One of my weekday breakfast spots is this little old food court by the intersection of Jalan Loke Yew and Lorong Loke Yew by the name of Restoran Red Leaf, or also called Restoran Shoong City (confusing, I know..), and truth be told, I’ve always gone there for their Penang prawn mee, which was as good as any you can find in Klang Valley.

While paying another visit a week ago, the prawn mee stall was on leave, which led me to look for alternative, and that’s how I ended up trying the Penang char kuih teow here.

char kuih teow stall at Restoran Red Leaf, Lorong Loke Yew
char kuih teow stall at Restoran Red Leaf, Lorong Loke Yew

As usual, whenever ordering a dish claimed to be from Penang, I always “test water” by doing it in Penang Hokkien, and happy to report that the proprietor had no problem verifying that he is indeed from the dish is claimed to be.

I then ordered myself and Rich both a plate of duck egg CKT for breakfast.

The char kuih teow came with almost all the essential ingredients – there’re three pretty good size prawns, cockles, bean sprouts, chives, kuih teow, but instead of lap cheong (Chinese sausage), we have sliced fish cake, which is not uncommon in some versions of Penang CKT, tho I always prefer the former.

Additionally, the dish is also served on a sheet of banana leaf, which is always a good thing.

char kuih teow with duck egg
char kuih teow with duck egg

The CKT indeed tasted like it was one from up North, plenty of “wok hei”, and in fact, perhaps slightly overly so. I thought overall it was pretty good, with the exception that it was just a tad overcooked, especially with the egg being a bit too done to my liking (then again I love the runnier version of CKT like the one at no. 5 in Macalister).

Overall though, I thought this was a more than competent enough version of Penang CKT and for sure I’d be happy to return (and with the instruction of having it less cooked).

prawns and cockles are of good more than decent size
prawns and cockles are of good more than decent size

map to restaurant red leaf

Addresss:
Restoran Red Leaf
No 61 & 63, Ground Floor
Jalan Loke Yew, 55200 KL
GPS3.129614, 101.711412
Hours7am – 12pm

KY eats – Duck Egg Char Kuih Teow at Lorong Loke Yew
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13 thoughts on “KY eats – Duck Egg Char Kuih Teow at Lorong Loke Yew

  • August 25, 2018 at 1:30 am
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    KY, that dish is indeed very tasty.. Lot of shrimps in it and look like good wok he in cooking itl

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    • August 25, 2018 at 4:14 pm
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      Vickie: definitely! I did enjoy it

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  • August 25, 2018 at 11:31 am
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    Ah, you finally got round to tasting the CKT. I love the ‘burnt’ bits, that way I’m assured of good wok hei (unlike a recent tasting at a place that claimed to serve authentic Penang CKT). >_< I know sliced fish cake is uncommon but wasn't aware that lap cheong is actually common in a plate of Penang CKT (I thought lap cheong is more of a KL-thing). Next, you should try his Fried Rice, also full of wok hei! 😉

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    • August 25, 2018 at 4:15 pm
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      eatwhateatwhere: always love a plate of good fried rice, I shall do that next time I have a chance!

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  • August 26, 2018 at 10:20 am
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    It looks kinda messy but of course, the proof of the pudding is in the eating. Some people will swear by duck eggs and charcoal fried and will not settle for less.

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    • August 26, 2018 at 11:25 am
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      suituapui: yeah i’ve always love duck egg in CKT though I don’t really care much about charcoal fire so long as the wok is hot enough!

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    • August 27, 2018 at 6:30 am
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      hahahahahahha

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  • August 26, 2018 at 11:10 pm
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    ohh, i actually prefer fish cakes to lap cheong, so this one would be for me! 😀

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  • August 27, 2018 at 6:29 am
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    wah so brave to tell the uncle how to cook his CKT. I am afraid he might add his special ingredient or sauce to your dish ahahahaha #hoikkk #tskkkk

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    • August 27, 2018 at 8:49 am
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      kekeke: haha not tell him how to do it, but tell him my personal preference only.

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  • August 27, 2018 at 12:17 pm
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    I have a few friends that find the taste of duck egg too strong. I don’t mind it though.

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    • August 28, 2018 at 8:55 am
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      Monica: ya it is not exactly a traditional western ingredient 🙂

      Reply

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