Char Kway Teow at Sarkies

Sarkies at the Eastern & Oriental Hotel in Penang is better known for its buffet spreads. Lavish, extensive, and perfect for those who like to graze their way through a meal. But among the generous offerings, there’s one dish that manages to rise above the rest — the Char Kway Teow.

Each plate is fried one at a time. Exactly the way it's supposed to be done.

Despite being a pork-free version, it is impressively tasty. The wok hei was noticeable, giving the noodles a slight smokiness that added depth. The prawns were plump and fresh, cooked just right. The egg, bean sprouts, and chives came together in that familiar Penang-style balance that makes a good CKT what it is. Too bad there's no blood cockles.

Some people have shared they come here just for this, ignoring the rest of the buffet. Expect a long queue. After tasting it, I can see why. It’s rare for hotel to get Char Koay Teow right. This one does.