Although char koay kak, or better known as raddish cakes looks simple but the taste replication is tough, making the char koay kak in other states have failed to appease our taste. Currently, there are a few popular char koay kak hawker in Penang, and one of them being this char koay kak pushcart along Lorong Macalister, which the current chef inherited the skills from his father and has been selling here for decades.Â
The plate of char koay kak (RM 3.5) has high demand, justified by the people thronging the alley in the early morning for dining in and take-away. Radish cakes are cut into irregular slices, then fried along with eggs, bean sprouts, pickled radish and seasoned with dark soy sauce to churn out a plate of scrumptious char koay kak.Â
The taste is heavily contributed by dark soy sauce and pickled radish. We scented an elusive taste which we thought was contributed by the banana leaves, but upon reading some fellow bloggers review we realized it was due to the usage of vegetable oil to fry the char koay kak. Having said that, this is a healthier version of char koay kak. On personal preference, I would prefer the radish cakes are cut into smaller cubes for less flour-ish taste.Â
Other than char koay kak, the popular eatery also sells char koay teow (RM 5), wantan mee (RM 3.8) and toast. The char koay teow was mediocre in its taste but the wantan mee was a tad disappointing, even the must have wantan in every bowl of wantan mee is missing from the plate!Â
Lorong Macalister Char Koay Kak @ Seow Fong Lye Coffeeshop
94, Jalan Macalister, 10400, Georgetown, Pulau Pinang, Malaysia
Operation hours: 7:15am - 1:00pm (closed on uncertain days)
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