10 Must-eat Foods in Penang
1. What: Char Kway Teow
Where: Lorong Selamat
The unofficial national dish of Penang, char kway teow can be both a daily meal and a sumptuous treat. Flat rice noodles fried in a wok heated by charcoal, the combination of wok hei (heat from the wok), crunchy bits of pork lard and all the savoury flavours from the different sauces, make for a winning dish.
Char kway teow by Lorong Selamat is synonymous with everything that's tasty about Penang food
Lorong Selamat Char Kway Teow has to rank as one of the most delicious versions of this street food favourite, although be prepared to pay a premium for it. The char kway teow (RM9 for small, RM11 for large) comes with 3 large, fresh, and juicy prawns, crunchy bean sprouts, chives, and an egg. The secret to its awesomeness lies in the extremely high temperature of the wok, and the speed in which the cook manages to expertly stir and mix the ingredients and sauces together. The result? A mouthful of heaven.
2. What: “Wet” Char Kway Teow
Where: Kway Teow Longkang
Unbeknownst to many non-Penangites, there are two different, but equally as delicious, versions of char kway teow. The wet version is usually pork-free, and has a slightly more mushy mouth-feel to it. The wet char kway teow is also sweeter than its dry-fried compatriot, but the overall enjoyment is still top-notch and earns it a place on a must-try list.
No, it won't win any beauty contests, but your happy stomach won't care!
The best place to get wet char kway teow would be at Kway Teow Longkang, literally a stall set up next to a huge drain. Talk about taking street-food dining to extremes, don’t be too put-off by the idea of this as the drain is really a large and very clean monsoon drain. The noodle (RM4) is served with a healthy amount of prawns and cockles, and the rich and creamy gravy is absolutely delicious.
3. What: Penang Curry Mee
Where: Tua Pui Curry Mee
Penang curry mee is clearly distinguished from all other forms of laksa noodles found in Malaysia for the fact that it has a richer, creamier broth and is almost always served with coagulated pig blood.
Rich and satsifying, Tua Pui Curry Mee is one of those must-haves if ever you're in Penang
For one of the best curry mee on the island, Tua Pui Curry Mee (Fatty Curry Mee) never disappoints. The soup is simply bursting with earthy, rich flavours of curry spices and chicken stock, which are perfectly set off by the balanced use of coconut milk. Each bowl of curry mee (RM3.50 for small, RM4.50 for large) comes with your noodle of choice, deep-fried bean curd (tau pok), bean sprouts, boiled cuttlefish, pigs blood, and cockles. Diners can choose to add on chicken, prawns, fish balls, or squid for a really decadent feast.
4. What: Asam Laksa
Penang curry mee is clearly distinguished from all other forms of laksa noodles found in Malaysia for the fact that it has a richer, creamier broth and is almost always served with coagulated pig blood.
Rich and satsifying, Tua Pui Curry Mee is one of those must-haves if ever you're in Penang
For one of the best curry mee on the island, Tua Pui Curry Mee (Fatty Curry Mee) never disappoints. The soup is simply bursting with earthy, rich flavours of curry spices and chicken stock, which are perfectly set off by the balanced use of coconut milk. Each bowl of curry mee (RM3.50 for small, RM4.50 for large) comes with your noodle of choice, deep-fried bean curd (tau pok), bean sprouts, boiled cuttlefish, pigs blood, and cockles. Diners can choose to add on chicken, prawns, fish balls, or squid for a really decadent feast.
4. What: Asam Laksa
Where: Kim Laksa in Balik Pulau
Penang can lay claim to yet another mouth-watering noodle dish, asam laksa, which is characterised by a soury broth of shredded fish and generous garnishing of shredded raw onion, cucumber, and pineapple. Asam laksa is only complete, though, with a spoonful of Penang’s very own prawn paste, which tempers the sourness of the asam base to create a smoothly balanced and rich soup.
