Ah Leng Char Koay Teow serves a slightly wet version of Penang CKT. Expect addons like prawns, juicy cockles, and mantis shrimp to bring things up a notch
This stall at Ayer Itam serves the slightly moist and lighter version of char koay teow in Penang.
Instead of charring, the koay teow are fried (individually by order) in lards, throwing in fresh prawns, cockles, beansprouts, eggs and chives.
A dollop of premixed seasoning sauce (the secret recipe) and chili paste is then added.
Towards the end of frying, a small amount of water is added in.
Ah Leng Char Koay Teow
The fresh prawns and cockles are barely cooked. It was merely seared on the outside, leaving them still bouncy on the texture when serve.
There are options for "Specials" with mantis prawns added.
We recommend opting for the duck egg upgrade that will add extra creaminess to your char koay teow.
The father and son duo, runs Ah Leng Char Koay Teow separately; in two locations on Penang Island.
If you're up for evening CKT, the 77-years old owner, Mr Teoh Koon Leng who has been helming the wok for almost four decades, is operating the stall on Zoo Road in Air Itam during the evening.
Related: Best Char Koay Teow in Penang