Fireworks Char Kuey Teow — Restaurant in Perak

Fireworks Char Kuey Teow, Taiping — A Legacy on a Plate

In a quiet corner of Simpang, under the soft glow of flickering bulbs and the rhythmic roar of charcoal flames, I experienced something truly special — a plate of char kuey teow unlike any other, stir-fried to perfection by none other than 88-year-old Uncle Loh Hua Soon.

They don’t call it “Fireworks Char Kuey Teow” for nothing. With each toss of the wok, sparks flew into the night like tiny firecrackers, stoked by his iconic rotary fan. But what dazzled most wasn’t the spectacle — it was the unwavering precision, the decades of muscle memory in every flick, sear, and timing. More than cooking, it felt like watching an artist at work.

Char kuey teow isn’t just noodle stir-fry; it’s a beloved symbol of Malaysian street food — smoky, savory, and brimming with wok hei. Traditionally made with flat rice noodles, prawns, cockles, bean sprouts, chives, and egg (often duck egg here), it’s a dish that demands heat, speed, and soul. Uncle Loh’s version leans toward the moister Taiping style, rich in flavor and slick with nostalgia.

Yes, the wait was over 30 minutes — not because of a crowd, but because Uncle Loh insists on preparing each plate individually, with the same care and consistency he’s practiced since 1972. And you know what? It was absolutely worth it. Every bite told a story of dedication, pride, and love for the craft.

Getting to chat briefly with him, to witness his humble presence and iron-willed discipline — I walked away not just full, but genuinely grateful. In an era of fast food and fading traditions, this meal felt like a rare gift.

Appreciate you stopping by! For more travel tales, hidden spots, and behind-the-scenes bites from places like this, hop over to my profile — the journey...

Well known as Ah Soon/Hua Soon Koay Teow among Taiping people. Mr.Ah Soon still fries Koay teow in tradional way where he uses charcoal. Located at Jalan Simpang beside a chinese Temple. The stall operates everyday from 7.30pm until midnight and closed on Sundays. The koay teow is soggy and comes with added cockles, egg (chicken/duck), beansprouts and shrimp. It was served hot traditionally in "Kam Yuit" green leaves which makes the dish more special.The char koay teow priced slighly higher compared to other stalls at Taiping. The portions are small and there will be about 45 minutes waiting time for your order. While waiting, you can try ikan bakar (Grilled fish) from one of the stalls here where the portion is enough for 2-3 persons and comes with above average price. The place not so clean and seating place might be challenging especially during public holidays as the place crowded with people.Beverages including alcohol are served here. The parking is another problem here where you need to park at the roadside or near...

Finally got a chance to taste this famous fried koay teow in Taiping. I an proud of being penangnite and never thought of any good fried koayteow out of penang csn outshine.

Tonight i found out i was wrong. Surprisingly, such a simple plate of fried koayteow with only tiny prawn and tiny cockles can tasted sooooo good. Its wok hei really boost up the taste of plain koayteow to the fullest. Then only i understand a good fried koayteow is not due to big prawn, giant cockles or lap cheong (chinese sausage) or even kuchai. It was the skill that made the difference. I have found my no.1 fried koay teow. I see not so good reviews about this stall but maybe today os my lucky day to taste the best from the chef.

Although environment was discouraging (with uncles smoking under non smoking sign) and waiting time about 45 mins, but finally my patience and telerance got rewarded.

A plate with chicken egg is RM4.40, while RM4.60 with duck egg. What's a...