Patrons here stormed here over the revered Malay styled Char Koay Teow here, which could be proclaimed as one of the best in Penang, outshines several of the high profile Chinese Char Koay Teow. Though it is a rather bold statement, come over Sungai Dua Char Koay Teow, also known as Telur Ayam Di Basuh at Butterworth to testify yourself.
It is easy to locate this eatery at Jalan Sungai Dua. If you are coming from Penang Island, take the highway bound to north and exit Sungai Dua. Turn right to Jalan Sungai Dua at the traffic light upon exit the highway, and the eatery is on your left after 300m driving.
We came here for a Sunday supper and were caught in surprise by the enormous crowd here. Still, their service is quick and a server attended to us within seconds for ordering. Without hesitation, I ordered a plate of "Koay Teow Goreng", and the server quickly countered me in a friendly way "nak Char Koay Teow kan?".
I was left in a bewilderment. I thought Char Koay Teow and Koay Teow Goreng are the same thing but in fact, they are different in Penang Malay community interpretation.
Char Koay Teow - wet style noodles, usually drenched with its gravies
Koay Teow Goreng - dry fried style.
Hence, be careful with your order in Penang! Things might be different in other states though.
The business here is prime even the 4 chefs at the kitchen are frying non-stop. Plates and plates of Char Koay Teow literally popped out from the kitchen within intervals of minutes, but we still waited for 15 minutes before being served.
The appearance of the Char Koay Teow does not look appealing, but once I put a spoon into my mouth, I was left with a "wow" in my mouth. The gravy packs a very unique taste, a combination of spicy and sweet taste, accompanied by the sandy texture of eggs. In truth, the gravy is the key of winning of this plate of Char Koay Teow, the eggs, prawns, and even noodles could be neglected.
I was thinking the gravy could make a best condiment for crabs as well.
On the other hand, we tried their Nasi Goreng Udang. Though we liked their distinctive rice granules with spicy taste, the rice was overwhelmed with seafood scent, making it unpleasant for certain individuals.
A plate of Char Koay Teow, Nasi Goreng Udang and a cup of Limau Panas worked out to RM 12.40 in total.