Penang crowns new char kway teow champion
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Visitors to the bustling Penang char kway teow competition on June 1 tucking into the freshly cooked fare.
PHOTO: THE STAR
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GEORGE TOWN – It was a fiery showdown as 30 of Penang’s top char kway teow sellers competed over roaring flames for the coveted title of the state’s best.
The intense cook-off on June 1, aimed at uncovering the finest char kway teow and ultimate wok hei (smoky aroma), saw contestants battling it out with their secret recipes.
Held at Toi Shan Ningyang Wui Kwon clan temple in King Street, the competition attracted a crowd eager to see the cooks dish out their versions of the popular street food.
Contestants arrived with seasoned woks, cockles, lap cheong (Chinese sausage), sauces and cooking oil.
Other ingredients – including flat rice noodles or kway teow, eggs, bean sprouts and white prawns – were provided by the organisers, along with stoves and gas supply.
It took less than two minutes for each contestant to dish out a plate of char kway teow, which was then judged by a panel of six for presentation, aroma and taste.
Penang Koo Soo Kwong Choon Tong Restaurant and Tea Shop Association chairwoman Vinah Yee, a judge, said char kway teow with the most ingredients is not necessarily the best.
“Each component should be balanced and complement the dish without overpowering the overall flavour.
“One of the key criteria we looked for was the presence of wok hei, that distinct aroma and flavour created when food is stir-fried over intense heat in a seasoned wok.
“If the strands of kway teow stick together, they may not cook evenly, become gummy and lose that wok hei.
“High flames may look impressive, but if the heat is too strong, the noodles can become over-charred and have a burnt taste,” said Ms Yee.
After two hours of sizzling action and clanging woks, Ms Ong Siew Kean of Hean Char Koay Teow in Jalan Burma, Pulau Tikus, was crowned champion.
“This is my first competition and I am grateful to be recognised. I never thought my char kway teow was anything special, but I’m glad my effort paid off.
Ms Ong Siew Kean, who fries up about 200 plates of char kway teow on weekends, beat 29 other competitors.
PHOTO: THE STAR
“Maybe it was my sauce blend that made the difference, as soya sauce plays a crucial role in creating a flavourful dish,” she said.
The 53-year-old, who is fondly known as Winny, said she began frying char kway teow in her 20s and took a break before returning to the trade about three years ago.
“My brother-in-law taught me the basics and, over time, I tweaked the recipe to suit my taste,” she added.
Ms Ong, who fries up about 200 plates of char kway teow on weekends, said she was looking forward to an influx of customers following her win.
Second place went to Mr Chin Foh Shin, 51, of Hobe Kedai Makanan & Minuman, Butterworth, while third place was awarded to Mr Khoo Kay Keat, 47, of Kong Long Char Koay Teow in Beng Chin Garden, Air Itam.
The three winners received RM388 (S$118), RM288 and RM188 respectively, presented by Penang Chief Minister Chow Kon Yeow.
The competition was jointly organised by the Village Community Management Council of Padang Kota and Jalan Transfer/Jalan Argyll, along with the Toi Shan Ningyang Association, and promoted by the Kwangtung and Tengchow Association of Penang. THE STAR/ASIA NEWS NETWORK
