Char koay kak seller, Ng Hooi Gaik, 59, took over the business started by her mother 60 years ago. She operates from around 7.30am on Kimberley Street, near the junction with Cintra Street, and usually finishes around 11am, if not earlier. You can buy her “koay kak” and eat it at Sin Guat Keong coffeeshop nearby.
Lard is an indispensable ingredient when frying this dish. Mdm Ng still sticks to the old cooking traditions and only uses charcoal or firewood for cooking.
Mdm Ng uses banana leaves (lined on the outside with newspaper) and folded into large cone-shaped containers for her “koay kak”.
Char koay kak, fried with beansprouts, eggs and chilli paste, flavoured with garlic, soysauce and fish sauce - a cloud of aromatic deliciousness wafted out when one opens the packet.
Wrapping piping-hot freshly-fried “koay kak” in banana leaves impart an intoxicating aroma to the overall dish.
Mdm Ng operates from 7.30am till she sells out around 10.30am daily. Her hawker stall is parked near the intersection of Kimberley Street and Cintra Street.