The traditional way of frying koay teow over a charcoal fire has been practiced by Tan Chooi Hong, 71, for about 50 years.
He managed his stall, located at Jalan Siam, Penang with his son. They operate business from 3pm to 8.30pm everyday except Sunday.
Moey, 50, a regular weekly patron of Tan’s stall can attest to the unique taste of the food due to the usage of charcoal instead of gas in the process of frying the koay teow.
Another customer Loo Lai Hock, 56, likes the texture of the koay teow and finds it reasonably priced too.
