Comments on: SIN HWA CAFÉ CHAR KOAY TEOW http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/ Savoring The Best All Over Town... Wed, 08 Sep 2010 06:46:39 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: gill gill http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/comment-page-1/#comment-1252 gill gill Fri, 20 Mar 2009 10:18:18 +0000 http://crizfood.com/?p=836#comment-1252 tuck: We really hope you take the effort to improve and reclaim back the taste and glory of your grandfather and gandmother. We actually went there b4 last year, and it was with friends from KL. It was very big dissapointment to us and also to them. Anyway, since you said has been improve, and we will make an effort to give your place a try again. Anyway, at the end of the day, we still prefer to have the delicious food, that is what the most people wanted..... <strong>Cool! This is what I would call the spirit of a good food blogging community! That's the way to upkeep the fame of the local food seller community by giving positive feedbacks in hope that they would improve for the better. I hope you would learn through their sincere remarks Tuck. All the best! :) </strong> tuck:
We really hope you take the effort to improve and reclaim back the taste and glory of your grandfather and gandmother. We actually went there b4 last year, and it was with friends from KL. It was very big dissapointment to us and also to them. Anyway, since you said has been improve, and we will make an effort to give your place a try again.
Anyway, at the end of the day, we still prefer to have the delicious food, that is what the most people wanted…..

Cool! This is what I would call the spirit of a good food blogging community! That’s the way to upkeep the fame of the local food seller community by giving positive feedbacks in hope that they would improve for the better. I hope you would learn through their sincere remarks Tuck. All the best! :)

]]> By: ck lam http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/comment-page-1/#comment-1247 ck lam Fri, 20 Mar 2009 03:39:47 +0000 http://crizfood.com/?p=836#comment-1247 It was very nice of Tuck for the information that he shared with us on the history of his Char Koay Teow stall. All the while, I thought he was the worker helping the lady but in fact he was the grandson... at least we get this point clear up now. I definitely will drop by again to try out the CKT during the later hours of the day when the wok is very hot as recommended by Tuck. <strong>Maybe we should give him another chance for his effort to improve further for his customers.</strong> It was very nice of Tuck for the information that he shared with us on the history of his Char Koay Teow stall.
All the while, I thought he was the worker helping the lady but in fact he was the grandson… at least we get this point clear up now.

I definitely will drop by again to try out the CKT during the later hours of the day when the wok is very hot as recommended by Tuck.

Maybe we should give him another chance for his effort to improve further for his customers.

]]> By: tuck http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/comment-page-1/#comment-1243 tuck Thu, 19 Mar 2009 13:31:16 +0000 http://crizfood.com/?p=836#comment-1243 Due to the cooking style and the amount of heat applied (wok hei) during the frying process by another new generation member, I personally felt that the taste was a bit out from what I had tasted before. It was not as dry and fragrant as before. On top of that, the noodles were not loosened up well. Certain parts of the noodles were still stuck together, thus were not evenly flavored. Other than that, everything else was fine. I hope the cook would take note of this minor hiccup so that his client won’t be further disappointed. the koay teow u order... no taugeh, no cili and that day koay teow was sticky as the koay teow was new 1, usually we order more koay teow and save for next day, because it taste better, not so soft, if the koay teow keep overnight,then no tauge no cili also no problem, am i answer ur doubts? personally i dunwan comment on anything about our ckt, because as I know, u never come to our shop so often, even my grandmother n mother ( who sell economic rice ) for 20+ years here not even know u. If u can find better ckt without tauge can fried better n nice'rrrr, please show it to me, thank you. I just told by my mother that u're laksa owner friend or something??? My service will be better if u're our regular customers or u're sincerely coming to interview us, but not because u're invited by someone to take photo and promoting our shop with wrong information, ok? I dun think we're the best, but among the best 3 ckt stall in penang. we r the best during my grandma n father time, but after my auntie took over, our standard definately drop a bits, I sincerely tell all the visiter here. But the taste is finally back and the koay teow is evenly flavoured as I told by my customers. Cooking, most importantly is using our heart to FRIED it, served the best to the customers. I done my best already, but I can't ask all the customers agree with me, because not all people like to eat ckt. wok hei or 'wok' taste very important, come during lunch time or peak period, u will have it. www.graceong.com/category/food-glorious. tis was our supporter, i dunno them, but they like my ckt. So, i think different people different taste, if all people come our shop, we can't handle all too. but i just hope u guys dun simply give wrong information, thank you. u come our shop, we will serve u with our best. hope to c u all soon. bye <strong>Thanks for clarifying some of the hiccups stated in my post. At least I have a clearer picture of why the koay teow was not as good as before. Well, it really would take time before a person would be seasoned in his style of cooking. Keep it up and I’m sure you would succeed in the near future. I really admire you for taking the time to post up such long comments to let everyone here have a clearer picture of the actual scenario.</strong> Due to the cooking style and the amount of heat applied (wok hei) during the frying process by another new generation member, I personally felt that the taste was a bit out from what I had tasted before. It was not as dry and fragrant as before. On top of that, the noodles were not loosened up well. Certain parts of the noodles were still stuck together, thus were not evenly flavored. Other than that, everything else was fine. I hope the cook would take note of this minor hiccup so that his client won’t be further disappointed.

