This site began becaue of my craving to a favourite Malaysian food, Char Kuey Teow. In some other parts it's spelt Char Kuay Teow, Char Kway Teow or even Char Kueh Tiau - they are all mean the same thing.

Residing in PJ, it's hard to find excellent Char Kuey Teow. Most places now serve it without the proper ingredients of what I would consider decent CKT (hey let me shorten it so I don't have to type the whole word OK?)

How I came to crave CKT is a story in itself, but I shall keep it short. While I was growing up, every holiday we would go back to Penang, and I would see my parents going wild over CKT. And I would be wondering what's so great about it. I did not like it, did not touch it. Somehow, I think God made every person born with Penang blood to eventually love Char Kuey Teow. Some years ago, I developed a craving for it and since then I have had this love affair with the dish. Hence the establishment of this website.

I may be called "Mr CKT" by some, but I certainly don't eat CKT everyday so I started adding reviews of other Malaysian food favourites as well such as chicken rice, bak kut teh, chee cheong fun, yong tow foo, etc.., hence the name change to WaiSikKai.com

The site is now 16 months old and I have migrated to a new look. And it's now averaging over a 1000 readers a month. Thank you for coming back to listen to one who started this site to ramble about the appalling state of CKT places in PJ/KL and also a very big thank you to those who have provided feedback, told their friends about this site and contributed articles on their food adventures as well.

What started out as simple hobby has turned out the larger than I thought and I hope you'll continue enjoy reading this food adventure as much as I enjoy writing it.

Vincent Kok
January 2005

content is the copyright of www.waisikkai.com - home of malaysian food - 2005