In conjunction with the state government’s five year anniversary celebration, a fun Char Koay Teow competition was held as one of the side programmes by the Penang State Tourism Development and Culture Committee. These participants were judged by a team of four judges; Helen Ong who a famous food blogger and author of the "Great Dining in Penang" series, Ms Chin Poh Chin who is the president of the Penang Tourist Guide Association, Mr Joharie Shafie who is the chairman of the Malaysia Association of Tour and Travel Agents Penang and Ms Rodziah Khassim from Penang International Halal Hub.
Out of the nine participants, Eastin Hotel Penang managed to win the heart of the judges unanimously and walked away with the cash prize of RM800.00 and a first prize certificate. When asked about the secret ingredients of Char Koay Teow, Chef Daniel Tan who is the Executive Sous Chef of Eastin Hotel commented that, "The major concern of delivering quality food is to have fresh ingredients and proper hygiene. Of course, it is crucial that a chef cooks with passion and love." Chef Daniel Tan takes exceptional pride in every dish that comes out from his kitchen, believing that excellence can only be achieved through a genuine joy and passion for food.
The second prize was won by Ahmad who operates Ikmal Char Koay Teow at Seberang Jaya. His Char Koay Teow is extremely popular among Malay-style fried koay teow lovers on both the island and mainland. This type of Char Koay Teow is unique and differs from the conventional fried koay teow as it consists of a tasty gravy made from soy sauce, chilli paste and egg.
Third prize winner, Ms Teh Bee Geok has been frying Koay Teow for almost four years and is currently operating a stall called ‘QQ Char Koay Teow’ at night markets around Penang. In 2011 and 2012 consecutively, she won second place in the Battle of Penang Hawker Masters’ Char Koay Teow category. "I’ve always received many good comments from customers saying that my Char Koay Teow is one of the best that they've had. I even have a couple of regular customers all the way from Kuala Lumpur and Singapore who will definitely drop by my stall every time they come to Penang," said Ms Teh.
Out of the nine participants, Eastin Hotel Penang managed to win the heart of the judges unanimously and walked away with the cash prize of RM800.00 and a first prize certificate. When asked about the secret ingredients of Char Koay Teow, Chef Daniel Tan who is the Executive Sous Chef of Eastin Hotel commented that, "The major concern of delivering quality food is to have fresh ingredients and proper hygiene. Of course, it is crucial that a chef cooks with passion and love." Chef Daniel Tan takes exceptional pride in every dish that comes out from his kitchen, believing that excellence can only be achieved through a genuine joy and passion for food.
The second prize was won by Ahmad who operates Ikmal Char Koay Teow at Seberang Jaya. His Char Koay Teow is extremely popular among Malay-style fried koay teow lovers on both the island and mainland. This type of Char Koay Teow is unique and differs from the conventional fried koay teow as it consists of a tasty gravy made from soy sauce, chilli paste and egg.
Third prize winner, Ms Teh Bee Geok has been frying Koay Teow for almost four years and is currently operating a stall called ‘QQ Char Koay Teow’ at night markets around Penang. In 2011 and 2012 consecutively, she won second place in the Battle of Penang Hawker Masters’ Char Koay Teow category. "I’ve always received many good comments from customers saying that my Char Koay Teow is one of the best that they've had. I even have a couple of regular customers all the way from Kuala Lumpur and Singapore who will definitely drop by my stall every time they come to Penang," said Ms Teh.
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