[News] Wok king, Chef Amann Teoh is cooking up a HALAL storm with his new Chinese street food restaurant!

 Signature favourite, the char kway teow.

An exciting new restaurant serving authentic HALAL Chinese street food will be hitting Bangi’s culinary-scape, helmed by Muslim convert, Chef Amann Teoh.

The affable 52-year-old aspires to bring the delectable roadside tastes of favourites such as Penang Char Kway Teow, Hong Kong’s Char Beef Ginger Kway Teow, Ginger Beef Yee Mee, and Wan Tan Hor (Cantonese fried noodles in egg gravy) among others, onto the plates of not only his non-Muslim customers, but also Muslims who want to savour what the fuss is all about.

The word char simply means “stir-fry” in Mandarin and for Chef Amann, the secret to a perfect wok-fried Char Kway Teow lies in what’s known as wok hei, which, metaphorically-translated means the breath of the wok. While extremely high heat is necessary, creating wok hei isn’t just a matter of raising the flame temperature underneath the wok to extraordinarily high levels.

“That subtle smoky flavour you get from a good plate of Char Kway Teow would have enough wok hei. Only an experienced chef/sifu would know how to attract the heat from the wok to enhance the flavours in the dish,” elaborates Chef Amann, formerly known as Teoh Man Chun before his conversion to Islam.

The chef, who currently resides in Bangi, is proud to share that he’s able to deliver the original taste of these Malaysian street favourites despite applying the halalan toyyiban method of preparation, which covers a more holistic approach.

The chef, who currently resides in Bangi, is proud to share that he’s able to deliver the original taste of these Malaysian street favourites despite applying the halalan toyyiban method of preparation, which covers a more holistic approach.

Chef Amann, who started his culinary career at his grandfather’s restaurant at the age of 20, has travelled and worked in many countries prior to settling down in Malaysia. “This job has brought me to Shanghai, Hong Kong, London, Australia, Amsterdam (and some parts of Europe), Thailand, Indonesia, Singapore, Papua New Guinea and Macau,” shares the culinary veteran.

Adding, he says: “My journey as a chef has taught me much. I’m grateful that now I have a greater knowledge and know-how of halalan toyyiban Chinese cooking, and I can whip up anything from street food to banquet dining, all the while maintaining the original taste.”

Shared from New Straits Times – Wok king, Chef Amann Teoh is cooking up a HALAL storm with his new Chinese street food restaurant!

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