Chen Ping Jing Noodle Stall

The Tai Lok Mee at Chen Ping Jing Noodle Stall. This stall is one of the many along the 'hawker-street' in Chai Leng Park, Perai. It offers Tai Lok Mee, Char Hor Fan and Sang Mee. It is a family enterprise consisting of two brothers and a nephew. They have operating here for the past 17 years. They first started in the shop directly opposite their current stall.

Personally, their tai lok mee is among the best in Penang. The thick yellow noodles do not have the alkaline water bitter aftertaste. The gravy is not too thick nor sticky. The dish is well fried and has enough of the 'wok's breath' (wok hei), giving it the desired smoky flavour.

Tai Lok Mee aka Tua Pui Mee and it is called Hokkien Mee in Kuala Lumpur.

Mr Tan, the proprietor frying the tai lok mee in a big wok.

The oil with the lard pieces together with the other types of sauces used to prepare the fried noodles.

The fresh ingredients including the cabbage and sayur sawi

The noodles are well-fried to give the dish enough 'wok hei' or smoky flavour.

Mr Tan with his strong arms, lifting the whole wok and allotting the tai lok mee into several plates.

The nephew deep frying wan tan noodles to prepare the sang mee.

The crispy deep fried wan tan noodles for the sang mee stacked up on the tray.

The big wok of thick gravy for the sang mee and char hor fan.

Sang mee, deep fried wan tan noodles with the pork slices, prawns and gravy poured over it.