Char Koay Kak Burmah Road Review

Char Koay Kak Burmah Road Review, 4.3 out of 5 based on 1 rating

Do you know what is Char Koay Kak? If you don’t know hokkien and not from Malaysia, most probably you may not know what is this dish. Let look at the picture before explain further.

Char Koay Kak Burma road actual dishes

Char Koay Kak is a dish which consist of the main ingredient of square alike cake which made of rice flour and white radish.  The square alike cake is called koay Kak.  It itself does not have any strong taste. It must stir fries with some other ingredient like thick black soy sauce, crispy fried lard and lard oil (must use this), egg, bean sprouts, and preserved vegetable bit (chye por) as shown in below picture.

Char Koay Kak Burma road ingredient

From bottom, rice cake stir fried with thick black soya sauce, crispy fried lard and lard oil ( this is a must ingredient), chili sauce and bean sprouts. middle right is the frying pan where the dish is being pan fried.

How does the Char Koay Kak taste?

By looking at the end product, I believe most of the tourist may not be interested in trying it as the outlook and setting does not look nice and fresh.  But if you where walking along burmah road at night time, you will found that the traffic is quiet jam especially it is near SJK Union school. The reason is pretty simple, because of the Char Koay Kak stall was sitting in front of the school. The buyer is waiting for their order to be served.

Picture below showed that the customer is standing in front of the stall, at the back of the stall and me standing opposite just to take the picture. This Is just a small stall, you can either enjoy the dishes here or take away. To enjoy the dishes there, you will be sitting behind the stall on the right. Maximum customer being served at one time is <10 customer as they only has 2 table. I would recommend that you enjoy the Char Koay Kak there as it taste best when they completed the dish.

The dish taste best when having on site      Tweet This

Char Koay Kak Burma road customer waiting

The second choice that you have is to take away. Average cook time is around 3-5 mins per round. Each round can only entertain around 4 pack. That why all the customer has no choice but to WAIT. haha. this contribute to the traffic jam on the left side. Price for big size is RM 450 and small size cost RM 3.00.

Char Koay Kak Burma road how they cook

The Char Koay Kak taste little spicy and some salty when you bite on the Chye Por. The entire dishes is stir fried with crispy fried lard, lard oil and thick black soya sauce, The taste of the Koay Kak is strongly lifted by the strong taste of soya sauce which absorbed by the egg. The strong taste do balanced by some fresh sweet bean sprouts thus make the overall taste unique. With out the bean sprouts, this dish will be too salty.

I have a short chat with the owner, the chef !  They have been selling the same product for ~ 20 years in Penang. They have moved to Burmah Road six year ago ( ~ 2005-2006 ). The chef’s age is already approaching 70 and this stall won’t last another decade. Their children were working in factory and has no interest in doing hawker stall. I am sure I will miss this stall after they retire from selling.

This is good stuff and you make your own decision to try it or not. It is solely your choice. I have no hesitate to recommend all my friend to try the Char Koay Kak here.

Stall information:

Name: Burmah Road Char Koay Kak

Address: Jalan Burmah, In front of Union school

Telephone: nil

Opening Hours: Mon-Fri 7:00pm till 9:00pm

Cuisine: Chinese

Homepage: Nil

E-mail: Nil

Best Penang Food Editor Review

  • One of the best Char Koay Kak stall in Penang
  • Only open on weekday
  • This stall won’t last another decade, recommend to try it if you stop by Penang.
  • Stall open on 7pm and most probably sold out by 9:15 to 9:30 pm.
  • Not a healthy food to consume everyday as it uses a lot of crispy fried lard and lard oil which make the dish taste good
  • Not a halal food

View Char Koay Kak Burmah Road in a larger map

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  1. Char Koay Kak is actually a Teochew dish which has evolved into what it is now. And now radish is usually not used but only the glutinous rice flour mixture.

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