Best Hokkien Char in Penang
The dry cousin of Hokkien mee: yellow noodles and beehoon wok-tossed in dark soy with prawns, pork, fish cake and egg, lifted by lard and a smoky char. Penang stalls call it Hock Kean Char to set it apart from the prawn-broth soup that shares the Hokkien name.