Tiger Char Koay Teow CKT Delivered a Good Plate

It's not often that I eat two plates of Char Koay Teow in the same day. But when you're in Penang, comparisons are part of the fun. My second stop brought me to Tiger Char Koay Teow, where I ordered the Chicken Egg Char Koay Teow (RM10.00).

Right from the first glance, the noodles had an appetising reddish-brown sheen that promised plenty of flavour. Thankfully, it delivered.

The wok hei was well judged without overpowering the noodles, while the seasoning struck a satisfying balance between savoury and spicy. Every strand of koay teow was evenly coated, giving the dish a richer, more robust flavour than its appearance alone might suggest.

The prawns were fresh, juicy and nicely sized, adding plenty of bite to the plate. The only slight disappointment was the cockles, which were noticeably smaller than expected and didn't contribute much to the overall experience.

Still, the duck egg was worth paying the extra ringgit. It gave the noodles a richer coating and an extra layer of creaminess that blended beautifully with the smoky flavours from the wok.

After two plates of Char Koay Teow in one day, Tiger's version edged ahead for me. Good colour, good flavour and a satisfying plate that's easy to recommend if you're exploring George Town's famous hawker scene.