Uncle Chan, as his stall’s name suggests, is a left-handed cook who specializes in the signature dish of Penang, Char Koay Teow. Flat rice noodles, prawns, cockles, eggs, bean sprouts, and garlic chives are all stir-fried together in this dish. Uncle Chan’s Char Koay Teow isn’t made with pork or lard like traditional Char Koay Teow. Instead, he uses pickled radish that has had the brine removed to make it less salty and mimics the texture of lard.

In addition to Char Koay Teow, Uncle Chan’s stall also serves Chendol for dessert. This sweet treat consists of shaved ice that is sweetened with gula melaka and topped with red beans and green jelly noodles. Despite being left-handed, Uncle Chan is a skilled and experienced cook who has perfected his dishes over many years of practice.