Ko Cha Bi Koay Teow Th’ng Dinner

Koay Teow Th'ng dinner at Ko Cha Bi Koay Teow Th'ng (古早味𝗛𝗼廖粿条汤) at Weld Quay this evening.

Current proprietor is true-blue Teochew-nang, Leow Chye Beng, 62, whose mother founded this family-run business just about 30 years ago in the nearby Weld Quay reclamation area, known to the mainly Hokkien villagers as Sin Hai Kee Thun Tay.

Over here, Leow (he prefers to call himself 'Ho Leow'!) concocts a flavoursome chicken broth-based 𝘬𝘰𝘢𝘺 𝘵𝘦𝘰𝘸 𝘵𝘩'𝘯𝘨. He slow-boils old hens for hours to extract all the goodness.

He then steeps fresh flat rice noodles ('koay teow') with the flavoursome broth, then garnishes it with shredded chicken meat, sliced fish-cakes and fish-balls, then topped with golden-fried pork lard and garlic crumbs, and chopped green scallions.

Bouncy Teochew fish-balls, topped with golden-fried pork-lard and garlic crumbs, and chopped scallions.

Koay teow-mee in chicken broth.

Boiled spinach, topped with golden-fried pork lard and garlic crumbs.

One can also order extra sides like chicken livers, gizzards, chicken feet, and pig's intestines. Simply one of the best-tasting koay teow th'ng one can find anywhere in Penang!