{"id":64105,"date":"2021-05-09T13:51:43","date_gmt":"2021-05-09T13:51:43","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=64105"},"modified":"2021-05-09T13:51:43","modified_gmt":"2021-05-09T13:51:43","slug":"king-of-noodles","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/","title":{"rendered":"King of Noodles"},"content":{"rendered":"

King of Noodles<\/span><\/h1>\n

\"King<\/p>\n

Source:<\/span><\/strong>Island<\/a><\/p>\n

Food-loving Malaysians have been known to debate the best local food spots for hours. Tan Chooi Hong, hunched over a blazing hot wok, hadn\u2019t broken a sweat. Flames from the charcoal sparked and danced up the side of the wok, crackling as he added the ingredients one by one, just as his father taught him almost 60 years ago.\u00a0Char kway teow<\/b>, Malaysia\u2019s most famous street food, is a simple rice noodle dish made with soy sauce, eggs, cockles, bean sprouts, Chinese sausage and a couple of shrimp. It\u2019s common throughout the country \u2013 devoured at roadside stalls or feasted on at hawker centres \u2013 but there is only one \u201cking\u201d of\u00a0char kway teow,<\/b>\u00a0and he\u2019s in Penang. Uncle Tan, as he\u2019s known, is a sturdy 79-year-old with a shock of white hair and an all-knowing glimmer in his eye. He\u2019s been cooking this single dish from a wok-cart attached to a bicycle and pushed into place on the side of Siam Road in central George Town for decades. \u201cI don\u2019t remember how old I was when I started. But\u00a0char kway teow\u00a0<\/b>is all I know,\u201d said Uncle Tan.<\/span><\/p>\n

Uncle Tan\u2019s unlikely fame began in 2012 when he was interviewed by a local who put the story on Facebook. His decades of cooking experience, combined with layered flavours of smoky-unctuous noodles perfectly balanced with the salty-sweet Chinese sausage, quickly got the younger generation of foodies salivating. Nothing is better than a simple noodle dish with an interesting backstory, and young Penangites ate it up. The article went viral and people began flying to the island just to taste his dish.<\/span><\/p>\n

<\/p>\n

\"\"In 2015, celebrity chef Martin Yan, known for his Yan Can Cook TV show, visited the stall for his TV show Taste of Malaysia. If that fame didn\u2019t cement Uncle Tan\u2019s title as king, placing 14th (out of 50) at the World Street Food Congress in 2017 certainly did. Today, his roadside wok-cart is a fixture in the food scene and he\u2019s widely revered as serving up the most delicious, flavoursome char kway teow in Malaysia, churning out hundreds of plates a day with people waiting in line for hours.<\/span><\/p>\n

Uncle Tan is unfazed by his fame and prefers to keep a low profile. Humble and shy, he can\u2019t understand what all the fuss is about and doesn\u2019t think his version is any better than anoyone else\u2019s.<\/span><\/p>\n

\u201cMy dad didn\u2019t go to school to learn any skills. It wasn\u2019t an option. He had to work for his father, so he worked by his side cooking\u00a0char kway teow<\/b>\u00a0every day,\u201d his daughter, Tan Evelyn, told . \u201cAnd he\u2019s never stopped.\u201d<\/span><\/p>\n

The ingredients of\u00a0char kway teow<\/b>\u00a0are so simple that it takes a lot of skill to get it right. The main ingredient is flat rice noodles. No self-respecting\u00a0char kway teow\u00a0<\/b>stall would use dried noodles, so Uncle Tan gets bags of the fresh, chewy goodness delivered by scooter regularly.<\/span><\/p>\n

I watched as he skillfully added one ingredient at a time, just by feel and sight. He threw a large handful of slippery noodles in the blisteringly hot wok and used a wide metal spatula to spin them around in the garlic and lard waiting for them. After pushing the noodles up the side of the pan, he expertly cracked an egg into the middle, breaking it with the spatula to let the yolk ooze into the noodles.<\/span><\/p>\n

A few soy sauce dashes, a spoonful of chilli sauce and a little water created a silky sauce that the noodles absorbed. Then Uncle Tan tossed in a couple of shrimp and a few slices of sweet lap cheong, or Chinese sausage. Finally, a smattering of cockles got a spin in the wok. He topped it all with a handful of crunchy bean sprouts, chives and small homemade croutons made of crispy pork fat.<\/span><\/p>\n

He eyed the steaming noodles for the perfect consistency and then scooped them onto a melamine plate and started all over again. The whole process was lightning fast \u2013 less than two minutes \u2013 and Uncle Tan made it look effortless.<\/span><\/p>\n

