Post by Chiefeater VK

I think I may have just found my go to place for Char Kuey Teow in Puchong. It’s at Nanyang Old Street Puchong. Nanyang Old Street may have just opened very recently but it is already packing it in. The outlet is filled on weekends and there’s a queue of diners by 930 am.

Char Kuey Teow

The Char Kuey Teow here is not perfect in every way, There are a few things where it gets the dish wrong. It doesn’t have lard or lap cheong. It has fish cake. But it is brilliantly fried with good “wok hei” and the colour of the kuey teow is so beautiful.

I asked for my cockles to be raw and they served it perfectly. Right on top of the plate of the kuey teow. The heat from the noodles slightly cooking the cockles, for the perfect texture. The plate came with two shrimps which had a nice springy texture. At RM8.50 for a plate, it is good value for me.

The other thing I come here for is their Kopi. One of the best places for kopi in Puchong. It's RM2.70 for a small cup which is aromatic and you can set your own level of sweetness in the online ordering page.

What is "Wok Hei"?

"Wok Hei" is a term used in Chinese cooking to describe the smoky and charred aroma and flavor that comes from stir-frying ingredients at high heat in a wok. It's a crucial element of many dishes in Chinese-style stir-fries. When a skilled chef stir-fries ingredients in a hot wok, the intense heat causes a chemical reaction between the oil, the ingredients and the wok itself. This creates a unique flavor and aroma, described as "wok hei". Loosely translated, it means "breath of the wok."

The resulting dish should have a slightly smoky and charred aroma, with a depth of flavor that is both savory and slightly sweet. It's a taste that is hard to replicate without the use of a wok and high heat.