137 A’Beckett Street
Melbourne VIC 3000
I heard so much about Lulu’s Char Koay Teow (CKT) Pop Up and thought I make a trip to try their CKT.
To be honest, it is hard to find nice CKT in Melbourne, hence, I was not expecting much before I tried Lulu’s CKT.
For the benefit of those who don’t know what is CKT, it is flat rice noodle of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chili, a small quantity of belachan, whole prawns, blood cockles without shells, chopped Chinese chives, slices of Chinese sausage, fishcake, beansprouts, and less commonly with other ingredients.
CKT is traditionally stir-fried in pork fat, with crisp croutons of pork lard. In Penang, CKT is commonly served on a piece of banana leaf on a plate, so as to enhance the aroma on the noodles.
So, I’ve been told that Lulu has over 30 years’ experience behind the wok in Penang and is estimated to have cooked over 80,000 CKT in her time.
Now, we’re able to taste her amazing recipe in Melbourne at HWKR.
When I arrived at Lulu’s CKT, I was amazed that there are 6 versions of CKT that we are able to order as shown in the photo below. They are:
- Lulu’s Char Koay Teow
- Duck Egg Char Koay Teow
- Jumbo Prawns Char Koay Teow
- Blood Cockles Char Koay Teow
- Squid Char Koay Teow
- Penang Koay Teow Soup
You are also able to choose the level of spiciness.
We ordered the Blood Cockles CKT and Duck Egg CKT. I was so happy when our CKT arrived on our table. It looks so much like the ones in Penang. I have been to many restaurants in Melbourne that serves CKT and mostly does not look nor taste like the original CKT.
Lulu’s CKT Blood Cockles
Lulu’s CKT Duck Egg
Recently, they have added bean curd (Tau Fu Fa) to their menu, but it was a little disappointing as it is not made fresh (prepackaged) and it’s cold.
Lulu’s Bean Curd (Tau Fu Fa)
Overall, the experience was good and I will rate it 8/10.