the koay teow u order… no taugeh, no cili and that day koay teow was sticky as the koay teow was new 1, usually we order more koay teow and save for next day, because it taste better, not so soft, if the koay teow keep overnight,then no tauge no cili also no problem, am i answer ur doubts? personally i dunwan comment on anything about our ckt, because as I know, u never come to our shop so often, even my grandmother n mother ( who sell economic rice ) for 20+ years here not even know u. If u can find better ckt without tauge can fried better n nice’rrrr, please show it to me, thank you. I just told by my mother that u’re laksa owner friend or something??? My service will be better if u’re our regular customers or u’re sincerely coming to interview us, but not because u’re invited by someone to take photo and promoting our shop with wrong information, ok? I dun think we’re the best, but among the best 3 ckt stall in penang. we r the best during my grandma n father time, but after my auntie took over, our standard definately drop a bits, I sincerely tell all the visiter here. But the taste is finally back and the koay teow is evenly flavoured as I told by my customers. Cooking, most importantly is using our heart to FRIED it, served the best to the customers. I done my best already, but I can’t ask all the customers agree with me, because not all people like to eat ckt. wok hei or ‘wok’ taste very important, come during lunch time or peak period, u will have it.

http://www.graceong.com/category/food-glorious.
tis was our supporter, i dunno them, but they like my ckt. So, i think different people different taste, if all people come our shop, we can’t handle all too. but i just hope u guys dun simply give wrong information, thank you. u come our shop, we will serve u with our best. hope to c u all soon. bye

Thanks for clarifying some of the hiccups stated in my post. At least I have a clearer picture of why the koay teow was not as good as before. Well, it really would take time before a person would be seasoned in his style of cooking. Keep it up and I’m sure you would succeed in the near future. I really admire you for taking the time to post up such long comments to let everyone here have a clearer picture of the actual scenario.

