The dish was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income.

[2] The word kóe-tiâu (literally meaning "ricecake strips") generally refers to flat rice noodles, which are the usual ingredient in Singapore and West Malaysia.

"Gourmet" versions of char kway teow, in which the dish may be prepared with more seafood, with crab meat[11] and with duck eggs, may be found in major Malaysian cities like Ipoh and Penang.

[12] In Penang, char kway teow is commonly served on a piece of banana leaf on a plate, which is intended to enhance the aroma of the dish.

[14] Blood cockles and prawns are standard fare in typical hawker preparations, while more expensive or luxurious versions incorporate cuttlefish, squid, and lobster meat.

[6] Char kway teow prepared by Muslims in Malaysia and Singapore excludes lard and pork products, and may incorporate alternative ingredients like beef or chicken.