Ever since I moved to London two years ago, I’ve been on a hunt. In nearly every new or previously unvisited Malaysian restaurant I come across, I order one thing. What I’m looking for is an exact copy of a certain dish beloved by nearly all Malaysians (and anyone who has the immense privilege of tasting it).
This dish is called char kuey teow. It’s a fried flat noodle dish that is hugely popular in Malaysia and Singapore and comes in a variety of versions. But in my humble opinion, the best is found on the island of Penang, Malaysia, where hawker stall cooks have perfected the art of “wok hei”.
