Post by Chiefeater Aun Chuan

Most char koay teow hawkers fry the flat noodles standing over their hot burning stove but not this one at Stall No.32 in the Kampar Market Streetfood Stalls. Mr Chang sits on a low rattan stool to dish out his char koay teow. Another unique feature is his flat-based frying pan, just like a hot plate.

Together with his wife, they having been selling char koay teow for more than 50 years.

Mr Chang's char koay teow has the much desired 'wok hei' aroma because he spends time slowly frying and spreading out the noodles on his flat pan. Doing so ensures that every part of the noodles gets the desired amount of heat from the fire below.

Half-cooked cockles, an expensive item nowadays, are included in the char koay teow.

A plate of Mr Chang's char koay teow with half-cooked cockles and a dash of sambal.

Mrs Chang with conical packets of the char koay teow for takeaway customers.

It is worth making a detour to visit Mr and Mrs Chang at Stall No.32 in the Kampar Hawker Centre.

Business Hours
Opens Daily
09:00 am to 02:00 pm

They occasionally take off days