That was my sinful dinner sometime back! Packed with carbo, fats and lard... it's no other than a plate of Char Kuey Teow (fried flat noodles) which I opted for yellow noodles and kuey teow (flat rice noodles) with generous amount of shrimps, sliced Chinese sausages, eggs, bean sprouts, chives and fresh cockles. If you don't fancy blood red cockles, you can asked them for cooked cockles version but I liked my cockles fresh, to be mixed into the hot-off-the-wok noodles to avoid being over cooked.
Should you happened to be in the golden triangle, do drop by Kedai Makan Goreng Kuey Teow Tong Shin. This particular husband-and-wife team has been in business round a corner lot along Tengkat Tong Shin (opposite Radius International Hotel) aeons ago and they're still popular in Kuala Lumpur as ever.
Their Char Kuey Teow packed a punch with enough "wok hei" (heat of a wok), generous ingredients and of course the right amount of oil and sauces that emits a very very fragrant aroma. They opens from noon till 2.00 am but try not to be on the dot at noon, sometimes the couple are not in the shop yet. Their helpers will tell us that their bosses are still sleeping and we need to wait for a short while before the couple come downstairs to "char" the "kuey teow".
Kedai Makan Goreng Kuey Teow Tong Shin
2, Jalan Rembia, Off Jalan Tong Shin
50200 Kuala Lumpur