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New Paper
4 days ago
- Entertainment
- New Paper
Penang crowns new char kway teow champion
It was a fiery showdown as 30 of Penang's top char kway teow traders competed over roaring flames for the coveted title of the state's best. The intense cook-off on June 1, aimed at uncovering the finest char kway teow and ultimate wok hei (breath of the wok), saw contestants battling it out with their own secret recipes. Held at the Toi Shan Ningyang Wui Kwon clan temple at King Street, a smoky aroma filled the air as an eager crowd gathered to see each contestant dish out their version of the popular street food. Contestants brought their own seasoned woks, cockles, lap cheong (Chinese sausage), sauces and cooking oil. Other ingredients including flat rice noodles or kuey teow, eggs, bean sprouts and white prawns, along with stoves and gas supply were provided by the organisers. It took less than two minutes for each contestant to dish out their plate of char kway teow, which was then judged by a panel of six for presentation, aroma and taste. Penang Koo Soo Kwong Choon Tong Restaurant and Tea Shop Association chairman Vinah Yee, who was on the panel of judges, said char kway teow with the most ingredients was not necessarily the best. "Each component should be balanced and complement the dish without overpowering the overall flavour. "One of the key criteria we looked for was the presence of wok hei, that distinct aroma and flavour created when food is stir-fried over intense heat in a seasoned wok. "If the strands of kuey teow stick together, they may not cook evenly, become gummy and lose that wok hei flavour. "High flames may look impressive, but if the heat is too strong, the noodles can become over-charred and have a burnt taste," said Ms Yee. After two hours of sizzling action and clanging woks, Ms Ong Siew Kean, 53, of Hean Char Koay Teow in Jalan Burma, Pulau Tikus, was crowned champion. "This is my first competition and I am grateful to be recognised. I never thought my char kuey teow was anything special but I'm glad my effort paid off. Ms Ong, who fries up about 200 plates of char kway teow on weekends, beat out 29 other competitors. PHOTO: THE STAR "Maybe it was my sauce blend that made the difference as soy sauce plays a crucial role in creating a flavourful dish," she said. Ms Ong, who is fondly known as Winny, said she began frying char kway teow in her 20s but took a break before returning to the trade about three years ago. "My brother-in-law taught me the basics and over time, I tweaked the recipe to suit my taste," she said. Ms Ong, who fries up about 200 plates of char kway teow on weekends, said she was looking forward to an influx of customers following her win. Second place went to Mr Chin Foh Shin, 51, of Hobe Kedai Makanan & Minuman, Butterworth, while third place was awarded to Mr Khoo Kay Keat, 47, of Kong Long Char Koay Teow in Beng Chin Garden, Air Itam. The three winners received RM388 (S$118), RM288 and RM188 respectively, presented by Penang Chief Minister Chow Kon Yeow. The competition was jointly organised by the Village Community Management Council of Padang Kota and Jalan Transfer/Jalan Argyll, along with Toi Shan Ningyang Association, and promoted by Kwangtung and Tengchow Association of Penang.
Straits Times
4 days ago
- Entertainment
- Straits Times
Penang crowns new char kway teow champion
Visitors to the char kway teow competition on June 1 sampling some of the offerings. PHOTO: THE STAR GEORGE TOWN - It was a fiery showdown as 30 of Penang's top char kway teow traders competed over roaring flames for the coveted title of the state's best. The intense cook-off on June 1, aimed at uncovering the finest char kway teow and ultimate wok hei (breath of the wok), saw contestants battling it out with their own secret recipes. Held at the Toi Shan Ningyang Wui Kwon clan temple at King Street, a smoky aroma filled the air as an eager crowd gathered to see each contestant dish out their version of the popular street food. Contestants brought their own seasoned woks, cockles, lap cheong (Chinese sausage), sauces and cooking oil. Other ingredients including flat rice noodles or kuey teow, eggs, bean sprouts and white prawns, along with stoves and gas supply were provided by the organisers. It took less than two minutes for each contestant to dish out their plate of char kway teow, which was then judged by a panel of six for presentation, aroma and taste. Penang Koo Soo Kwong Choon Tong Restaurant and Tea Shop Association chairman Vinah Yee, who was on the panel of judges, said char kway teow with the most ingredients was not necessarily the best. 'Each component should be balanced and complement the dish without overpowering the overall flavour. 'One of the key criteria we looked for was the presence of wok hei, that distinct aroma and flavour created when food is stir-fried over intense heat in a seasoned wok. 'If the strands of kuey teow stick together, they may not cook evenly, become gummy and lose that wok hei flavour. 'High flames may look impressive, but if the heat is too strong, the noodles can become over-charred and have a burnt taste,' said Ms Yee. After two hours of sizzling action and clanging woks, Ms Ong Siew Kean, 53, of Hean Char Koay Teow in Jalan Burma, Pulau Tikus, was crowned champion. 