While many stalls use gas, Uncle Tan cooks on charcoal, frying one order at a time for maximum flavour and wok hei, which translates to \u201cbreath of the wok\u201d. Wok hei is the smoky depth of flavour that charcoal adds to the dish and is expertly created by cooking the right portion over the right temperature. It\u2019s something that gas heat cannot achieve.<\/span><\/p>\n

Some people say that charcoal is the secret to Uncle Tan\u2019s success, but, \u201cthey like my father\u2019s char kway teow better than others because he\u2019s perfected it over 60 years,\u201d said Evelyn. \u201cOther stalls use charcoal and the same ingredients, but no-one has his skill. Not even my brother Kean Huat who learned from him.\u201d<\/span><\/p>\n

Others try to attribute Uncle\u2019s success to a secret sauce. \u201cI promise. There is no secret sauce; it\u2019s his wok skill,\u201d said Evelyn. \u201cI also cannot fry as my brother or dad. My brother has been working for years learning from my dad, and his skills are still improving. It takes a lifetime. Just ask my dad.\u201d<\/span><\/p>\n

\u201cIf I give you the same ingredients, you cannot make the same taste as me,\u201d agreed Uncle Tan.<\/span><\/p>\n

Even though\u00a0char kway teow\u00a0<\/b>has become synonymous with Penang street food, its origins lie in China. In the 19th Century, the Chinese diaspora brought over Teochew and Hokkien people from Guangdong and Fujian provinces on China\u2019s south-eastern coast. During that same time, Penang grew under British rule and it became a bustling entrepot providing greater employment opportunites. The Hokkien people came to work in the rubber plantations and as traders and merchants, while the Teochew found jobs in the tin mines and as fisherman. With them came some of their kitchen staples like soy sauce, bean curd and noodles called kwa<\/span>y teow.<\/p>\n

In Hokkien, the word char means \u201cstir-fried\u201d, and kway teow means \u201crice cake strips\u201d, referring to the noodles. What had begun in China\u2019s south-eastern provinces as a simple noodle dish with pork, fish sauce and soy sauce was transformed into a seafood delight once it hit the island\u2019s shores. Initially, it was sold at night by fisherman and cockle gatherers trying to make an extra buck. Instead of the traditional ingredients, they used what was plentiful to create a revised version of the dish. It was a poor man\u2019s food and the other Chinese immigrants devoured it as something fast, cheap and tasty to sustain them for hours under the hot sun. The dish became a labourer\u2019s staple.<\/span><\/p>\n

\u201cWhen the waves of Teochew and Hokkien immigrants came from China, they came alone, leaving their wives and families behind. Since there was no-one to cook for them, they survived on cheap street food,\u201d said Nazlina Hussin, a Penangite culinary specialist and author. \u201cFrom wok to plate, char kway teow takes no time. These men could stop for lunch, eat and be back to work within a few minutes.\u201d<\/span><\/p>\n

To this day, most of the Chinese in Penang are of Hokkien and Teochew descent. It\u2019s the only place in Malaysia where Hokkien is commonly spoken, which is why char kway teow has remained so closely linked to Penang. And although you can find the dish outside of Penang, locals say it\u2019s not as good unless a Hokkien or Teochew makes it. That\u2019s why people fly here from Kuala Lumpur and Singapore and wait in line for hours, in the hot sun, to try Uncle Tan\u2019s char kway teow.<\/span><\/p>\n

It\u2019s that good.<\/span><\/p>\n

Plus, he\u2019s one of the oldest char kway teow legends in Malaysia. There is a reverence in that. \u201cMost customers come here for my dad. People say he\u2019s a char kway teow idol. So, if he\u2019s not cooking, they keep on driving,\u201d said Evelyn.<\/span><\/p>\n

In 2018, for the first time in nearly 60 years, Uncle Tan took a break. On doctor\u2019s orders after cataract surgery, he closed his shop for six months, and his devotees, like those of any idol or guru, went berserk. The whole island almost had a breakdown, with stories in local media lamenting his sudden overnight retirement. \u201cToday we\u2019ve had to endure the greatest loss of mankind,\u201d wrote culinary website Penang Foodie. \u201cSiam Road Char Koay Teow is believed to be closed down for go<\/span><\/p>\n

Uncle Tan\u2019s son took over for a brief moment and locals weren\u2019t kind to him; Penangites are loyal foodies and they wanted the master\u2019s char kway teow. After six months of ever-more grandiose gossip, \u201cWe had to find a place; we couldn\u2019t let the people down,\u201d declared Evelyn. Instead of going back to his original roadside spot, they decided to find a premises on the same street. Today Uncle Tan still cooks from a bike pushcart with a wok attached; it\u2019s just parked in front of his shop.<\/span><\/p>\n

He\u2019s widely revered as serving up the most delicious, flavoursome char kway teow in Malaysia<\/span><\/p>\n

