Penang’s famous “Barefoot Char Koay Teow” hawker vomits blood while cooking, rushed to hospital
Veteran Penang hawker Tan Bak Juah, famously known for cooking char koay teow barefoot, was rushed to the hospital after suddenly vomiting blood while working at his stall along Cecil Street Market on Penang Island.
- The 71-year-old hawker collapsed while cooking and was taken to Penang General Hospital.
- He has a history of heart surgery and previous gastric bleeding.
- Tan is a cultural icon with nearly 60 years of experience and international recognition.
MALAYSIA: A well-known Penang hawker nicknamed “Barefoot Char Koay Teow” was rushed to hospital on Wednesday afternoon after suddenly vomiting blood while cooking at his stall.
The incident occurred at around 12pm at the popular hawker stretch along Cecil Street Market on Penang Island.
The hawker, Tan Bak Juah, 71, was preparing char koay teow with his wife when he suddenly became unwell and began vomiting blood, alarming customers and nearby stallholders.
An ambulance was called immediately, and Mr Tan — who remained conscious — was taken to Penang General Hospital for treatment. His stall was closed following the incident.
Past Medical History
Mr Tan has previously undergone heart surgery and has also experienced gastric bleeding while working in the past.
It is believed the latest episode may be linked to his medical history, though his current condition has not been officially disclosed.
Nearly 60 Years Behind the Wok
Mr Tan is widely regarded as a living legend of Penang street food.
He began helping his father at a four-wheeled wooden pushcart at the age of 12, and by 13, he was already handling the wok independently.
He now has nearly six decades of experience cooking char koay teow.
Without formal apprenticeship, he perfected his skills through observation, repetition and decades of practice, developing a style that has become iconic.
Why He Cooks Barefoot
Mr Tan’s barefoot cooking method — now his signature — started as a practical solution.
He once explained that wearing shoes while standing over a charcoal fire made his feet uncomfortably hot, while cooking barefoot kept him cooler.
Over time, the habit became his trademark, earning him the nickname “Barefoot Char Koay Teow” and widespread recognition.
International Recognition
Last year, internationally renowned Chinese-American chef Martin Yan visited Mr Tan’s stall.
Chef Yan stood barefoot at the stall as an “apprentice” to learn from Mr Tan, with the experience filmed for his television programme highlighting Penang’s street food culture.
Chef Yan praised Mr Tan’s cooking, saying the soul of char koay teow lies in wok hei, adding that each plate must be cooked with patience, skill and heart.
Public Concern and Well-Wishes
News of Mr Tan’s collapse has prompted an outpouring of concern from customers and food lovers, many of whom see him as a symbol of Penang’s hawker heritage.
Well-wishers have expressed hopes for his speedy recovery, describing him as a craftsman whose dedication and passion have helped preserve Malaysia’s street food traditions.
