A different kind of char kway teow

This is what I learned today: that Taiping style char kway teow is wet, the regular kind (the Penang kind) is dry.

I prefer Penang style, I think; wet noodles here in Malaysia tend to be rather gloopy and feel as though some sort of thickener might be involved.

What an inglorious first post. But one must start somewhere if one hopes to continue.

And on that trite note…