The story
Ming Qin Charcoal Duck Egg Char Koay Teow in Bukit Mertajam is a testament to how mastery of one dish can earn international recognition. This humble stall, awarded a Michelin Bib Gourmand for 2026, dedicates itself entirely to the art of char koay teow – the iconic Malaysian stir-fried flat rice noodles.
The name itself reveals the two key elements that set Ming Qin apart. First, the noodles are cooked over a live charcoal fire, which imparts a subtle, smoky depth that gas burners cannot replicate. Second, the “duck egg” – richer and creamier than chicken eggs – is whisked into the wok, coating each strand with a velvety, golden sheen. The result is a plate of char koay teow that is wok hei‑kissed, slightly sweet from dark soy, and punctuated with crunchy bean sprouts, cockles, and Chinese chives.
The Michelin Bib Gourmand award highlights restaurants that offer good quality at good value. For Ming Qin, this means a bowl of expertly executed street food that costs only a few ringgit, yet delivers the complexity and satisfaction of much pricier fare. It is a place where technique and tradition meet affordability – and where the queue of regulars proves that simplicity, done right, is anything but ordinary.
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