Was in KL recently for a sports meet. During the tea break, I was surprised to see hawkers frying penang char kway teow and grilling satays on the spot and serving them pipping hot to the gathering crowd. Although the concept can be seen in Singapore, the Singapore version is mild, clean and you can bet the people standing behind the hawker stalls are not hawkers but probably temp staff.
In KL, the fire is real so is the oil, and lots of it. The char kway teow was wonderfully sinful with lots of cockles and chilli. The satay was deliciously succulent, oil dripping away and bits of the tasty marinated meat burnt. Sedap!
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