Penang crowns new char kway teow champion

GEORGE TOWN – It was a fiery showdown as 30 of Penang’s top char kway teow sellers 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 (smoky aroma),saw contes­tants battling it out with their secret recipes.

Held at the Toi Shan Ningyang Wui Kwon clan temple in King Street, the competition attracted a crowd eager to see the cooks dish out their versions of the popular street food.

Contestants arrived at the culinary battle with 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 a 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 chairwoman 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.

“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