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No trip to Penang is complete without a tour of the street food paradise’s greatest hits. Prawn noodles, char kway teow and laksa are just a few examples. 

With overseas jaunts anywhere out of the question for now given the Covid-19 situation, 8days.sg looks to Maw’s Penang Cuisine, a new hawker stall opened by 43-year-old Penang-born Tan Song Maw and two partners (who declined to be interviewed) on May 15. He serves up, among other dishes, a $3.80 plate of Penang-style char kway teow – which differs from the Singaporean version mainly ’cos sticky sweet dark soy sauce is absent. Instead, you get paler noodles gently tinged with red from the chilli — fried liberally with lard up north.

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