Char Kuey Teow (direct translated to “stir-fried rice cake strips”) originates from Chaozhou (also known as Teochew), and this dish has followed the people to Malaysia, thus making this dish an iconic Malaysian food. In most hawker centers and food stalls in West Malaysia, you will be able to find Char Kuey Teow. In Kuala Lumpur, if you would like to get the best there is, you can find it right at Jalan Imbi Hawker Stalls!
The dish puts together rice cake strips and yellow noodles, with a combination of dark soy sauce, egg, bean sprouts, prawns, cockles, fish cakes and chili paste, into a hot work for a stir fry on high fire. The secret to good Char Kuey Teow is the “wok heat”, where the noodles do not turn starchy, and each strip/noodle is coated with dark soy sauce and chili paste. When stir fried in the right temperature or “wok heat”, the noodles are able to elevate the sauce flavours.
This Teochew Char Kuey Teow stall has been operating for over 50 years, and right now the stall is being run by the founder’s daughter, where the taste remains the same. The stalls at Jalan Imbi opens daily from 5pm onwards, and if you are hunting for food here, you can do what the locals do – slurp down your Char Kuey Teow on a bench right at the stall.
燕美路小販中心 / Jalan Imbi Hawker Stalls
📍 Jalan Barat, Off Jalan Imbi, 55100 Kuala Lumpur
⏰5pm – 11pm