Lulu's Char Koay Teow

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Penang-style hawker counter on Hardware Lane devoted to char koay teow — owner Chee Wong cooks his mother-in-law Lulu Ong's hawker-stall recipe and secret sauce in a loud, orange-walled walk-in room with portraits of Lulu at the wok. Made-to-order CKT on banana leaf comes seven ways (prawn, duck egg, jumbo prawn, blood cockles, squid, razor clams, vegetarian) with pork lard, lap cheong, egg and bean sprouts; the board also lists char mee, Penang white curry mee, Hokkien prawn-noodle soup and teh tarik. No bookings — counter order like a Penang coffee shop; QR codes link to sister dessert spot Pandan next door. Listed in the Good Food Guide; a Chadstone branch exists — this slug is the Hardware Lane city site only.