Born on the vibrant streets of Penang, Lulu Ong’s love for Char Koay Teow sparked a family tradition that’s been celebrated for over 30 years. Inspired by the hardworking fishermen and farmers who first popularised the dish, Lulu perfected the art of wok hei—the coveted “breath of the wok” passed down through generations.

Today, her dream of sharing authentic Penang flavours lives on through Kakilang, the family’s second expansion venture in Australia. Aussies can now savour Lulu’s iconic, smoky stir-fried noodles, crafted with the same passion and authenticity that made Lulu’s Char Koay Teow a household name.