\u201cNow, my son and I can take turns cooking. When I get tired, I can sit down and watch Kean Huat try to perfect my dish,\u201d he said with a wink. \u201cIt isn\u2019t easy. But he\u2019s a third-generation char kway teow cook, and even though he didn\u2019t start as young as I did, he\u2019ll be able to perfect his skills one day too.\u201d<\/span><\/p>\n

Uncle Tan\u2019s char kway teow is not only Penang\u2019s history on a plate; it\u2019s his family\u2019s history as well. Hopefully, Kean Huat will live up to his father\u2019s reputation and teach future generations how to follow in the king\u2019s footsteps.<\/span><\/p>\n

But until then, \u201cI have no plans to retire. As long as I can still stand and cook over the wok, I\u2019ll be here on Jalan Siam,\u201d laughed Uncle Tan.\u2013BBC<\/i><\/b><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

King of Noodles Source:Island Food-loving Malaysians have been known to debate the best local food spots for hours. Tan Chooi Hong, hunched over a blazing hot wok, hadn\u2019t broken a sweat. Flames from the charcoal sparked and danced up the side of the wok, crackling as he added the ingredients one by one, just as […]<\/p>\n","protected":false},"author":3,"featured_media":64106,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[20],"tags":[34456],"class_list":{"0":"post-64105","1":"post","2":"type-post","3":"status-publish","4":"format-aside","5":"has-post-thumbnail","7":"category-articles","8":"tag-king-of-noodles","9":"post_format-post-format-aside"},"yoast_head":"\nKing of Noodles<\/title>\n<meta name=\"description\" content=\"Food-loving Malaysians have been known to debate the best local food spots for hours. Tan Chooi Hong, hunched over a blazing hot wok\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"King of Noodles\" \/>\n<meta property=\"og:description\" content=\"Food-loving Malaysians have been known to debate the best local food spots for hours. Tan Chooi Hong, hunched over a blazing hot wok\" \/>\n<meta property=\"og:url\" content=\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/\" \/>\n<meta property=\"og:site_name\" content=\"eLanka\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/eLanka.com.au\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-05-09T13:51:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/king-of-noodles2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"450\" \/>\n\t<meta property=\"og:image:height\" content=\"252\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"eLanka admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"eLanka admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/\"},\"author\":{\"name\":\"eLanka admin\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/person\/f6e635b74ab35ef88a68a9973cacc5bd\"},\"headline\":\"King of Noodles\",\"datePublished\":\"2021-05-09T13:51:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/\"},\"wordCount\":1677,\"publisher\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#organization\"},\"image\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/king-of-noodles2.jpg\",\"keywords\":[\"King of Noodles\"],\"articleSection\":[\"Articles\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/\",\"url\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/\",\"name\":\"King of Noodles\",\"isPartOf\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/king-of-noodles2.jpg\",\"datePublished\":\"2021-05-09T13:51:43+00:00\",\"description\":\"Food-loving Malaysians have been known to debate the best local food spots for hours. Tan Chooi Hong, hunched over a blazing hot wok\",\"breadcrumb\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#primaryimage\",\"url\":\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/king-of-noodles2.jpg\",\"contentUrl\":\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/king-of-noodles2.jpg\",\"width\":450,\"height\":252,\"caption\":\"King of Noodles\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/websitedesigns.com.au\/elankanew\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Articles\",\"item\":\"https:\/\/websitedesigns.com.au\/elankanew\/category\/articles\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"King of Noodles\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#website\",\"url\":\"https:\/\/websitedesigns.com.au\/elankanew\/\",\"name\":\"eLanka\",\"description\":\"eLanka - Sri lanka events in Australia\",\"publisher\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/websitedesigns.com.au\/elankanew\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#organization\",\"name\":\"eLanka\",\"url\":\"https:\/\/websitedesigns.com.au\/elankanew\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2020\/03\/elanka-logo.jpg\",\"contentUrl\":\"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2020\/03\/elanka-logo.jpg\",\"width\":192,\"height\":82,\"caption\":\"eLanka\"},\"image\":{\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/eLanka.com.au\/\",\"https:\/\/www.linkedin.com\/in\/elanka\/\",\"https:\/\/www.youtube.com\/user\/SriLankanDownUnder\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/person\/f6e635b74ab35ef88a68a9973cacc5bd\",\"name\":\"eLanka admin\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/2e0d346a7f97b80e861cdeafe7b7de523b59f5060666f1a5da8369457bf9b6c3?