There is a big difference between a hawker and a homecook.
Over the last 20 years, I have personally cooked over 100,000 plates of Char Kway Teow for paying customers at my hawker stalls and my restaurant, and I'm ready to show you how to master this skill that will set your Char Kway Teow apart from what is taught in cookbooks and food blogs.
So if you're tired of wasting time trawling through hundreds of recipes that don't work, join me, and I will show you how to make a hawker stall-worthy plate of Char Kway Teow in your own home!
Everything you need to make
a perfect Char Kway Teow every time!
The Authentic Recipes
Learn which ingredients will take your dish to the next level, as well as substitutes, not matter where in the world you are!
The Proper Techniques
There are small actions that will make the world of difference when cooking up your Char Kway Teow
The Right Tools & Tips
The best way to separate an okay dish of Char Kway Teow from a Hawker stall-worthy one is using the best tools for the job!