Sour and tangy, very few dishes deliver satisfaction as well as asam laksa does
Kim Laksa is well known in Penang island for its asam laksa (RM3.50), which is made in a thick and richly-flavourful broth. The laksa noodles are perfectly al dente, and the definite highlight of the laksa here is the generous amount of fish in every bowl. Lip-smackingly good, we guarantee you’ll be lapping up the last morsels from your empty bowl, and going back for more
Penang can lay claim to yet another mouth-watering noodle dish, asam laksa, which is characterised by a soury broth of shredded fish and generous garnishing of shredded raw onion, cucumber, and pineapple. Asam laksa is only complete, though, with a spoonful of Penang’s very own prawn paste, which tempers the sourness of the asam base to create a smoothly balanced and rich soup.
Sour and tangy, very few dishes deliver satisfaction as well as asam laksa does
Kim Laksa is well known in Penang island for its asam laksa (RM3.50), which is made in a thick and richly-flavourful broth. The laksa noodles are perfectly al dente, and the definite highlight of the laksa here is the generous amount of fish in every bowl. Lip-smackingly good, we guarantee you’ll be lapping up the last morsels from your empty bowl, and going back for more
5. What: Penang Hokkien Mee
Where: Ah Mei Hokkien Mee in Jalan Burma
Hokkien mee, or prawn mee as the southerners call it, is a noodle dish comprising a rich, extremely flavourful broth made by boiling kilos of prawn shells for hours. Served with a hard-boiled egg, deep-fried shallots, pork slices, and watercress vegetables (kangkung), a good bowl of Hokkien mee is never missing its sidekick of sambal belacan.
Remember, in Penang, this is a bowl of Hokkien mee
Ah Mei Hokkien mee in Jalan Burma is a local go-to spot for a flavour-packed bowl of Hokkien mee (RM3.80). The gold is in the broth, which seems almost bursting with flavours from the sea. We’re told an unbelievable amount of prawn shells and pigs bones are boiled for hours on end to achieve this richness and depth in flavour. Ah Mei’s Hokkien mee comes served with slices of pork liver, too, and for extra meaty goodness, add a serving of pork ribs (additional RM2.50) to your dish and you’re guaranteed of a filling, extremely satisfying bowl of noodles.
6. What: Nasi Kandar
Hokkien mee, or prawn mee as the southerners call it, is a noodle dish comprising a rich, extremely flavourful broth made by boiling kilos of prawn shells for hours. Served with a hard-boiled egg, deep-fried shallots, pork slices, and watercress vegetables (kangkung), a good bowl of Hokkien mee is never missing its sidekick of sambal belacan.
Remember, in Penang, this is a bowl of Hokkien mee
Ah Mei Hokkien mee in Jalan Burma is a local go-to spot for a flavour-packed bowl of Hokkien mee (RM3.80). The gold is in the broth, which seems almost bursting with flavours from the sea. We’re told an unbelievable amount of prawn shells and pigs bones are boiled for hours on end to achieve this richness and depth in flavour. Ah Mei’s Hokkien mee comes served with slices of pork liver, too, and for extra meaty goodness, add a serving of pork ribs (additional RM2.50) to your dish and you’re guaranteed of a filling, extremely satisfying bowl of noodles.
6. What: Nasi Kandar
Where: Nasi Kandar Beratur
If noodles aren’t really your thing, Penang doesn’t discriminate the rice lovers out there. Nasi kandar, an Indian-Muslim version of mixed rice, is a must-eat if you’re ever on the island. A key characteristic of Penang nasi kandar is that every plate of rice is topped with a heady mix of meat and seafood gravies.
We would gladly queue up for a plate of Nasi Kandar Beratur's awesomeness
Nasi Kandar Beratur got its name from the fact that the stall is almost always seen with a snaking line of hungry people. It only opens at 11.00pm, and enjoys a steady stream of diners all the way till it closes. Here’s a tip if you make your way to join the crowd – their ayam ros and humble omelette will really make your night!
If noodles aren’t really your thing, Penang doesn’t discriminate the rice lovers out there. Nasi kandar, an Indian-Muslim version of mixed rice, is a must-eat if you’re ever on the island. A key characteristic of Penang nasi kandar is that every plate of rice is topped with a heady mix of meat and seafood gravies.