]]> By: tuck http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/comment-page-1/#comment-1242 tuck Thu, 19 Mar 2009 12:57:22 +0000 http://crizfood.com/?p=836#comment-1242 Halo, thanks for promoting our sin hwa coffee shop. I'm the owner grandson, not the worker there ok? - ck lam. the lady was my auntie ( my dad younger sister ). for ur information, my auntie just operating the stall for just 5 years, before that was operating by my grandfather, then pass it to my grandmother, and then to my dad ( when sin hwa was most famous ), after tat was operating by my uncle and then only pass it to my auntie ( Ah Lean ). yes, she move to farlim 7D flat already, where she used to operating the stall last time, so u guys can visit there if you are free ok? the picture look like oily, oh ya.. because of the camera lighting problem, my ckt style was half oily half dried same as my father ( Ah Hoe ) style. OPERATING HOURS 10:30am to 5:30pm weekdays. Without egg RM3, with egg RM3.50, with duck egg RM4. Different people different taste, so I can't satisfied all of my customers, I'm sorry about that, but 9 out of 10 old or new customers who LIKE to eat ckt, told me the taste was improved already compare to last fews year, but I still think that my dad n grandmother taste was better because of the 'wok' taste better. I mean if customer continue coming, like during weekends now, the 'wok' will alway hot n surely the taste better, so i invite u guys come during peak period as the 'wok' taste better, thank you. Our business drop a bits during my auntie range n she now move back to her own stall in farlim ( my auntie wan better rest n do some traveling as I knew ). TO..ck-lam came at 10.50am or 11am if i'm not mistaken, so I sincerely tell u that the 'wok' are still warm n u can't get the best taste and our ckt sytle was using NORMAL PRAWN n selling at affordable price, suitable for those who budgeting their lunch around RM5, including meal n drink, not like other stall who selling at RM6-RM9 per plate, it's too expensive for penangite. Hope to c u guys n I''ll try my best. If u like dried, u must tell me, if u like oily, u must tell me too. And honestly i told u guys too, the laksa grandson was the old lady who sell laksa at pulau tikus market n not in our shop last time, laksa only start at our shop almost 10 years ago n the lady is not the same 1 as u guys saying, because I stay at sin hwa since I born, i used to help my dad n younger uncle when i'm small. when my auntie took over the shop, I;m doing my university study, so definately I'm not my auntie worker as ck-lam mention in her blog, so can u please edit ur blog? thank you. but persoanlly I think our shop laksa now was better than laksa sold at our shop n u guys must try it, laksa was selling from 10am-5pm. I took over almost 1 year already, and hopefully during april or may our shop will extend our operating hours untill 10pm at nigth to serve u guys better. Our business slowly but surely improve since last year, we renovate our shop to serve customer better and feel more comfortable. Any possible or negative comments will receive and consider by us. Anyway, thank you for all ur support, especially the blog owner. Bye n have a nice days. T u c k <strong>Thanks for dropping by to share this information with us Tuck. :)</strong> Halo, thanks for promoting our sin hwa coffee shop. I’m the owner grandson, not the worker there ok? – ck lam. the lady was my auntie ( my dad younger sister ). for ur information, my auntie just operating the stall for just 5 years, before that was operating by my grandfather, then pass it to my grandmother, and then to my dad ( when sin hwa was most famous ), after tat was operating by my uncle and then only pass it to my auntie ( Ah Lean ). yes, she move to farlim 7D flat already, where she used to operating the stall last time, so u guys can visit there if you are free ok? the picture look like oily, oh ya.. because of the camera lighting problem, my ckt style was half oily half dried same as my father ( Ah Hoe ) style. OPERATING HOURS 10:30am to 5:30pm weekdays. Without egg RM3, with egg RM3.50, with duck egg RM4. Different people different taste, so I can’t satisfied all of my customers, I’m sorry about that, but 9 out of 10 old or new customers who LIKE to eat ckt, told me the taste was improved already compare to last fews year, but I still think that my dad n grandmother taste was better because of the ‘wok’ taste better. I mean if customer continue coming, like during weekends now, the ‘wok’ will alway hot n surely the taste better, so i invite u guys come during peak period as the ‘wok’ taste better, thank you. Our business drop a bits during my auntie range n she now move back to her own stall in farlim ( my auntie wan better rest n do some traveling as I knew ). TO..ck-lam came at 10.50am or 11am if i’m not mistaken, so I sincerely tell u that the ‘wok’ are still warm n u can’t get the best taste and our ckt sytle was using NORMAL PRAWN n selling at affordable price, suitable for those who budgeting their lunch around RM5, including meal n drink, not like other stall who selling at RM6-RM9 per plate, it’s too expensive for penangite. Hope to c u guys n I”ll try my best. If u like dried, u must tell me, if u like oily, u must tell me too. And honestly i told u guys too, the laksa grandson was the old lady who sell laksa at pulau tikus market n not in our shop last time, laksa only start at our shop almost 10 years ago n the lady is not the same 1 as u guys saying, because I stay at sin hwa since I born, i used to help my dad n younger uncle when i’m small. when my auntie took over the shop, I;m doing my university study, so definately I’m not my auntie worker as ck-lam mention in her blog, so can u please edit ur blog? thank you. but persoanlly I think our shop laksa now was better than laksa sold at our shop n u guys must try it, laksa was selling from 10am-5pm. I took over almost 1 year already, and hopefully during april or may our shop will extend our operating hours untill 10pm at nigth to serve u guys better. Our business slowly but surely improve since last year, we renovate our shop to serve customer better and feel more comfortable. Any possible or negative comments will receive and consider by us. Anyway, thank you for all ur support, especially the blog owner. Bye n have a nice days. T u c k

Thanks for dropping by to share this information with us Tuck. :)

]]> By: foodbin http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/comment-page-1/#comment-1176 foodbin Tue, 03 Mar 2009 08:38:13 +0000 http://crizfood.com/?p=836#comment-1176 did they add lard to it-looks a bit oily-must be fragrant, i like mine drier. <strong>Yea... most of the Char Koay Teow stalls here uses lard oil.</strong> did they add lard to it-looks a bit oily-must be fragrant, i like mine drier.

