Penang’s well-known “Barefoot Char Kway Teow” hawker Chan Mok Kuan, 71, suddenly vomited blood while cooking at his stall along Lebuh Presgrave (Seven Streets) this afternoon, alarming customers and fellow hawkers. He remained conscious and was rushed by ambulance to Penang General Hospital for treatment.
The incident occurred at around 12pm today, when Chan was busy frying char kway teow with his wife at their stall. Witnesses said he suddenly felt unwell and began vomiting blood. Members of the public immediately called for help, and he was swiftly taken to hospital. The stall has since been closed temporarily.
It is understood that Chan has a history of heart surgery and had previously experienced gastric bleeding while working, raising the possibility that today’s incident may be linked to his past medical conditions.
Chan is widely admired for cooking char kway teow barefoot over a charcoal fire, a practice he has maintained for decades. He began helping his father at a four-wheeled wooden pushcart at the age of 12 and took over the wok on his own at 13. With nearly 60 years of experience, he has turned an ordinary dish into a culinary icon.
He once shared that he never formally trained under a master, instead learning through observation and practice. He explained that wearing shoes while cooking over intense heat was uncomfortable, while standing barefoot on the ground felt cooler — a habit that later became his signature and earned the stall its famous name.
Last year, internationally renowned Chinese-American celebrity chef Martin Yan visited the Seven Streets stall, standing barefoot as an “apprentice” to learn Chan’s technique. The experience was filmed and featured on Yan’s programme, introducing Penang’s street food culture to audiences worldwide.
Martin Yan praised the craft, saying: “The soul of char kway teow lies in the wok hei. You can’t cook everything in one go — you must flip and toss. Every bite needs a soul.” He also stressed that quality ingredients are non-negotiable, from chives and bean sprouts to cockles and Chinese sausage.
