Cockles. Kerang. Siham. Call it what you want, this precious ingredient is vital to a plate of char kway teow. And I absolutely adore cockles, whether it’s served raw, boiled, grilled— I have and will ...

Although Lau Wan spells it as “kuetiau”, I’ll be using the more common “kuey teow”. The popularity of this stall remains unmatched among its competitors in the area. If you were to ask any PJ native ...

Food-loving Malaysians have been known to debate the best local food spots for hours. But one thing they all agree on is that the best char kway teow can be found in Penang. 50 Reasons to Love the ...