Siam Road CKT remains close to the hearts of many.
Here's the location.
Kwong Fu Chau served here is equally delicious. Its egg-based gravy is smooth and flavourful, packing a nice scent that compliments the combination of flat rice noodles and rice vermicelli well
Next up, there is a new Char Koay Teow store in the coffee shop. Each plateful of noodles is stir-fried with black sauce, small cockles, prawns, bean sprouts, lap cheong (red Chinese sausage), and egg. The garnishing of chives (koo chye) perks up the dish.
The signature dish of Kwong Chiu is the KL-styled Hokkien Mee... otherwise known as Tai Lok Mee but Kwong Chiu's rendition is a little luxurious- with prawns and scallops added... as well as a handful of fresh greens. The flavor was alright but the Pork Lard aroma was not as overwhelming as compared to those in KL as though something was missing. The accompanying home-made Sambal Belacan on the other hand, was delicious and made a good combo
The Koay Teow Th'ng here is a decent choice. Personally, we liked the minced meat and the pork balls (additional request) but it was sad to learn the homemade fish balls had sold out. As for the soup, it was alright. If you prefer to go for the luxury version of Koay Teow, you may add on pork kidney, intestine, fish slices, egg or bacons in additional cost.
The signature dishes here are Curry Prawns (咖哩虾), Koay Teow Soup (粿条汤) and Toasted Bread (炭烧面包).
Its good and ddfinitely Penang.
beautifully coated with Sesame and Peanut Sugar. Each order requires a minimum wait of 15 minutes. We expected the taste would be quite similar to Muar Chee (local delicacy) but it was not quite the case. Something was missing and we suspected it was because of the Peanut Powder, it gets pretty monotonous towards the end