Maureen Ow

"Labelled as Penang’s “Char Kway Teow King”, this old uncle whips up aromatic plates of char kway teow from a pushcart. The rice noodles are smooth, while the cockles are large and juicy. The seasoning and spice levels are just right. Moreover, each crispy cube of pork lard added layer after layer of flavours to the dish. This is one of the best, or perhaps, the best plate of char kway teow in Penang!"

Sonia Nll

"This was the best Char Kway Teow I have ever had, it was stir fried till perfection and full of "wok hei"!! I just love this simple Char Kway Teow with a lot of lard, "si ham", egg, bean sprouts and "ku chai"... and also appreciate the way how they prepare this noodle by cooking with charcoal."

Vkeong Lum

"Here, my requirements for a delicious plate of Char Koay Teow are fulfilled with flying colors – ingredients are pleasantly fresh, a lot of lard is used, cooked on charcoal flame and brimming with ‘wok hei’. And to the long debate on whether charcoal flame makes food taste better and in this case produce better ‘wok hei’, I can attest and say-yes, it does."

Chee Hou Kok

"The special thing about this Char Koay Teow is that it is cooked using charcoal. What's amazing is that it comes with big prawns and it's remarkably cheap!!"

Opalyn Mok

"Unlike many other stalls that have switched to gas, the Tans still use charcoal fire for the char koay teow which gives the noodles an added smokiness. Those who want to try his char koay teow will have to be prepared to wait upwards of three hours as the queues are phenomenal."

Steven Goh

"The consistency of the uncle who fries the koay teow making each plate of char koay teow a perfect one. From adding the ingredients and sauces to the controlling of charcoal fire, each of the step is so precise and never ending. The koay teow was packed with aroma of wok and charcoal. The taste of the char koay teow is very well-balanced."

Alief Esmail

"For those who are still wondering if uncle’s plate of flat noodle is really that popular, don’t play ah. The charcoal fried Char Kuey Teow was ranked 14th in the Top 50 World Street Food Masters Awards in 2017. Uncle Tan is so popular but his style remains the same, and so are the exquisite flavours of his Char Kuey Teow."

FoodAdvisor

"Considered the pioneer for charcoal-fried Kuay Teow as well as one of its main factor of attraction, this humble stall at Siam Road has gotten quite a number of locals and tourists, queuing for it. An elderly uncle, and probably the creator is the only one that mans the store, whipping out delicious plates of Char Kuey Teow accompanied by a handful of medium-sized prawns and Chinese sausages."