**CECIL STREET***It was only 5.30 am when we arrived at Kedai Makanan Teong Ah in Cecil Street, which is famous for its Duck Egg Char Koay Teow. This stall open for business very early in the morning from 5.30am and finish around 9.30am.
Here, you can opt for a plate of char koay teow with normal egg (RM2.80) or with duck egg (RM3.20). A normal plate of CKT has a few medium size prawns but if you request for extra prawns i.e 5 - 6 prawns, you just pay additional of eighty cents only.The interesting part is the prawns are cooked separately instead of adding into the wok and fried together with the koay teow
The Kway Teow are fried using crispy lard in a hot charcoal fire and the finished product has better aroma and taste which is not too salty or oily.
If you ordered a CKT duck egg version, the richness of duck egg used give this CKT a richer creamy taste.
We ordered 2 plates with duck egg + extra prawns and 1 plate with normal egg. Each plate of CKT comes with big succulent prawns, cockles and chinese sausages.