Would you goreng your chicken then put inside Watanhor soup and thicken it?

Spoil the meaning rite?

Char = Stir Fry, so that stands for stirred dry. Even if there's a light dab of sauce, that just a light oily dab, not poured.

This literally soup noodle thicken with some starch style liao.

Yeah. When it was in chinese, the meaning is easier because theres a dry and wet on the name but not when it was malaysian-ed

but the wet was actually thickened with soup before dabbing some dark soy sauce and thicken with starch to create the wet-stickiness-smooth mouthful.

But the one on TS first post is literally... berair...

As someone who had few takeaways here in the UK, naming sense is very important, or else like uncle roger says, you fked up.

like the Malay's favourite, Ayam Kari and Ayam Rendang.

Imagine everyone buy rendang says "kak nak kuah rendang banyak, banjir lol."

That kakak gonna be like "mampui aku you semua nak sos rendang."

It ruined the meaning literally.

But sometimes, name does wonder

Special salmon sushi (with raw salmon, salmon skin topping and roe together) sold for 10 pound two piece, nobody buy.

Salmon Trio Deluxe Nigiri (same ingredient) sold for 15,99, still sold out.

Deswai, naming sense is very very important as that will tell you somewhat what you're eating.

I would say if naming sense to Char Koay Teow / Koay Teow Banjir / Sap Chao Hor is better way to go. (instead of always debating if the basah or kering is nicer)

BTW, I would always skip eating Malay cooked Koay Teow, regardless of their condition. The feeling is like masak kampung, everything is soggy, weird, watery, or plain messup. At least for Chinese Char, they're still cooked with proper fire and technique, although step by step got fakaped.