcoal Char Kway Teow

📍 Jalan Perak, Taman Ara, 11600 Jelutong, Pulau Pinang
🕓 4:30 pm – 10:00 pm (Closed Sunday)

One of Jelutong’s best-kept secrets.

Tucked just past the Jalan Perak fire station, this humble stall serves a deeply satisfying plate of Char Kway Teow.

It has duck egg, prawns, lap cheong, and silky rice noodles.

There’s no fuss, no giant prawns—just solid wok hei and honest flavors.

Most locals grab their order to go, as seating is limited to a table or two.

Char Kuey Teow Stall

📍 86, Lebuh Kimberley, George Town, 10100 Pulau Pinang
🕥 10:15 am – 4:00 pm (Daily)

This pushcart at the junction of Kimberley and Cintra Streets, just in front of Kedai Kopi Sin Guat Keong, has been my go-to for introducing friends to Penang CKT.

It’s a no-frills plate—sometimes smoky, sometimes a little sleepy, depending on Uncle’s mood.

On a good day, the char is spot on with those crunchy, wok-kissed bits.

Opinions are split.

Some swear by it.

Others grumble about the portion size or price.

But for locals, it’s familiar, nostalgic, and part of the neighborhood’s rhythm.

Come evening, Kimberley Street lights up with kopitiams and street stalls.

It’s one of those spots where the air smells like garlic and lard oil—my kind of place.

Bee Hooi & Bee Hwa

Two Local Coffee Shops You Shouldn’t Miss

Bee Hooi Coffee Shop

📍 415, Jalan Burma, Pulau Tikus, 10350 George Town, Pulau Pinang
🕕 6:00 pm – 10:30 pm (Closed Tuesday)

Locals know—skip Gurney Drive and head straight to Bee Hooi or the Pulau Tikus Night Market when the dinner cravings hit.

I usually come here for Pasembor.

Don’t ask me why.

Maybe it’s the routine, or maybe it’s just the mood.

My friends find it funny that I always end up with that one dish for supper.

Truth is, I’m more of a bread-after-dark person than a noodles-for-supper type.

But one night, starving and pushing the clock, I caved.

It was 10:30 PM, and I ordered a plate of Char Kway Teow through the thick haze of spicy smoke.

Totally wrong time. Totally the wrong dish.

But totally worth it.

Bee Hwa Cafe

📍 10, Lebuh Dickens, 10050 George Town, Pulau Pinang
🕖 7:00 am – 3:00 pm (Closed Sunday)
Landmark: Opposite Penang Contingent Police Headquarters

Halal Char Kway Teow

For a solid halal version of this Penang classic, Bee Hwa Cafe hits the spot.

It’s a go-to breakfast place for many Muslim travelers, and for good reason.

The Char Kway Teow here skips the pork but doesn’t hold back on flavor.

You’ll get a generous mix of prawns, cockles, fish balls, crab sticks, egg, bean sprouts, garlic, and chives—all wok-tossed with spicy chili paste.

Ask for it hot, and you’ll catch that all-important wok hei that makes every bite worth it.

Kopitiam 7 Pagi

📍 81, Lebuh Tye Sin, 10300 George Town, Penang
🕖 Mon–Fri: 7:00 AM – 3:00 PM
🕖 Sat & Sun: 7:00 AM – 11:00 AM
💰 Char Koay Teow – RM9.90

This one’s a quiet stunner.

Hot off the wok with that elusive wok hei and deep umami, the Char Koay Teow here is exactly what it should be—smoky, savoury, and not oily.

I liked it so much I packed a portion for my mum, who’s our family’s unofficial Char Koay Teow judge.

She took one bite and asked,
“Did you go to the corner kopitiam?”
“No, I went to a Malay kopitiam.”
“Wah, so tasty. The chef Chinese ah?”
“No lah, Mom. The chef’s Malay—and he nailed it.”

What Makes a Great Plate in 2025?

Cooking Char Kway Teow at Home

Known for its cholesterol-laden goodness, this plate of wok-fried flat rice noodles is irresistibly greasy, fragrant, and downright scrumptious!

For a healthier Sunday brunch, we prepare a one-pan Homestyle Char Kway Teow packed with Chinese chives, bean sprouts, fresh prawns, and crispy sio bak.

This delicious dish is guaranteed to impress even the pickiest eaters!

While individual servings are ideal, I typically prepare a generous batch of about 500g of koay teow for the whole family.

It’s a time-saving and delicious way to gather everyone for a meal.

Using a large non-stick pan (since I don’t have a well-seasoned wok) ensures the noodles don’t stick, making it easier to serve.

Perfect for those hungry teens who can polish off three plates each!

Ready to satisfy your Char Kway Teow cravings?

Plan your Cuti Cuti Malaysia and visit Penang soon!

Book your trip now on Klook!