Coming to Penang without tasting the authentic Penang char koay teow would be a waste. People from far away love coming back to Penang for more. But what is great about Penang char koay teow? Isn’t it just the flat noodle or what we called ‘koay teow’ fried together with egg, bean sprout, cockles etc in soy sauce? Well describing it is one thing but tasting it is another thing. As a local Penangites, I’ve tasted char koay teow from various states in Malaysia but none taste as good as the one from Penang itself. But what actually make Penang char koay teow the best? It is basically the way it is fried and the ingredients used.