Nanyang Old Street Kopitiam Char Kuey Teow Still Good

It had been two years since my last plate of Char Kway Teow from this stall at Nanyang Old Street Kopitiam, and this second visit turned out to be even better than the first.

One major improvement? They now offer lap cheong (chinese sausage) as an add-on. Yes, it costs extra, but the depth of flavour it adds is worth it. My plate, with the additional lap cheong, came to RM12. A base plate of CKT now costs RM9.

What hasn’t changed is the wok hei - that unmistakable, smoky aroma that hit me even before the plate landed on the table. The chef’s commitment to frying each plate individually is part of why this stall has grown in popularity. Be prepared to wait, but as the saying goes, good things take time.

If there’s one complaint, it’s that the portion feels a little small, but the taste is anything but. A truly satisfying plate of CKT.