Roaming Potato: Ping Hooi Coffee Shop - Tiger Char Koay Teow, Loh Bak, Wan Tan Mee

Tiger Char Koay Teow (without eggs RM4.50; chicken eggs RM5.00; duck eggs RM5.50)

One can never say that one have been to Penang unless one tasted the authentic Penang Char Koay Teow (Stir-fried rice noodles). These days they’re so common internationally and found virtually in every Malaysian restaurant worldwide. In other words, you don’t have to visit Penang to eat Char Koay Teow. So what’s the big deal? Why down a greasy plate of noodles?

What I have above is a plate of Tiger Char Koay Teow – a personal favourite. Even the late “Mr Honda”, Loh Boon Siew was a weekly customer at this stall which have been operated by the Yeow family for three generations.. How should I describe this dish? Fluffy rice noodles charred to perfection, crunchy bean sprouts and chives, fresh and juicy prawns, airy eggs. Yes, airy DUCK eggs is the most sough-after characteristic of Tiger Char Koay Teow. It’s almost uncanny that a simple duck egg could elevate both the texture and flavour of this dish to a whole new level.

In the red-hot wok, a considerable amount of pork lark, bean sprouts, rice noodles were continuously mixed, pushed, stirred, flipped, cut, churned at warp speed. The end result, a small serving of heavenly goodness that quenches your thirst for Char Koay Teow, leaving you yearning for more. The only thing that stopped me from ordering a second dish was the calories!!

For decades, Yeow (the present owner) had been playing second fiddle to his father. But, ever since taking over the business, he has never cease to improve his skills. Today, this dish more than anything, tells me that Yeow is a maestro of his art.

Special Loh Bak (RM3 to RM5 depending on selected ingredients)

Situated next to Tiger’s stall is this Loh Bak stall which sells an assortment of battered fish, bean curb, prawn fritters and Loh Bak (deep fried five spiced pork wrapped in tofu skin).

Unlike the conventional fatty grounded pork, here, the pork layers were quite lean, springy and juicy. Served with a small bowl of Loh (a thick broth thickened with corn starch and beaten eggs) and chilli sauce.