The storefront of Kedai Kopi Sin Hwa, a long-running neighbourhood coffee shop
If you’re looking for old-school char koay teow in Penang, Kedai Kopi Sin Hwa is one of those places that never left the conversation.
In a part of Pulau Tikus that keeps changing, it has stayed almost exactly the same.
No redesign, no trend-chasing.
Just a well-seasoned wok that’s been going for decades and a steady crowd that knows why they’re here.
Like many long-running stalls, opinions differ, but it continues to draw steady interest from locals and visitors alike. It is also worth noting that the laksa stall has since retired.
A plate of char koay teow at Kedai Kopi Sin Hwa, known for its smoky wok hei
A 25-Year Habit That Started in 1999
I started coming to this little kopitiam when my office moved into the area back in 1999.
That was when Madam Neo Suan Kee was still running the wok.
Madam Neo Suan Kee, the original cook behind Kedai Kopi Sin Hwa’s char koay teow
During lunch, you’d hear the rhythm first, metal hitting metal, fast and controlled. It was a good sign.
It meant your char koay teow was coming out right.
Next to her, her daughter ran the Nyonya stall.
That was real comfort food. No hype, just dishes you kept thinking about after.
The assam pedas had that sharp, tangy kick that wakes you up.
And the best was the tau ewe bak was rich, sticky, and heavy in the best way.
Proper home-style cooking that hit harder if you’d been away from Penang too long.
That stall is gone now. Still feels like a loss.
3rd Generation Char Koay Teow at Kedai Kopi Sin Hwa
The stall didn’t fade out. It transitioned.
Today, the char koay teow is handled by third-generation hawker Jon Chong Wei Tuck.
The third generation continues the char koay teow tradition at Kedai Kopi Sin Hwa
When he took over around 2013, it took time to get consistent. That kind of skill doesn’t transfer overnight.
Now, it’s settled.
Each plate comes out piping hot with that signature reddish-gold sheen.
You’re getting two large prawns, cockles, lap cheong, all cooked in a dry, high-heat style.
The noodles are slightly thicker than average, but well separated. No sogginess. Clean finish. Solid wok hei.
If you’re comparing char koay teow across Penang, this stall still deserves a spot on the list.
Pro tip:
Upgrade to duck egg. It adds a richer coating and rounds everything out. You can also add sotong, which has been part of the Sin Hwa style for years.
What to Expect at Kedai Kopi Sin Hwa
This place is not trying to look good.
The ceiling is stained from years of frying, the walls are peeling, and the floor shows its age.
The kopi station at Kedai Kopi Sin Hwa where drinks are prepared
This is a working kopitiam, not a curated commercial space.
But that’s also why people keep coming back.
It hasn’t been cleaned up or repackaged.
In a city where a lot of food spots are designed to be photographed, it still feels like it exists purely to serve food.
Parking at Pulau Tikus
Parking used to be the biggest barrier to coming here.
Now there’s an open-air car park directly opposite the Balai, which makes visiting Kedai Kopi Sin Hwa much easier.
You don’t have to circle the block anymore. Park, walk over, eat, leave.
Final Verdict
I still miss the Nyonya stall.
But the char koay teow at Kedai Kopi Sin Hwa still holds up, and more importantly, it still feels like itself.
That consistency is rare now.
Smartdory Score: 4.6/5
Kedai Kopi Sin Hwa (新华茶室)
Address: 329, Jalan Burma, 10350 George Town, Penang
Hours: 10:00 AM – 5:00 PM
Best time to visit: Late weekday brunch
Blog Disclosure: This blog is written independently. No compensation, free meals, payments, or services have been received from any featured establishments. All reviews are based on the editor’s personal visits with friends while exploring Penang.
