Located amidst the Uda flats in Tanjung Tokong, Ah Wang Cafe’s toast is a popular and old favorite among the locals here for tea time. The toast is normally served with its homemade kaya, or rather with a combination of kaya and butter. There are a few types of breads available, including wholemeal Benggali bread (as shown here). In addition to toast, the cafe also serves drinks like coffee and tea. The best time to go here is during late noon, from 2-4pm as the cafe only opens after noon (closed on Sundays).
Here is a Google map to the cafe – LINK.
From farthest in the picture; Fried oyster, fried beancurd and hokkien mee.
Unlike the Chee Cheong Fun style in Kuala Lumpur or Hong Kong, Penang’s Chee Cheong Fun is special in its won way where the steamed rice rolls are eaten with its secret recipe sauce. The sauce is what sets it different in Penang. Each hawker stall that sells Chee Cheong Fun will claim that their stall has the tastiest sauce. The above picture was from the stall located at the Genting Coffeeshop, in Greenlane, Penang. This particular stall’s sauce is made using peanut butter paste as one of its ingredients.
Although Chee Cheong Fun is usually available at any time, it is commonly taken during breakfast or brunch.
Char Koay Kak or Fried Radish/Carrot Cake is a common and popular hawker food in Penang. The ingredients of this dish usually consists of carrot cake cubes, bean sprouts, salted turnips which will be fried together with an egg or chilli.
Pasembur is a type of Malaysian Indian salad consisting of shredded cucumber, potatoes, beancurd, turnip, bean sprouts, prawn fritters, spicy fried crab, fried octopus or other seafoods and served with a sweet and spicy nut sauce. Pasembur can be found popularly in Penang, mostly along Gurney Drive.
Maggi Goreng (or translated as “fried Maggi noodles”) is a common style of cooking instant noodles of the Maggi product brand which is common in Malaysia. This dish can be generally found at Maalay or Indian Muslim (or Mamak) food stalls in Malaysia. Maggi Goreng is prepared by stir-frying the noodles with vegetables and eggs.
Nasi Kerabu (or Kerabu Rice) is a type of Malay rice dish originated from the east coast states of Peninsular Malaysia such as Kelantan and Terengganu. The blue-coloured rice (the color being a result of petals of clitoria ternatea flowers used in cooking it) is often eaten with dried fish or fried chicken, crackers, pickles and other salads.
Hokkien Mee (or also known prawn mee/prawn noodles), is a type of Chinese noodle dish cooked in spicy prawn broth together with bean sprouts, boiled egg, slices of pork and of course, the prawns. A very popular and common local dish here, it was said to be brought here by immigrants from the Fujian province in southeastern China.
Satay is the famous meat-on-a-stick and is a traditional Malay food also commonly found in Penang. It is typically made from marinated meat such as chicken, mutton or beef, which is then skewered onto bamboo sticks and grilled over fires of charcoals. A fresh salad of cucumbers and onions are often served together with a spicy-sweet peanut dipping sauce for the satay. Ketupat, a Malay rice cake usually in the shape of a white rice cube, is also sometimes served together with satay.