'This is my first competition and I am grateful to be recognised. I never thought my char kuey teow was anything special but I'm glad my effort paid off. Ms Ong, who fries up about 200 plates of char kway teow on weekends, beat out 29 other competitors. PHOTO: THE STAR 'Maybe it was my sauce blend that made the difference as soy sauce plays a crucial role in creating a flavourful dish,' she said. Ms Ong, who is fondly known as Winny, said she began frying char kway teow in her 20s but took a break before returning to the trade about three years ago. 'My brother-in-law taught me the basics and over time, I tweaked the recipe to suit my taste,' she said. Ms Ong, who fries up about 200 plates of char kway teow on weekends, said she was looking forward to an influx of customers following her win. Second place went to Mr Chin Foh Shin, 51, of Hobe Kedai Makanan & Minuman, Butterworth, while third place was awarded to Mr Khoo Kay Keat, 47, of Kong Long Char Koay Teow in Beng Chin Garden, Air Itam. The three winners received RM388 (S$118), RM288 and RM188 respectively, presented by Penang Chief Minister Chow Kon Yeow. The competition was jointly organised by the Village Community Management Council of Padang Kota and Jalan Transfer/Jalan Argyll, along with Toi Shan Ningyang Association, and promoted by Kwangtung and Tengchow Association of Penang. THE STAR/ASIA NEWS NETWORK Join ST's Telegram channel and get the latest breaking news delivered to you.
![Penang's best char koay teow - every plate tells a story [WATCH]](/_next/image?url=https%3A%2F%2Fassets.nst.com.my%2Fassets%2FNST-Logo%402x.png%3Fid%3Db37a17055cb1ffea01f5&w=48&q=75){kind=small}
New Straits Times
5 days ago
- Entertainment
- New Straits Times
Penang's best char koay teow - every plate tells a story [WATCH]
GEORGE TOWN: If you've ever savored a plate of char koay teow beneath a zinc roof, sweat beading on your brow as smoky tendrils curl through the air, you know this is no ordinary dish, It's more than a meal; it's tradition, fire, and an intense rivalry. And in Malaysia's undisputed street food capital, the battle for the ultimate wok hei has crowned three new masters of this sizzling art today. Ong Siew Kean, in her 50s and one of three women who took part in the Penang Char Koay Teow Champion 2025, emerged as the winner, beating 29 other contestants. Better known as Winny, Ong has been operating a stall at the Swee Kong Coffee Shop in Pulau Tikus for the past three years. Second place went to Chin Foh Shin, 51, who runs a stall at Hobe Kedai Makanan & Minuman in Jalan Raja Uda, Butterworth. Khoo Kay Keat, 47, came in third. He operates his stall at Beng Chin Garden in Pekan Air Itam. The top three winners walked away with RM388, RM288, and RM188 respectively. Chief Minister Chow Kon Yeow was present to hand out the prizes. Main ingredients such as prawns, eggs, bean sprouts, and noodles were provided to all contestants, along with a chef's toque, apron, and gas supply. To elevate their dishes, participants brought their own sauces and secret ingredients. They were judged on presentation, aroma, and taste by a panel comprising chefs and restaurant owners. For Ong, stepping up to the wok at the Toi Shan Ningyang Wui Kwon, a clan temple on King Street where the event was held, was already a big moment. Winning was beyond her expectations. "It was my daughter who signed me up. Truth be told, I never thought I'd win. I'm shocked myself," she said humbly. "I just want to thank everyone who has supported me." Ong said the recipe originated from her brother-in-law, who once operated a stall. She refined it by crafting her own secret soy sauce, layered, balanced, and smoky, the key to the unbeatable wok hei that rises from her pan. She previously ran a char koay teow stall in her 20s but gave it up to work for someone else. "I was tired then, so I stopped. But now I'm back, and raring to go," she said. On a typical day, Ong fries about 100 plates of char koay teow; on weekends, the number doubles. She now looks forward to welcoming an influx of customers after her win and is ready to serve up her award-winning dish. With no one currently taking up the trade, Ong said she plans to train a protégé when the time comes to hang up her wok. Her story is one of quiet grit, rising from self-doubt to become Penang's wok queen. Behind every winning plate lies the power of legacy, recipes handed down, refined, and guarded. Chin was more forthright: "Of course I joined to win," he said with a smile. He juggles a full-time job printing labels in the morning and started selling char koay teow to supplement his income. "I didn't expect people to like it this much. It's been nine years now," he said. Khoo, meanwhile, learned everything from his mother. For the past decade, he has been honouring her legacy from his humble stall in Beng Chin Garden coffee shop, just a short walk from the iconic Kek Lok Si Temple. But this is not just about char koay teow. It's about the human spirit behind the wok. Every plate tells a story: of quiet dedication, unexpected courage, family secrets, and unrelenting will. In Penang, making good noodles isn't enough. You have to earn the smoke. You have to earn the wok hei. So the next time you're in Penang, follow the flame. In 2012, CNNGo ranked Penang as one of Asia's 10 Greatest Street Food Cities, and among its Top 10 street foods was, of course, char koay teow.
