On the northwest coast of Malaysia lies Penang, the food capital of Malaysia. It has two parts: Penang Island, where the capital city of George Town is located, and Seberang Perai on the Malay Peninsula. The cosmopolitan state is known for its vibrant festivals, Bangsawan theatre scene, the UNESCO World Heritage Site of downtown George Town and an exemplary cuisine which incorporates Malay, Chinese, Indian, Peranakan and Thai influences. Its vibrant street food scene is a big draw for visitors on their Malaysian tour.
Here are just six items you should eat when you visit Penang Island.
Unique to Penangites, duck kway chap is a braised duck noodle dish with duck meat, braised eggs and various pig parts added according to preference, like pork intestines or pig ears. This is the most common comfort food you can find in Penang but not widely available in many restaurants. Try it at the Kimberley Street Duck Kway Chap in George Town.
People have been known to travel from all over Malaysia just to score a plate of nasi kandar—rice drenched in at least two types of flavoured curries accompanied by fried chicken, fish, mutton or seafood and a myriad of vegetables. Originally introduced by Tamil Muslim traders from India, what started as a simple rice and curry dish carried in pots to port workers in Penang has come a long way since then. Try it at the Hameediyah Restaurant in Lebuh Campbell and the Nasi Kandar Beratur Original in Jalan Masjid Kapitan Keling.
The Penang Hokkien mee is delicious due to its rich prawn and pork soup base. It’s normally eaten with yellow noodles and rice noodles, however, Penangites sometimes opt to have it with instant noodles too. Penang Hokkien mee is always garnished with fried shallots and special spicy prawns. It’s available in most coffee shops and street food stalls in Penang, the most notable of which is 888 Hokkien Mee in Lebuh Presgrave.
Penang’s asam laksa is definitely a must-eat when you’re in town. With a strong fish and tamarind soup base and thick rice noodles, this sour and spicy dish is both light and substantial. It’s available in most coffee shops and street food stalls in Penang but you should head to the Penang Road Famous Laksa shop in Lebuh Keng Kwee for the best version.
Char koay teow is a stir-fried rice noodle dish of southern Chinese origin. It is made with flat rice noodles stir-fried over intense heat in a well-seasoned wok with cockles, Chinese sausage, bean sprouts and fish cake. What makes it so addictive is the distinctive wok flavour created by the masterful stir-frying technique. Distinctive and unique in its taste, there is no char koay teow dish that tastes like the one in Penang. You’ll find it in most coffee shops and street food stalls but our vote is for the Presgrave Street Ah Shen Duck Egg Char Koay Teow and the Siam Road Charcoal Char Kuey Teow.
Don’t worry about not finding the small lane where the Penang Road Famous Teochew Cendol stall is located. Spot the long queue off Lebuh Keng Kwee and you will be in the right place. Cool yourself down after a walk round George Town with a bowl of Penang cendol, a local dessert with a coconut milk and gula melaka (palm sugar) base, topped with red beans, pandan-flavoured noodles and shaved ice. Aside from green jelly, additional toppings like diced jackfruit, sweetened red azuki beans or durian can be added. While it is a staple of Penang’s street food, cendol is typically served during festive occasions such as Eid al-Fitr.