Life style
King of Noodles
Food-loving Malaysians have been known to debate the best local food spots for hours. Tan Chooi Hong, hunched over a blazing hot wok, hadn’t broken a sweat. Flames from the charcoal sparked and danced up the side of the wok, crackling as he added the ingredients one by one, just as his father taught him almost 60 years ago. Char kway teow, Malaysia’s most famous street food, is a simple rice noodle dish made with soy sauce, eggs, cockles, bean sprouts, Chinese sausage and a couple of shrimp. It’s common throughout the country – devoured at roadside stalls or feasted on at hawker centres – but there is only one “king” of char kway teow, and he’s in Penang. Uncle Tan, as he’s known, is a sturdy 79-year-old with a shock of white hair and an all-knowing glimmer in his eye. He’s been cooking this single dish from a wok-cart attached to a bicycle and pushed into place on the side of Siam Road in central George Town for decades. “I don’t remember how old I was when I started. But char kway teow is all I know,” said Uncle Tan.
Uncle Tan’s unlikely fame began in 2012 when he was interviewed by a local who put the story on Facebook. His decades of cooking experience, combined with layered flavours of smoky-unctuous noodles perfectly balanced with the salty-sweet Chinese sausage, quickly got the younger generation of foodies salivating. Nothing is better than a simple noodle dish with an interesting backstory, and young Penangites ate it up. The article went viral and people began flying to the island just to taste his dish.
In 2015, celebrity chef Martin Yan, known for his Yan Can Cook TV show, visited the stall for his TV show Taste of Malaysia. If that fame didn’t cement Uncle Tan’s title as king, placing 14th (out of 50) at the World Street Food Congress in 2017 certainly did. Today, his roadside wok-cart is a fixture in the food scene and he’s widely revered as serving up the most delicious, flavoursome char kway teow in Malaysia, churning out hundreds of plates a day with people waiting in line for hours.
Uncle Tan is unfazed by his fame and prefers to keep a low profile. Humble and shy, he can’t understand what all the fuss is about and doesn’t think his version is any better than anoyone else’s.
“My dad didn’t go to school to learn any skills. It wasn’t an option. He had to work for his father, so he worked by his side cooking char kway teow every day,” his daughter, Tan Evelyn, told . “And he’s never stopped.”
The ingredients of char kway teow are so simple that it takes a lot of skill to get it right. The main ingredient is flat rice noodles. No self-respecting char kway teow stall would use dried noodles, so Uncle Tan gets bags of the fresh, chewy goodness delivered by scooter regularly.
I watched as he skillfully added one ingredient at a time, just by feel and sight. He threw a large handful of slippery noodles in the blisteringly hot wok and used a wide metal spatula to spin them around in the garlic and lard waiting for them. After pushing the noodles up the side of the pan, he expertly cracked an egg into the middle, breaking it with the spatula to let the yolk ooze into the noodles.
A few soy sauce dashes, a spoonful of chilli sauce and a little water created a silky sauce that the noodles absorbed. Then Uncle Tan tossed in a couple of shrimp and a few slices of sweet lap cheong, or Chinese sausage. Finally, a smattering of cockles got a spin in the wok. He topped it all with a handful of crunchy bean sprouts, chives and small homemade croutons made of crispy pork fat.
He eyed the steaming noodles for the perfect consistency and then scooped them onto a melamine plate and started all over again. The whole process was lightning fast – less than two minutes – and Uncle Tan made it look effortless.
While many stalls use gas, Uncle Tan cooks on charcoal, frying one order at a time for maximum flavour and wok hei, which translates to “breath of the wok”. Wok hei is the smoky depth of flavour that charcoal adds to the dish and is expertly created by cooking the right portion over the right temperature. It’s something that gas heat cannot achieve.
Some people say that charcoal is the secret to Uncle Tan’s success, but, “they like my father’s char kway teow better than others because he’s perfected it over 60 years,” said Evelyn. “Other stalls use charcoal and the same ingredients, but no-one has his skill. Not even my brother Kean Huat who learned from him.”