We would gladly queue up for a plate of Nasi Kandar Beratur's awesomeness
Nasi Kandar Beratur got its name from the fact that the stall is almost always seen with a snaking line of hungry people. It only opens at 11.00pm, and enjoys a steady stream of diners all the way till it closes. Here’s a tip if you make your way to join the crowd – their ayam ros and humble omelette will really make your night!
7. What: Fried Oyster Omelette (Or Chien)
Where: Kedai Kopi Seng Thor
Fried oyster is another favourite in Penang, and is essentially oyster-omelette-meets-awesome. There are two main variants to this dish – both equally scrumptious – the first is really an egg omelette with oysters and chives scattered throughout, and the second version is more like deep-fried crispy chive pancakes stirred in with oysters.
Big, fat, juicy oysters - is there any other way to describe it?
Most coffeeshops in Penang would sell decent versions of or chien, but the stall at Kedai Kopi Seng Thor makes a superb rendition of the second version. The oysters are huge and very fresh, and the dipping chilli sauce is the perfect combination of spicy and sourish. A batter of corn flour and chives is first deep fried in a large hot wok, before it is cut up and stir-fried with the oysters in a large, flat pan. The dish has plenty of wok hei and we loved the slight chewiness of the oyster with the crispy bits of pancake.
With some chives and eggs, you get a tasty dish of fried oyster omelette
8. What: Penang Chee Cheong Fun
Fried oyster is another favourite in Penang, and is essentially oyster-omelette-meets-awesome. There are two main variants to this dish – both equally scrumptious – the first is really an egg omelette with oysters and chives scattered throughout, and the second version is more like deep-fried crispy chive pancakes stirred in with oysters.
Big, fat, juicy oysters - is there any other way to describe it?
Most coffeeshops in Penang would sell decent versions of or chien, but the stall at Kedai Kopi Seng Thor makes a superb rendition of the second version. The oysters are huge and very fresh, and the dipping chilli sauce is the perfect combination of spicy and sourish. A batter of corn flour and chives is first deep fried in a large hot wok, before it is cut up and stir-fried with the oysters in a large, flat pan. The dish has plenty of wok hei and we loved the slight chewiness of the oyster with the crispy bits of pancake.
With some chives and eggs, you get a tasty dish of fried oyster omelette
8. What: Penang Chee Cheong Fun
Where: Kedai Kopi Seow Fong Lye
Penang chee cheong fun is one of those dishes that people often love or hate. This probably stems from the fact that these smooth, rice rolls are drenched in prawn paste, resulting in a very distinctly sharp flavour that is just marginally tempered by the addition of other sweet sauces and chilli. We, obviously, love Penang chee cheong fun, for this very same reason.
Warm, smooth rice noodles all coated with a fragrant, sweet and slightly spicy sauce makes this dish a true-blue Penang winner
The chee cheong fun stall outside Kedai Kopi Seow Fong Lye wins brownie points from our team because they use very good quality prawn paste mixed with a sweet soy sauce and lovely aromatic chilli paste, resulting in a delicious blend of flavours readily soaked up by the slippery smooth and warm rice noodle rolls. The addition of toasted sesame seeds adds further depth and texture to the dish! At only RM2 for a single-person portion, we could easily wolf down two servings at a go!
Penang chee cheong fun is one of those dishes that people often love or hate. This probably stems from the fact that these smooth, rice rolls are drenched in prawn paste, resulting in a very distinctly sharp flavour that is just marginally tempered by the addition of other sweet sauces and chilli. We, obviously, love Penang chee cheong fun, for this very same reason.
Warm, smooth rice noodles all coated with a fragrant, sweet and slightly spicy sauce makes this dish a true-blue Penang winner
The chee cheong fun stall outside Kedai Kopi Seow Fong Lye wins brownie points from our team because they use very good quality prawn paste mixed with a sweet soy sauce and lovely aromatic chilli paste, resulting in a delicious blend of flavours readily soaked up by the slippery smooth and warm rice noodle rolls. The addition of toasted sesame seeds adds further depth and texture to the dish! At only RM2 for a single-person portion, we could easily wolf down two servings at a go!
