Being from Penang, I’m naturally a fan of char kuih teow from the island I was born in, and holds the opinion that those are the best char kuih teow anyone can get.
However, as someone who’s also interested in good food from anywhere, I do usually try to open up my horizon and try new, or in this case, old dishes that may be clashing with my “ideals”.
That was the mentality that I took with to try Melawis Fried Kuey Teow. A nondescript shop/stall in Taman Melawis offering char kuih teow that one of my colleagues swore by.
The stall is manned by the owner that’s been doing this for decades (apparently he’s 83 years old?), making it perhaps one of the oldest CKT stalls in Klang Valley. Looking at the uncle and his movement tho, I’d swear he didn’t look a day over 65, must be all these cardio.
We ordered our CKT with egg and was a little surprised it came separately. The egg was done very well and definitely ended up as one of the highlights.
As for the char kuih teow itself, it was oily, packed with a lot of cockles, and definitely had great wok hei with all the charred bits made possible only by using charcoal fire (much higher temperature than gas stove). Additionally, there’s also 2-3 tiny prawns, bean sprouts, and most importantly – fried lard too.
Overall this is a plate of very good “dark” style char kuih teow. I’ll have this anytime than a poorly executed Penang version.
Of course, if you were to ask me for a top Penang ckt vs a top dark ckt such as this, I’ll still have to vote for the former.
Melawis Fried Kuih Teow
3, Lintang Gangsa,
41100 Klang, Selangor
GPS: 3.0438878, 101.4366311