Others try to attribute Uncle’s success to a secret sauce. “I promise. There is no secret sauce; it’s his wok skill,” said Evelyn. “I also cannot fry as my brother or dad. My brother has been working for years learning from my dad, and his skills are still improving. It takes a lifetime. Just ask my dad.”
“If I give you the same ingredients, you cannot make the same taste as me,” agreed Uncle Tan.
Even though char kway teow has become synonymous with Penang street food, its origins lie in China. In the 19th Century, the Chinese diaspora brought over Teochew and Hokkien people from Guangdong and Fujian provinces on China’s south-eastern coast. During that same time, Penang grew under British rule and it became a bustling entrepot providing greater employment opportunites. The Hokkien people came to work in the rubber plantations and as traders and merchants, while the Teochew found jobs in the tin mines and as fisherman. With them came some of their kitchen staples like soy sauce, bean curd and noodles called kway teow.
In Hokkien, the word char means “stir-fried”, and kway teow means “rice cake strips”, referring to the noodles. What had begun in China’s south-eastern provinces as a simple noodle dish with pork, fish sauce and soy sauce was transformed into a seafood delight once it hit the island’s shores. Initially, it was sold at night by fisherman and cockle gatherers trying to make an extra buck. Instead of the traditional ingredients, they used what was plentiful to create a revised version of the dish. It was a poor man’s food and the other Chinese immigrants devoured it as something fast, cheap and tasty to sustain them for hours under the hot sun. The dish became a labourer’s staple.
“When the waves of Teochew and Hokkien immigrants came from China, they came alone, leaving their wives and families behind. Since there was no-one to cook for them, they survived on cheap street food,” said Nazlina Hussin, a Penangite culinary specialist and author. “From wok to plate, char kway teow takes no time. These men could stop for lunch, eat and be back to work within a few minutes.”
To this day, most of the Chinese in Penang are of Hokkien and Teochew descent. It’s the only place in Malaysia where Hokkien is commonly spoken, which is why char kway teow has remained so closely linked to Penang. And although you can find the dish outside of Penang, locals say it’s not as good unless a Hokkien or Teochew makes it. That’s why people fly here from Kuala Lumpur and Singapore and wait in line for hours, in the hot sun, to try Uncle Tan’s char kway teow.
It’s that good.
Plus, he’s one of the oldest char kway teow legends in Malaysia. There is a reverence in that. “Most customers come here for my dad. People say he’s a char kway teow idol. So, if he’s not cooking, they keep on driving,” said Evelyn.
In 2018, for the first time in nearly 60 years, Uncle Tan took a break. On doctor’s orders after cataract surgery, he closed his shop for six months, and his devotees, like those of any idol or guru, went berserk. The whole island almost had a breakdown, with stories in local media lamenting his sudden overnight retirement. “Today we’ve had to endure the greatest loss of mankind,” wrote culinary website Penang Foodie. “Siam Road Char Koay Teow is believed to be closed down for go
Uncle Tan’s son took over for a brief moment and locals weren’t kind to him; Penangites are loyal foodies and they wanted the master’s char kway teow. After six months of ever-more grandiose gossip, “We had to find a place; we couldn’t let the people down,” declared Evelyn. Instead of going back to his original roadside spot, they decided to find a premises on the same street. Today Uncle Tan still cooks from a bike pushcart with a wok attached; it’s just parked in front of his shop.
He’s widely revered as serving up the most delicious, flavoursome char kway teow in Malaysia
“Now, my son and I can take turns cooking. When I get tired, I can sit down and watch Kean Huat try to perfect my dish,” he said with a wink. “It isn’t easy. But he’s a third-generation char kway teow cook, and even though he didn’t start as young as I did, he’ll be able to perfect his skills one day too.”
Uncle Tan’s char kway teow is not only Penang’s history on a plate; it’s his family’s history as well. Hopefully, Kean Huat will live up to his father’s reputation and teach future generations how to follow in the king’s footsteps.
