If there’s one dish that defines Penang’s hawker food scene, it’s char koay teow – and when it comes to the best of the best, Siam Road Char Koay Teow is in a league of its own. Established in the 1960s by the now-iconic Uncle Tan Chooi Hong, this street-side stall is famed for its charcoal-fired wok hei magic that keeps locals and tourists lining up daily.
Why Siam Road Char Koay Teow Is a Must-Try in Penang
What sets Siam Road Char Koay Teow apart is the use of a traditional charcoal stove. Unlike modern gas woks, this old-school method imparts a distinct smoky aroma (wok hei) – a hallmark of Penang’s most revered dishes. Each plate is stir-fried individually with precision and care, resulting in noodles that are savory, slightly charred, and irresistibly aromatic.
⭐ Overall Rating: 4.8 / 5
Location & Contact Info
- Stall Name: Siam Road Char Koay Teow (Uncle Tan)
- Address: 82, Jalan Siam, 10400 George Town, Penang, Malaysia
- Landmark: Near BHP Petrol Station at the intersection of Jalan Anson and Jalan Siam
- Google Maps: Click here to navigate
- Phone: N/A – Walk-in only
- Reservations: Not accepted
- Payment: Cash only
Opening Hours
- Tuesday – Sunday: 12:30 PM – 5:00 PM (or until sold out)
- Closed on Mondays
Best Time to Visit: Arrive before 1 PM to beat the long queues. Wait times can exceed 60 minutes on weekends.
Menu Highlights
Signature Char Koay Teow Includes:
- Flat rice noodles stir-fried in lard over charcoal
- Large prawns
- Chinese sausage (lap cheong)
- Fresh cockles (optional)
- Duck or chicken egg
- Bean sprouts, garlic chives, and house-made chili paste
Price Range (2025 Updated):
| Type | Price (RM) |
|---|---|
| Regular (chicken egg) | RM 9 |
| Large (chicken egg) | RM 11 |
| Large (duck egg) | RM 13–14 |
Add-ons and customizations are available (extra egg, no chili, etc.).
The Man Behind the Wok: Uncle Tan
Uncle Tan Chooi Hong, now in his 80s, gained fame for his dedication to tradition. For decades, he personally fried each plate by hand, standing over blistering charcoal flames. His skill made him a national food icon, and even as his son has taken over the wok duties, the original flavor remains intact under Uncle Tan’s supervision.
What to Expect at the Stall
- Street-side setup with limited seating
- Expect long queues – sometimes up to 90 minutes
- Each plate is made individually – slow, but worth it
- No frills, no fusion – just old-school authenticity
Must-capture photos:
- Flames leaping from the wok
- Uncle Tan or his son cooking
- Close-up of the glistening noodles
- Crowd queuing under the hot sun
Recognition & Awards
- CNN Travel – Named one of the Top 50 Best Street Foods in Asia
- Featured in The Food Ranger, Mark Wiens, and Axian’s Food Adventures
- Consistently ranked on top local food blogs and YouTube street food tours
What’s Nearby?
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Make a food trail out of your visit by exploring nearby attractions:
- Penang Street Art – 5 mins by Grab
- Komtar Tower – Shopping and views
- New Lane Hawker Centre – Evening food stop
- Kek Lok Si Temple – For culture and panoramic views
Final Thoughts
Siam Road Char Koay Teow isn’t just a meal – it’s a culinary time capsule. From the hiss of the wok to the smoky, caramelized finish, every bite is proof that tradition still reigns supreme in Penang’s street food world. Whether you’re a seasoned foodie or a first-time visitor, this is a dish you’ll remember long after your trip ends.
