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Oct 27, 2010 09:25 AM

char kway teow with fresh rice noodles

I've recently had char kway teow at Penang Garden in SF Chinatown and Banana Island in Daly City. Both versions were made with dried wide rice noodles, maybe double the width of those used in pad thai, rather than fresh wide rice noodles, like those used in pad kee mao and chow fun.

Anyplace in SF or elsewhere in the Bay Area that makes char kway teow with fresh wide rice noodles?


Penang Garden Restaurant
728 Washington St, San Francisco, CA 94108

Banana Island
311 Lake Merced Blvd, Daly City, CA 94015

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  1. If I remember correctly in Foster City's Langkawi uses fresh rice noodles in their char kway teow. Located in the Marnia Shopping Center off of Hillsdale.

    1. My Malaysian wife makes killer kway teow, satay, mee goreng, bee hoon, beef rendang, sambal udang, nasi lemak, kangkong sambal belacan, sago gula melaka, buah melaka, cucur badak, pisang goreng, pandan agar agar....lots of great Malay dishes.

      I've tried talking her into opening a genuine Malay restaurant, but she just won't do it. Bad for you. Good for me. LOL!!

      2 Replies
      1. re: chilihead2006

        would she be interesting in showing us how to cook char kway teow? That would be good for all of us!

      2. Singapore Malaysian uses fresh wide rice noodles for char kway teow. I tried their version a few weeks ago. Good texture and sear on the noodles but the dish overall was way underseasoned. Still haven't found anyplace in the Bay Area whose char kway teow I'd go back for.

        Singapore Malaysian Restaurant
        836 Clement St, San Francisco, CA 94118