Friday, 5 September 2014
Hong Kong Boy Kopitiam Penang Char Kway Teow in Johor Bahru, Taman Johor Jaya 香港仔美食中心
Last night, we went food hunting at the popular Hong Kong Boy kopitiam at Taman Johor Jaya.
There were many food stalls here, so we were badly spoiled for choice. It will take a few visits to try all the stalls here.
We were attracted to the busy Penang char kway teow stall because of the charcoal stove - something rarely seen these days. The smokey aroma rising from the wok, the incessant clanging of wok and spatula, and orangey flames licking the bottom of the wok convinced us to give this street side stall a try.
Waiting time is slightly long at around 20-30 minutes as Ms Ang (the lady boss) fries her kway teow one plate at a time, no matter how many people are waiting.
No mass production compromise here.
The blue "A" tag is for the char kway teow stall, and the red "7" tag is the guo tie dumpling stall which is also very good.
Ms Ang stir fried the kway teow vigorously non stop as the charcoal fired wok was intensely hot. Any lag here and the kway teow will be burnt.
We were glad we waited. Even though we ordered dishes from other stalls as well, we repeated our order of char kway teow before finishing the first plate :p
The fried kway teow was piping hot when it arrived at our table. Puffs of aromatic steam raised with every mouthful of char kway teow picked up between our chopsticks.
The kway teow kia type noodles were fried till slightly charred outside. The narrow width kway teow broke up and got stuck together a bit. I wondered if thicker and wider kway teow might catch more wok hei and stay intact better.
The kway teow was moist but not wet or overly greasy. It tasted savoury, with sweet notes and was slightly spicy (as we asked for chili).
The blended sauce was based mostly on lard and soy sauce.
The small see ham (cockles) were cooked just right. The well cooked fresh see ham flesh was tender and it's juices still had that slightly salty taste of blood.
The fresh plump taugeh (beansprouts) were juicy and crunchy.
I like the use of lup cheong (Cantonese sausage) where the savoury juices were driven out by the super-heated wok, adding layers of savouriness to the fried kway teow.
Ms Ang and her husband who were from Penang had been running this char kway teow stall for over 15 years. Their son helps out at the stall.
We shall be back at Hong Kong Boy for this Penang char kway teow and to check out the other stalls.
Restaurant name: Penang Char Kia Teow Stall in Hong Kong Boy Kopitiam 香港仔美食中心
Address: 2 Jalan Dedap 22, Taman Johor Jaya, Johor Bahru
Hours: 7:00pm to 12:00 midnight
Date visited: 4 Sep 2014
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