Tiger Char Koay Teow, Penang

Tiger serves one of the best char koay teow plates in George Town. The wok hei was very strong — you could smell the smoky aroma from across the kopitiam. The prawns were large and fresh, and the duck egg version added a rich, fragrant layer. Sat inside Ping Hooi Cafe on Lebuh Carnarvon with a kopi-o while waiting. Served in about 15 minutes on a Thursday morning.

Without a doubt the best char koay teow we had in Penang. The noodles were fragrantly fried with excellent wok hei, plump cockles and generous pork lard cracklings. Tiger opens at 8 am, which makes it a great option if you want char koay teow before noon while Siam Road has not yet started. Generational family stall that knows what it is doing.

The wok hei was strong and the prawns were fresh, but I found the seasoning slightly under for my taste. Still a solid plate at around RM8-9. The kopitiam setting inside Ping Hooi Cafe is sheltered and comfortable, unlike standing outdoors at Siam Road. Closes at 2:30 pm so come early. Weekday mornings are the quietest.

Tiger has been frying char koay teow for generations and it shows. Every strand was coated in smoky wok hei flavour. The heritage-zone location on Lebuh Carnarvon means you can walk here from most George Town hotels. I prefer Tiger over Siam Road for the convenience and shorter queue, though both are excellent in different ways.

Good char koay teow in the heart of George Town. The bean sprouts were crunchy, the chives fresh, and the lap cheong (Chinese sausage) added sweetness. The plate could use slightly more seasoning, but the wok hei carried it. Sat in the kopitiam and ordered drinks from the coffee stall while waiting — much more civilised than queueing in the sun elsewhere.