Penang, one of the few states in Malaysia that is thriving, reasonably safer compared to Johor and a ridiculous Foodie Heaven. The Siam Road's Cha Kway Teow, aka Penang Kway Teow or White Kway Teow. It is white, uses prawns and soy sauce instead of sweet sauce like in Singapore. The legendary "stall" has been around for ages, the head Chef's in his 70s supported by his son, was one of the stories of the street food culture in South East Asia. They open just about everyday, starts at 3pm and ends when it's sold out between 8 - 9pm. There isn't any toilet breaks in between, the sip coffee or whatever drinks they pre-prepared. The amazing plate of Kway Teow's creation is simple, lard oil + prawns, let it sit for 30secs, loadsa tau-ghey or bean sprouts, let it sit for 15 secs, throw in the kway teow and start mixing the ingredients, add 5 servings of soy sauce, chilli sauce and chives before letting it simmer again. When serving, he adds more lard and