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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.
The Star
4 days ago
- General
- The Star
Trader sizzles her way to wok of fame
Search for the best: A cook (above) giving his all at the char kuey teow competition held at Toi Shan Ningyang Wui Kwon, a clan temple in King Street, George Town, as the crowd (below) gets to have a taste. — ZHAFARAN NASIB/The Star GEORGE TOWN: It was a fiery showdown as 30 of Penang's top char kuey teow traders competed over roaring flames for the coveted title of the state's best. The intense cook-off, aimed at uncovering the finest char kuey 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 in 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 kuey 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 kuey 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 Yee. After two hours of sizzling action and clanging woks, 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. 'Maybe it was my sauce blend that made the difference as soy sauce plays a crucial role in creating a flavourful dish,' she said. Ong, who is fondly known as Winny, said she began frying char kuey 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. Ong, who fries up about 200 plates of char kuey teow on weekends, said she was looking forward to an influx of customers following her win. Second place went to Chin Foh Shin, 51, of Hobe Kedai Makanan & Minuman, Butterworth, while third place was awarded to Khoo Kay Keat, 47, of Kong Long Char Koay Teow in Beng Chin Garden, Air Itam. The three winners received RM388, RM288 and RM188 respectively, presented by 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.