New Straits Times
5 days ago
- Entertainment
- New Straits Times
Penang's best char koay teow - every plate tells a story
GEORGE TOWN: If you've ever savored a plate of char koay teow beneath a zinc roof, sweat beading on your brow as smoky tendrils curl through the air, you know this is no ordinary dish, It's more than a meal; it's tradition, fire, and an intense rivalry. And in Malaysia's undisputed street food capital, the battle for the ultimate wok hei has crowned three new masters of this sizzling art today. Ong Siew Kean, in her 50s and one of three women who took part in the Penang Char Koay Teow Champion 2025, emerged as the winner, beating 29 other contestants. Better known as Winny, Ong has been operating a stall at the Swee Kong Coffee Shop in Pulau Tikus for the past three years. Second place went to Chin Foh Shin, 51, who runs a stall at Hobe Kedai Makanan & Minuman in Jalan Raja Uda, Butterworth. Khoo Kay Keat, 47, came in third. He operates his stall at Beng Chin Garden in Pekan Air Itam. The top three winners walked away with RM388, RM288, and RM188 respectively. Chief Minister Chow Kon Yeow was present to hand out the prizes. Main ingredients such as prawns, eggs, bean sprouts, and noodles were provided to all contestants, along with a chef's toque, apron, and gas supply. To elevate their dishes, participants brought their own sauces and secret ingredients. They were judged on presentation, aroma, and taste by a panel comprising chefs and restaurant owners. For Ong, stepping up to the wok at the Toi Shan Ningyang Wui Kwon, a clan temple on King Street where the event was held, was already a big moment. Winning was beyond her expectations. "It was my daughter who signed me up. Truth be told, I never thought I'd win. I'm shocked myself," she said humbly. "I just want to thank everyone who has supported me." Ong said the recipe originated from her brother-in-law, who once operated a stall. She refined it by crafting her own secret soy sauce, layered, balanced, and smoky, the key to the unbeatable wok hei that rises from her pan. She previously ran a char koay teow stall in her 20s but gave it up to work for someone else. "I was tired then, so I stopped. But now I'm back, and raring to go," she said. On a typical day, Ong fries about 100 plates of char koay teow; on weekends, the number doubles. She now looks forward to welcoming an influx of customers after her win and is ready to serve up her award-winning dish. With no one currently taking up the trade, Ong said she plans to train a protégé when the time comes to hang up her wok. Her story is one of quiet grit, rising from self-doubt to become Penang's wok queen. Behind every winning plate lies the power of legacy, recipes handed down, refined, and guarded. Chin was more forthright: "Of course I joined to win," he said with a smile. He juggles a full-time job printing labels in the morning and started selling char koay teow to supplement his income. "I didn't expect people to like it this much. It's been nine years now," he said. Khoo, meanwhile, learned everything from his mother. For the past decade, he has been honouring her legacy from his humble stall in Beng Chin Garden coffee shop, just a short walk from the iconic Kek Lok Si Temple. But this is not just about char koay teow. It's about the human spirit behind the wok. Every plate tells a story: of quiet dedication, unexpected courage, family secrets, and unrelenting will. In Penang, making good noodles isn't enough. You have to earn the smoke. You have to earn the wok hei. So the next time you're in Penang, follow the flame. In 2012, CNNGo ranked Penang as one of Asia's 10 Greatest Street Food Cities, and among its Top 10 street foods was, of course, char koay teow.
