JUST when I thought I had seen and tasted them all, Tanjung Sepat’s cockle char kuay teow proved me wrong.
My quest for the fried noodle dish with black sauce had taken me to many parts of the Klang Valley.
Now, looking beyond Klang and Banting, I found a stall in Tanjung Sepat that is worthy of mention.
While looking for good makan in this fishing village, my wife, Michelle, and I found a coffee shop just next door to the famous Yik Kee bak kut teh restaurant located off Jalan Pasar.
The first thing that attracted our attention was a signboard which read: “Vietnam coffee”.
This coffeeshop located at lot 247D (GPS N 02 39 675, E 101 33 563) along the main street has a stall that opens only after dark.
We could see a steady queue there with people waiting to tah pau (pack) their fried noodles.
Unique flavour: The cockle char koay teow of lot 247D in Tanjung Sepat, Selangor.
And from a distance, while sipping a cup of Vietnamese coffee (RM3 per cup), we watched as the owner of the stall skillfully stir-fried the noodles.
Curious on how good it would fare, I ordered a plate.
Business was so good that the owner said we could only have one helping as she was running out of noodles.
A plate came in at RM3.50 and I must say that it was the best choice that I had ever made.
I also noticed that the char koay teow seller had added the raw cockles last.
This gave it a unique taste and the cockles were not overcooked.
It was so crunchy that I likened it to eating cockle sashimi.
Unlike the dry Penang-style char koay teow, the noodles are rather wet and soggy.
I didn’t mind it at all because I grew up eating this kind of char koay teow.
And on a scale of 1-10, the cockle char koay teow from lot 247D would easily clock-in at a 9.
Now, if you want to give this stall a try, it only opens from 7pm onwards.
Tanjung Sepat is located south of Klang and is roughly about a 1-hour, 45-minute drive from the Klang Valley.
For directions on how to get there, do a ‘Google Maps’ search.
