THE irresistible aroma of char koay teow filled King Street this afternoon as 30 hawkers fired up their woks to serve Penang’s beloved dish to a crowd of enthusiastic locals and tourists.
After competing in the 2nd Penang Char Koay Teow Championship, organised by MPKK Jalan Transfer & Jalan Argyll, the hawkers fried and served their dishes to those who queued up, at no cost to the public, thanks to the organisers’ sponsorship.
The competition, which was first organised two years ago, was fiercely contested. Judges reportedly had a tough time selecting the winners due to the high standard of cooking on display.
Penang Chief Minister Chow Kon Yeow, just back from a working visit to Shandong, China, attended the event, visiting the stalls and at times, frying the koay teow himself to the delight of those present.
Among those present were Deputy Finance Minister and Tanjong MP Lim Hui Ying, Pengkalan Kota assemblyman Wong Yuee Harng, Komtar assemblyman Teh Lai Heng, MPKK Jalan Transfer & Jalan Argyll chairman Mak Tong Lee and vice-chairman Koay Ee Teng, and Penang Island City Council councillor Benji Ang.
Chow, who is the Padang Kota assemblyman, said the championship has become more than a culinary contest.
“It is a meaningful platform for hawkers to shine and gain recognition.
“As we often say: “Food is the soul of a city.” And char koay teow is indeed one of the soul symbols of Penang’s culinary identity. It is not only an emotional attachment but also a taste embedded in the memories of Penangites,” Chow said in his speech.
“I would especially like to thank all hawkers in Penang who have contributed tirelessly to our food culture over the years. Through their genuine craftsmanship, they have created down-to-earth and heartwarming flavours. This dedication and sincerity are the very foundations of why Penang is known as a “food paradise” and the pride of every Penangite.”
The event, which saw increased participation and a more professional competition format this year, was held with the support of the Penang Toishan Nin Yong Association and several community partners.
Chow also called on hawkers to embrace digital tools to expand their reach beyond Penang.
“In this era of technology, we must help traditional hawkers modernise their businesses so that Penang’s cuisine can transcend borders through online platforms and short videos,” he said.
Reflecting on his recent visit to China, Chow shared that he had attended the 2025 Shandong International Friendship Cities Cooperation and Exchange Week, where he signed a memorandum of understanding with the Shandong Provincial Government to strengthen bilateral ties.
“Besides promoting our manufacturing industry, especially semiconductors, I also highlighted the importance of the service and tourism sectors in Penang’s economic development,” he said.
“With the mutual visa exemption policy between Malaysia and China being extended, many Chinese tourists are choosing Malaysia and Penang as their travel destination. Their first agenda upon arriving in Penang is not only sightseeing but also enjoying our delicious food. Char koay teow is one of the iconic dishes they seek out. Therefore, we must ensure that the aroma of char koay teow, like our history and culture, continues to be passed down and spreads far and wide.”
“Regardless of today’s results, every participating hawker is a key guardian of the char koay teow legacy. I also urge all hawkers and those in the food industry to continue upholding quality, hygiene, and service standards. As the state government, we will continue to support the integrated development of food, tourism, and digitalisation to build a stronger and more attractive Penang brand.”
He expressed hope that the winners would enjoy brisk business following the competition.
“There are probably one thousand to two thousand char koay teow stalls in the state. So, this is an opportunity for them to promote their skills and showcase what they can do. Through such promotion, they will get more attention,” Chow said.
The championship drew food lovers, media representatives, and tourists alike, all eager to experience the aroma and artistry of one of Penang’s most beloved street foods.
Winnie Ong, 53, who has been selling char koay teow at Swee Kong Coffee Shop in Pulau Tikus for the past three years, was crowned champion.
Speaking to reporters after her win, Ong admitted she was taken by surprise.
“My daughter was the one who registered me for the competition. So, I just came to try my luck. I don’t have a secret recipe, maybe it’s the sauce that makes the difference,” she said. “Thank you to the organisers and all the supporters. This is truly a memorable day for me.”
Ong, who can sell up to 200 plates of char koay teow over the weekend, impressed the judges with her wok skills and flavour.
Second place went to 50-year-old Chin Foh Shin, who has been in the char koay teow business for over a decade at Hobe Restaurant on Jalan Raja Uda in Seberang Perai.
Khoo Kay Keat, 47, who operates under the name Kong Long Char Koay Teow at Beng Chin Gardens in Jalan Pasar, Ayer Itam, took third place.
Following the successful event, the organisers have expressed their intention to hold the third edition in 2027.
Story by K.H. Ong
Pix by Adleena Rahayu Ahmad Radzi
Video by Siti Nuratikah Rahmat