ckt at its best - charcoal-fried
No prize for guessing what I ate in Taiping last week.
While most Malaysian's are familiar with Penang Char Kuey Teow, not many know of the Taiping variant of the dish. It's very much like Penang's, except ours is far superior. Heh. This is attributed in no small part to the fact that the best stalls in Taiping make their CKT on a good ol' fashioned charcoal stove, lending the dish a nice, smoky flavour. Unfortunately, it's a dying trade. Most hawkers these days take the easy way out with a gas stove.
My favourite place is no longer there. The poor lady who use to ply her trade in Taiping's Greenhouse Area, had been plagued with all kinds of health problems. Last time I was there, she was still recovering from a gallstone removal. These days, she's no longer there, and I fear the worse.
But all is not lost. In the old market square of Pokok Assam, the Fu family is still going on strong, having been here for over 20 years now, doing it the old-fashioned way. Old Mother Fu (heh!) is still doing this, and thankfully for us Taiping CKT lovers, her son, Chong, is taking up the mantle. Not nearly as good as my favourite place, but it's a good enough substitute if you're looking for that authentic Taiping taste. Open from late evenings up till 1:00am, whenever they feel like it. To avoid disappointment, call beforehand.
Go here for the GoogleMap. Call Fu at 012-562 4088.