- Char Kuey Teow
- Kari Mee
The Char Kuey Teow was absolutely divine. Topped with a generous helping of light, almost pillowy rice noodles, the fragrant ‘wok hei’ was just spot on. Mixed within the noodles were an abundance of scrambled eggs, prawns, lap cheong (Chinese sausage) and bean sprouts, all essential ingredients in forming this traditional Singaporean and Malaysian staple. Without being overly oily, Chef Diana Chan kicked up the heat with plenty of chilli, making this one of the spiciest Char Kuey Teow we’ve come across.
We also enjoyed the Kari Mee. Chanteen offers a distinctly different take on this dish that’s more commonly known as Laksa. The soup was incredibly thick and creamy, its richness felt a tad unusual thanks to the abundance of coconut within. Served piping hot, the mix of egg and vermicelli noodles were well accompanied by plenty of soft, spongy tofu and bouncy fish balls. With crisp bean sprouts topping the bowl and beautiful fresh herbs, this rather unconventional laksa was every bit as enjoyable as the original.
Being her first venture after winning Masterchef Australia, Diana Chan has done remarkably well to bring authentic Asian flavours to Melbourne.
Her CKT was simply the best we’ve had, whether in Melbourne or in Asia, and the ‘fusion’ Laksa wasn’t bad either!
Would Penguin Eat Again?
We seriously can’t recommend the Char Kuey Teow enough, and won’t hesitate to be back for more!
Penguineats dined complimentary of Chanteen and HWKR.