Cockles. Kerang. Siham. Call it what you want, this precious ingredient is vital to a plate of char kway teow. And I absolutely adore cockles, whether it’s served raw, boiled, grilled— I have and will ...

Although Lau Wan spells it as “kuetiau”, I’ll be using the more common “kuey teow”. The popularity of this stall remains unmatched among its competitors in the area. If you were to ask any PJ native ...