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/2e0d346a7f97b80e861cdeafe7b7de523b59f5060666f1a5da8369457bf9b6c3?s=96&d=mm&r=g\",\"caption\":\"eLanka admin\"},\"sameAs\":[\"https:\/\/websitedesigns.com.au\/elankanew\"],\"url\":\"https:\/\/websitedesigns.com.au\/elankanew\/author\/elanka\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"King of Noodles","description":"Food-loving Malaysians have been known to debate the best local food spots for hours. Tan Chooi Hong, hunched over a blazing hot wok","robots":{"index":"noindex","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"og_locale":"en_US","og_type":"article","og_title":"King of Noodles","og_description":"Food-loving Malaysians have been known to debate the best local food spots for hours. Tan Chooi Hong, hunched over a blazing hot wok","og_url":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/","og_site_name":"eLanka","article_publisher":"https:\/\/www.facebook.com\/eLanka.com.au\/","article_published_time":"2021-05-09T13:51:43+00:00","og_image":[{"width":450,"height":252,"url":"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/king-of-noodles2.jpg","type":"image\/jpeg"}],"author":"eLanka admin","twitter_card":"summary_large_image","twitter_misc":{"Written by":"eLanka admin","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#article","isPartOf":{"@id":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/"},"author":{"name":"eLanka admin","@id":"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/person\/f6e635b74ab35ef88a68a9973cacc5bd"},"headline":"King of Noodles","datePublished":"2021-05-09T13:51:43+00:00","mainEntityOfPage":{"@id":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/"},"wordCount":1677,"publisher":{"@id":"https:\/\/websitedesigns.com.au\/elankanew\/#organization"},"image":{"@id":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#primaryimage"},"thumbnailUrl":"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/king-of-noodles2.jpg","keywords":["King of Noodles"],"articleSection":["Articles"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/","url":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/","name":"King of Noodles","isPartOf":{"@id":"https:\/\/websitedesigns.com.au\/elankanew\/#website"},"primaryImageOfPage":{"@id":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#primaryimage"},"image":{"@id":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#primaryimage"},"thumbnailUrl":"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/king-of-noodles2.jpg","datePublished":"2021-05-09T13:51:43+00:00","description":"Food-loving Malaysians have been known to debate the best local food spots for hours. Tan Chooi Hong, hunched over a blazing hot wok","breadcrumb":{"@id":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#primaryimage","url":"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/king-of-noodles2.jpg","contentUrl":"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2021\/05\/king-of-noodles2.jpg","width":450,"height":252,"caption":"King of Noodles"},{"@type":"BreadcrumbList","@id":"https:\/\/websitedesigns.com.au\/elankanew\/king-of-noodles\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/websitedesigns.com.au\/elankanew\/"},{"@type":"ListItem","position":2,"name":"Articles","item":"https:\/\/websitedesigns.com.au\/elankanew\/category\/articles\/"},{"@type":"ListItem","position":3,"name":"King of Noodles"}]},{"@type":"WebSite","@id":"https:\/\/websitedesigns.com.au\/elankanew\/#website","url":"https:\/\/websitedesigns.com.au\/elankanew\/","name":"eLanka","description":"eLanka - Sri lanka events in Australia","publisher":{"@id":"https:\/\/websitedesigns.com.au\/elankanew\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/websitedesigns.com.au\/elankanew\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/websitedesigns.com.au\/elankanew\/#organization","name":"eLanka","url":"https:\/\/websitedesigns.com.au\/elankanew\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/logo\/image\/","url":"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2020\/03\/elanka-logo.jpg","contentUrl":"https:\/\/websitedesigns.com.au\/elankanew\/wp-content\/uploads\/2020\/03\/elanka-logo.jpg","width":192,"height":82,"caption":"eLanka"},"image":{"@id":"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/eLanka.com.au\/","https:\/\/www.linkedin.com\/in\/elanka\/","https:\/\/www.youtube.com\/user\/SriLankanDownUnder"]},{"@type":"Person","@id":"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/person\/f6e635b74ab35ef88a68a9973cacc5bd","name":"eLanka admin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/websitedesigns.com.au\/elankanew\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/2e0d346a7f97b80e861cdeafe7b7de523b59f5060666f1a5da8369457bf9b6c3?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/2e0d346a7f97b80e861cdeafe7b7de523b59f5060666f1a5da8369457bf9b6c3?s=96&d=mm&r=g","caption":"eLanka admin"},"sameAs":["https:\/\/websitedesigns.com.au\/elankanew"],"url":"https:\/\/websitedesigns.com.au\/elankanew\/author\/elanka\/"}]}},"_links":{"self":[{"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/posts\/64105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/comments?post=64105"}],"version-history":[{"count":1,"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/posts\/64105\/revisions"}],"predecessor-version":[{"id":64108,"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/posts\/64105\/revisions\/64108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/media\/64106"}],"wp:attachment":[{"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/media?parent=64105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/categories?post=64105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/websitedesigns.com.au\/elankanew\/wp-json\/wp\/v2\/tags?post=64105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}