Lulu’s Malaysian Hawker

14/20Critics' PickUpdated October 12, 2026,first published December 6, 2024Lulu’s Malaysian Hawker MelbourneMalaysian$Perennially busy, always comforting, brimming with smoky street-food.Among a riot of orange walls and multilingual banter are the posters praising wok hei: smokiness captured by the wok. That’s what keeps fans coming back, and the signature char koay teow is loaded with it. Served on aromatic banana leaf, the wide, flat noodles are a stage for crisp pork lard, lap cheong and your pick of sea creatures. Crown the noodles with a decadent fried duck egg and let that molten yolk drip. The Penang spelling – char koay teow, not “kway” – means Lulu’s isn’t shy about its origins. Among other hawker faves from the Malaysian island, curry laksa (curry mee to Malaysian expats) bobs with prawns, cuttlefish and beancurd puffs, sponges for the rich broth. Char mee, drier and punchier than koay teow, uses yellow Hokkien noodles tossed with the same ingredients. Fried tofu, part of a fleet of street snacks, is dense and beer-friendly.Service is brisk without being brusque and portions are generous – budget time for a post-lunch nap before returning to the office.Best for: A low-key night out that’s heavy on the wok hei.Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.Restaurant reviews, news and the hottest openings served to your inbox.Sign upLast visited: April 2026More:MelbourneLulu’s Malaysian Hawker MelbourneVictoriaMalaysianTakeawayFamily-friendlyGood for solo dinersVegetarian-friendlyOutdoor diningAccepts bookingsGood for groupsPet-friendlyRestaurantReviewsGood Food GuideCritics’ PickFrom our partners