Mention Penang street food and one of the oft mentioned would be its char kway teow. It's cooked in a different style from the Singapore version, which uses sweet dark sauce, which I don't really like (because then you basically only taste the sauce). This plate came from one of Penang's top char kway teow stalls, at a pushcart outside Kedai Kopi Sin Guat Keong, at Kimberley Street. While we didn't have enough time to try the most famous Sisters Fried Kway Teow at Macalister Road, I really liked this rendition. His version is very savoury with sweetness from seafood as prawn-infused oil is used to fry it. The consistency was great, sticky with still slightly runny egg, and with the "wok hei" of quickly stir-fried kway teow over super high heat. Very cheap at only RM2.50 (SGD 1.10). Yumms. What's next?
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