But until then, “I have no plans to retire. As long as I can still stand and cook over the wok, I’ll be here on Jalan Siam,” laughed Uncle Tan.–BBC
In a grand celebration of unity and tradition, Cinnamon Lakeside Colombo hosted an exclusive and elegant Iftar dinner at the prestigious King’s Court. This remarkable evening, hosted by Nazoomi Azhar, General Manager of Cinnamon Lakeside Colombo, brought together a distinguished gathering of ambassadors, key figures, top corporate executives, and esteemed members of the media.
The event showcased a spectacular array of culinary delights, with a highlight being the masterpieces crafted by renowned Pakistani Chef Riaz Bhatti. His exquisite creations, alongside an extensive selection of traditional and contemporary delicacies of Pakistani dishes, left guests in awe of the lavish spread and exceptional flavors.
Among the standout dishes of the evening were the rich and aromatic Mutton Raghni Josh, the flavorful Mutton Shahi Qorma, and the perfectly spiced Peshawari Beef Chapli Kabab. Guests also delighted in the Lahori Chicken Tikka Boti and the indulgent Chicken Peshawari Karahi, which added a taste of authenticity to the menu. The Iftar spread was further complemented by traditional desserts such as Gulab Jamun, Shahi Tukda, and Ras Malai, providing a sweet ending to the feast.
The atmosphere was one of warmth and hospitality, reflecting the spirit of Ramadan while offering a truly memorable experience. Guests were highly impressed with the impeccable service and the thoughtfully curated menu, making this Iftar dinner a standout occasion in Colombo’s social calendar.
Cinnamon Lakeside Colombo, under the leadership of Nazoomi Azhar, continues to set the benchmark for luxury hospitality, delivering unforgettable experiences through its commitment to excellence.
In the Republic of Turkiye women have been one of the building blocks in shaping Turkiye for centuries. However, especially since the founding of the Republic, Turkiye has been one of the leading countries in the world, especially in terms of the political visibility of women. Women were given the right to vote long before women were given political rights in many democratic and modern countries.
Turkish women are known for their unwavering determination and resilience. They exhibit remarkable dedication and courage in pursuing their goals and challenge injustice. Their hard work and perseverence contribute to their advancement of society. These statements were expressed by the Deputy Chief of Mission of Turkiye M/S Merve Goozde Otlu at the residence of the Turkish Ambassador in Sri Lanka, on the occasion of the International Women’s Day.
This day is also important for Turkish women, who have played a vital role in shaping Turkish society, from the early days of our Republic to the present said the Deputy Chief of Mission. In her speech she also pointed out that the founder of the Republic, Mustafia Kemal Ataturk, has an important place in the hearts of all Turkish people, but his visionary leadership for women’s rights are especially precious for all women of Turkiye.
Some of the guests
She explained “Ataturk strongly believed in women’s equality and emphasized that a modern and progressive society could only be achieved if women had equal opportunities as men’’
“Women were encouraged to participate in all areas of life, including education, work life and politics. One of the most remarkable steps Ataturk took was granting women the right to vote and as early as 1930, women were able to run for office at the local elections and in 1934 women were granted this right long before many other countries (One year after that, there were already 18 women MPs). When we look at Turkish history, we see countless inspiring women who have shaped our country, playing crucial roles achieving many milestones. These women have proved that Turkish women could achieve greatness in any field from science to business, from arts to sports, if given the opportunity, she remarked.
Turkish women have also made a significant contribution to diplomacy, a field often seen as male-dominated, she remarked.
Kanchana Rajapakse from embassy
For decades, Turkish women have been representing our country with strength and determination on the global stage. The first woman diplomat Mrs. Adile Ayda was recruited in 1932, while Ambassador Filiz Dinemen is the first woman Ambassador of Turkiye, assigned to the Hague in 1982.
Women representation has been increasing in the Ministry of Foreign Affairs, constituting almost 40% of the Ministry.
It is a personal honour for me to serve in a country like Sri Lanka, which gave the world the first female Prime Minister in history, Sirimavo Bandaranaike, she said with pride.
