Tips arrive from everywhere

Food writer Ethan Lau gets leads over drinks, from aunties, and from zoomed-in screenshots of a friend's colleague's boyfriend's sister's Instagram story.

“In this line of work, I get all sorts of tips in all shapes and sizes.”

This one came from his parents

For the first time, the tip came after his parents ate at a 50th birthday party. Themed costumes, bespoke invitations, and char kuey teow, because it was the birthday boy's favourite.

Closer to home than expected

Pei Yin Char Kuey Teow works out of 111 Bee Fatt Restaurant in Damansara Utama, two shops facing the Uptown 5 office towers, next to the popular SBay Wantan Mee.

A small plate, RM10

The first visit landed on the fat, firm prawns and the balance of savouriness and wok hei. Then the spice crept up on him.

“I was struck by the fat, firm prawns; the balance of savouriness and wok hei”

Say yes to laat jiu carefully

The assistant asks if you want chilli. He agreed without thinking. It never drowned the plate, but it made itself known.

“If you like your char kuey teow with a kick, this one's for you.”

Extra cockles means extra

RM4 buys cockles that cover half the plate, plump, blood-red and briny. He is not a cockle person, but he respects the commitment.

“when they mean extra cockles, they mean it”

The RM1 game changer

A fried egg on top was the best thing he added, with the yolk slipping between strands of charred kuey teow. His only complaint was the edges could be crispier.

“the yolk was perfect, runny and slipping oozily between strands of charred kuey teow”

Go early, not late

The stall fires up at 6am and runs to 2pm, Monday to Saturday. Even at 8am you can still get in and out without a fight.

They cater, at a price

Pei Yin delivers to parties across the Klang Valley with a minimum order of 100 plates. The writer has volunteered to help you finish them.

“if you ever need help eating through them, I'm your man”