Yea… most of the Char Koay Teow stalls here uses lard oil.

]]> By: Jason Wong http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/comment-page-1/#comment-1171 Jason Wong Sun, 01 Mar 2009 14:25:26 +0000 http://crizfood.com/?p=836#comment-1171 Brother, The auntie who used to manned the stall has moved to Farlim. I was told she is in Block D. But which one?! I must ask the grandmother again! <strong>You can ask her for the information and brief us here... Is she having another stall there?</strong> Brother,

The auntie who used to manned the stall has moved to Farlim. I was told she is in Block D. But which one?! I must ask the grandmother again!

You can ask her for the information and brief us here… Is she having another stall there?

]]> By: gill gill http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/comment-page-1/#comment-1169 gill gill Sat, 28 Feb 2009 16:18:36 +0000 http://crizfood.com/?p=836#comment-1169 we've commented / complain to the stall lady owner once, end up she give her face black in sudden! Damn....cant take it? <strong>Well... not every cook/chef would be receptive towards positive criticism for improvements. :)</strong> we’ve commented / complain to the stall lady owner once, end up she give her face black in sudden! Damn….cant take it?

Well… not every cook/chef would be receptive towards positive criticism for improvements. :)

]]> By: ck lam http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/comment-page-1/#comment-1161 ck lam Fri, 27 Feb 2009 01:44:20 +0000 http://crizfood.com/?p=836#comment-1161 The lady who used to fry the CKT has left ...and the taste is totally different now. I took a group of Singaporeans there lately and they were disappointed with it. Hope things will improve for the better. <strong>I had read about that tour of yours earlier. The Dato' Kramat one still good right? :)</strong> The lady who used to fry the CKT has left …and the taste is totally different now.
I took a group of Singaporeans there lately and they were disappointed with it. Hope things will improve for the better.

I had read about that tour of yours earlier. The Dato’ Kramat one still good right? :)

]]> By: thenomadGourmand http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/comment-page-1/#comment-1156 thenomadGourmand Thu, 26 Feb 2009 22:31:04 +0000 http://crizfood.com/?p=836#comment-1156 ahh..this is the one w the fan no? sometimes i eat the econ rice here..liked the curried served in those olden claypots.. <strong>Yea.. the economy rice dishes served there are quite tasty.. except for the pricing.. There's not many thing in PT area that's real cheap. LOL! I would normally go further up to the corner coffee shop selling kuih in front or the one slightly further down in another coffee selling duck koay teow for economy price. </strong> ahh..this is the one w the fan no?
sometimes i eat the econ rice here..liked the curried served in those olden claypots..

Yea.. the economy rice dishes served there are quite tasty.. except for the pricing.. There’s not many thing in PT area that’s real cheap. LOL! I would normally go further up to the corner coffee shop selling kuih in front or the one slightly further down in another coffee selling duck koay teow for economy price.

]]> By: SIN HWA CAFÉ LAKSA | CRIZ BON APPETITE http://www.crizfood.com/836/sin-hwa-cafe-char-koay-teow/comment-page-1/#comment-1155 SIN HWA CAFÉ LAKSA | CRIZ BON APPETITE Thu, 26 Feb 2009 20:48:33 +0000 http://crizfood.com/?p=836#comment-1155 [...] stalls selling in Penang but I personally love the one served in Sin Hwa Café where the reputable Char Koay Teow stall is. What matters most in a Laksa dish is not the ingredients served but lies within the [...] [...] stalls selling in Penang but I personally love the one served in Sin Hwa Café where the reputable Char Koay Teow stall is. What matters most in a Laksa dish is not the ingredients served but lies within the [...]

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