Her leadership showed that women can take on the highest responsibility and be a driving force not just for women but for the whole society.
The contribution of women in Turkiye in the field of Science and Technology is far reaching. She said in Turkiye, a prominent scientist who worked for NASA, whose research was instrumental in the legendary 1962 Apollo mission. She is Dihlhan Eryunt, was the recipient of the NASA Appolo Achievement Awards she said with pride.
The First Secretary, Imren Kaygisiz said Turkish women who have contributed to the development of the country and thier enduring impact on society who are still continuing to inspire strength,resilience and success of women
The Commercial Counsellor M/s Gamze Erc an also paid tribute to the founder of Modern Republic of Turkiye, Mustafa Kemal Ataturk who gave importance to education of Turkish women and leader believed that development of a nation depends on a strong education foundation.
The evening had all the trappings of glamour followed by high tea.
The Embassy of the Republic of Indonesia in sri Lanka hosted the International Women’s Day ceremony at thier residence.
Ambassador of Indonesia Dwi Gustina Tobing invited a large gathering of invitees including the Minister of Women and Child Affairs Saroja Savithri Paulraj who was the Chief Guest. CBL Group Managing Director Sheamalee Wickramasighe, popular musician Umaria Sinhawansa and Stephanie Siriwardena also addressed the gathering. The ambassador looking elegant was busy welcoming the guests at her residence.
An evening of camaraderie, glitz and glamour. The event featured an insightful session aimed to empower women, and served as a tribute to the commitment of women who has contributed immensely. The ambassador in her speech said by celebrating the achievements of women and amplifying their voices, we pave the way for a more inclusive and equitable society, where gender does not hinder opportunity but enriches collective experiences. Here is an excerpt from the ambassador’s speech.
A warm welcome to all of you. It is an honour to host this reception in commemoration of International Women’s Day 2025.
She said ” This year’s theme, “Accelerate Action”, is a powerful call to all of us. It underscores that equality cannot wait, and that all sectors of society must work together to speed up progress in women’s rights and empowerment.”
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- CBL group managing director Sheamalee addressing the gathering
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- Stephani and Umaria
Around the world, we have seen tremendous strides toward gender equality in politics, economics, and social spheres. Women are increasingly taking up leadership roles, contributing to economic growth, and shaping the future of our societies.
In Indonesia, we are proud of the progress we have made in advancing women’s participation. She said
She reiterated that 127 women were elected to parliament, making up 22.1% of the seats—the highest in our post-reform history. However, this is still below our target of 30%, which means there is room for improvement.
Our new cabinet includes 14 women, both as ministers and deputy ministers, demonstrating our commitment to gender-inclusive governance.
Ambassador welcoming Chief Guest Minister of Women and Child Affairs
Beyond politics, women are the backbone of Indonesia’s economy. Micro, Small, and Medium Enterprises (MSMEs) contribute over 60% to the national GDP, and 64.5% of these businesses are managed by women.
Additionally, Indonesia ranks among the top four countries globally for female business leaders
She pointed out Sri Lanka, too, has made significant strides in women’s empowerment. When I met with Minister Saroja Savithri Paulraj last week, we discussed the progress Sri Lanka has made in increasing women’s representation in politics and the economy. From women entrepreneurs driving economic growth to initiatives supporting women in leadership, Sri Lanka is showing a strong commitment to gender equality.
Many countries have made progress in advancing women’s empowerment, yet, despite this progress, we must recognize that challenges remain. Women still face barriers to equal pay, leadership opportunities, financial inclusion, and social mobility. Gender-based violence, discrimination, and unequal access to resources continue to hinder the advancement of women in many parts of the world.
This is why collaboration is crucial. By sharing experiences, policies, and best practices, we can accelerate meaningful action to bridge the gender gap.
We must continue working together, fostering partnerships that empower women economically and socially. Indonesia is committed to strengthening collaboration with Sri Lanka and other nations to create more opportunities for women, recognizing their immense importance. Invitees were able to enjoy authentic Indonesian delicacies specially curated by the Ambassador herself.
By Zanita Careem
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