Leslie Tay

"Another thing that really got me excited was the size and quality of the prawns that they used. They were super fresh and wonderfully sweet."

Lee Xin Li

"The smoky wok hei essence was definitely present in this dish, a testimony to a well-seasoned wok. The char koay teow was very flavourful and relatively moist compared to the others we had in Georgetown."

C. K. Lam

"The end product is a Char Kway Teow that was lively, smooth and infused with the umami flavour of the prawns."

Nicole Poi

"The flat rice noodles was smooth, flavorsome, and infused with wonderful charred aroma of charcoal fire. Prawns were big, fresh and full of sweet juiciness."

Nigel Low

"After finishing my plate of Char Koay Teow, I was convinced that I came to the right place. The prawns were very fresh. Same goes for the cockles too. This is the best Char Koay Teow that I have tasted so far, period."

Serhua Toh

"This is seriously the best Penang Char Kway Teow I've ever had."

Joey Sky Latayada

"It's all worth it, the big pudgy prawns make it up and of course it's unparalleled taste. We reckon it's the best CKT we'd ever tasted in Penang, even in whole Malaysia."

Khay Mun

"The Char Koay Teow is spicy, smoky, flavorful, and there is real skill involved as the lady cooked it over a charcoal stove."