Look this plate of delicious char kway teow from Ah Heng Char Kway Teow 亞興炒粿條 in Stulang Laut.
Ah Heng's char kway teow is made with very humble and simple ingredients - just kway teow and/or yellow noodles, bean sprouts, cockles, a sliver of spring union and an egg with condiments like green chili pickle, sambal chili (if you ask for it). No fish cake, lup cheong, prawns or other frills. Has always been like that - this is Teochew char kway teow, Ah Heng proudly declares.
Ah Heng's char kway teow uses no lard and is fried with peanut oil.
Ah Heng wields the spatula like a magic wand that turns humble ingredients
into a mouth watering, smokey plate of char kway teow
Simple as it is, Ah Heng's char kway teow has been attracting generations of fans for nearly forty years. Ah Heng's customers include generations of students at the Foon Yew high school near by, guests from the nearby Zon hotel, day trippers from Singapore, and out of town folks who know their JB food.
With forty years of wielding that time worn spatula and wok, Ah Heng mastered the art of turning the humble ingredients into one of the most popular char kway teow in JB.
The kway teow is slightly charred - I love my char kway teow this way.
The slightly charred bean sprouts remained plump, juicy, crunchy and sweet. Now, that's mastery :)
As I like my char kway teow spicy hot, I asked Ah Heng for his homemade sambal chili. I love it as the sambal was loaded with fresh ground chili, unions, and garlic.
Look at these plump, fresh cockles. Ah Heng buys live cockles and patiently shells them, one by one every day. On customers' special request to have their cockles medium rare, Ah Heng will just put the hot char kway teow on top of the cockles.
As Johor Kaki was car less for a few days because my car was in the workshop for repairs, I walked to Ah Heng's famous char kway teow stall from the CIQ. It was a hot day under the blistering sun but the scenery along Jalan Ibrahim Sultan was pretty and there was a constant sea breeze from the Johor Straits.
Ah Heng char kway teow is the corner stall in Khye Cheang kopitiam. We can see the Straits and enjoy the sea breeze from here too.
Click on the picture of the see ham to watch the excellent Fatbook 非食不可 programme featuring Ah Heng Char Kway Teow.
Restaurant name: Ah Heng Char Kway Teow 亞興炒粿條
Address: Junction of Jalan Ibrahim Sultan and Jalan Serai
Map: http://goo.gl/maps/k4oHL
GPS: 1.468616,103.780438
Hours: 7:00am to 3:00pm (Closed on alternate Weds)
No pork, no lard
Date visited: 12 Sep 2012
Look this plate of delicious char kway teow from Ah Heng Char Kway Teow 亞興炒粿條 in Stulang Laut.
Ah Heng's char kway teow is made with very humble and simple ingredients - just kway teow and/or yellow noodles, bean sprouts, cockles, a sliver of spring union and an egg with condiments like green chili pickle, sambal chili (if you ask for it). No fish cake, lup cheong, prawns or other frills. Has always been like that - this is Teochew char kway teow, Ah Heng proudly declares.
Ah Heng's char kway teow uses no lard and is fried with peanut oil.
Ah Heng wields the spatula like a magic wand that turns humble ingredients
into a mouth watering, smokey plate of char kway teow
Simple as it is, Ah Heng's char kway teow has been attracting generations of fans for nearly forty years. Ah Heng's customers include generations of students at the Foon Yew high school near by, guests from the nearby Zon hotel, day trippers from Singapore, and out of town folks who know their JB food.
With forty years of wielding that time worn spatula and wok, Ah Heng mastered the art of turning the humble ingredients into one of the most popular char kway teow in JB.
The kway teow is slightly charred - I love my char kway teow this way.
The slightly charred bean sprouts remained plump, juicy, crunchy and sweet. Now, that's mastery :)
As I like my char kway teow spicy hot, I asked Ah Heng for his homemade sambal chili. I love it as the sambal was loaded with fresh ground chili, unions, and garlic.
Look at these plump, fresh cockles. Ah Heng buys live cockles and patiently shells them, one by one every day. On customers' special request to have their cockles medium rare, Ah Heng will just put the hot char kway teow on top of the cockles.
As Johor Kaki was car less for a few days because my car was in the workshop for repairs, I walked to Ah Heng's famous char kway teow stall from the CIQ. It was a hot day under the blistering sun but the scenery along Jalan Ibrahim Sultan was pretty and there was a constant sea breeze from the Johor Straits.
Ah Heng char kway teow is the corner stall in Khye Cheang kopitiam. We can see the Straits and enjoy the sea breeze from here too.
Click on the picture of the see ham to watch the excellent Fatbook 非食不可 programme featuring Ah Heng Char Kway Teow.
Restaurant name: Ah Heng Char Kway Teow 亞興炒粿條
Address: Junction of Jalan Ibrahim Sultan and Jalan Serai
Map: http://goo.gl/maps/k4oHL
GPS: 1.468616,103.780438
Hours: 7:00am to 3:00pm (Closed on alternate Weds)
No pork, no lard
Date visited: 12 Sep 2012
