Penang Sisters Set Up Char Kway Teow Stall In S’pore, Add Dark Soy Sauce To Noodles To Suit Local Palates - 8 Days Skip to main content

Penang Sisters Set Up Char Kway Teow Stall In S’pore, Add Dark Soy Sauce To Noodles To Suit Local Palates

“The char kway teow in Penang is whiter as we don’t use any dark soy sauce, but Singaporeans prefer it darker”. Does this “darker” version of Penang char kway teow taste authentic, though?

Penang Sisters Set Up Char Kway Teow Stall In S’pore, Add Dark Soy Sauce To Noodles To Suit Local Palates

Penang-based hawker Celine Choo (above, right), 51, operated a char kway teow stall in her hometown for a decade before uprooting and moving to Singapore to open food court stall Penang Taste at Sultan Plaza shopping mall near Beach Road a month ago.

The relocation is largely for her 18-year-old daughter’s sake: the single mum hopes to accompany her daughter here if she snags a spot at a university in Singapore in two years’ time, after completing her diploma in Penang. “Of course, a mum wants the best for her daughter. The education system here is better, the career options are better, and the standard of living is better. I’m hoping she can get married here too (laughs),” chirps the hawker. Her daughter is currently living in Penang with Celine’s older son, who works in real estate.

Celine’s younger sister, Cindy (left), 46, came along with her to Singapore to become a hawker too. They now peddle Penang street food classics like char kway teow, prawn noodles and assam laksa. Their niece Vera Choo, 27, a Singaporean citizen, is co-owner of the stall. She has a full-time sales job in a manufacturing firm and helps with the stall’s backend work. 

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