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Char Kway Teow
Photo: avlxyz on Flickr

Shaun Hergatt says: “There is no better memory than standing in Penang at 10 p.m. and watching a man standing out in a fire pit making these delicious flat rice noodles. The smoky flavor profile and bits of char as a result of high cooking temp in the open fire gave it a beautiful sophistication.”

We caught up with four NYC chefs who recently visited Malaysia, detailing their favorite dishes.