I love how you describe wok hei as the "breath" of the wok. It really brings the dish to life beyond just a plate of noodles.

That smoky aroma you mentioned is one of those culinary elements that can't be replicated easily and really separates good char kway teow from the great ones.

Your tip about finding a local to recommend a spot is spot-on.

No matter how much research you do online, nothing beats getting the inside scoop from someone who really knows the area.

Thanks for sharing!