It was Sweet Bistro— a humble hawker stall selling various kuehs and tidbits like yam cakes. I realised that folks who were queuing up for the stall weren’t ordering kueh, but char kway teow instead.

Vijayan Narayan, affectionately known to regulars as the char kuey teow maestro of Blue Boy Mansion’s food court in the bustling heart of Kuala Lumpur’s Bukit Bintang district, embodies ...

Heat oil in a wok to very hot. Add squid and sliced shallot, stir fry for 10 seconds, then add pipi and garlic, continuing to stir-fry another 30 seconds. Next add warmed rice noodles. Toss, then ...

Cockles. Kerang. Siham. Call it what you want, this precious ingredient is vital to a plate of char kway teow. And I absolutely adore cockles, whether it’s served raw, boiled, grilled— I have and will ...