GOOGGLEMAN

Using traditional charcoal-fired stoves, Chef Ah Guan ensures that every strand of noodle is expertly fried to produce a smoky aroma called ‘wok hei’ or ‘dragon’s breath.’ The food stall serves rice and egg noodles delicately fried with fresh seafood, vegetables and more – a popular comfort food for many across parts of Southeast Asia. Try both the Char Kuey Teow and Hokkien Noodles to taste the essence of Malaysia’s rich street food culture.