The key to a good plate of char kway teow is imho wokhei.

You can elevate a plate of ckt with the use of fancy ingredients such as crayfish, tiger prawns or iberico pork lard. But it is undoubtedly wokhei which binds together the myriad of flavours in this humble yet complex dish.

Miss K and I were hosted to a ckt lunch recently by one of her Malaysian friends. Maybe I should try my hand at this too one day!