A plate of Kerabu Bee Hoon which can be found at the popular Padang Brown food court at the Dato Kramat area.
Kerabu Beehoon is actually an unique but vibrant-flavored Nyonya style dish made up of rice vermicelli (bee hoon) tossed with sambal belacan, calamansi juice, and lots of spice/herbs.
Usually a plate of chicken served in a brown gravy with some sides, Hainanese Chicken Chop is created by the Hainan people who migrated to Malaysia.
Located at Zoo Road in Ayer Itam, this main branch of Ah Leng Char Koay Teow can be found at a residential housing area and off the main roads. Ah Leng, the man itself, can usually be seen frying his Char Koay Teow during the evenings (the stall opens in the evening). There is another branch located at Dato Kramat Road, George Town which is usually manned by his children.
A plate of a typical Penang Wanton Noodles (or commonly called Wantan Mee here). Wanton noodles here can be served in both soup or dry style, and is usually accompanied with slides of char siu, vegetables and of course, the wantons.
Koay Teow Soup (commonly known here as “Koay Teow Th’ng” locally), is a dish usually consists of koay teow (translated literally as ricecake strips), fish balls, duck meat or pork, lettuce and spring onions cooked in a bowl of hot clear broth. This particular stall is quite popular with the locals and is located at Hutton Lane, George Town.
One of the famous dinner time Hookkien mee stalls in George Town is the one at Presgrave Street. Sometimes known just as ‘prawn noodles’, it is a common hawker street food in Penang and a ‘must try’ for those who have been to Penang.
The Penang International Food Festival is a 16-days event celebrating the diversity of Penang food, ranging from popular local hawkers street food to ‘fringe’ food festival featuring cafes, food trucks and so on. The festival starts from 15th to 30th April.
For more info, please refer to its Facebook page: https://www.facebook.com/penanginternationalfoodfestival/.
Curry Mee is a popular local food here which can be found in most coffeeshops or hawker food courts in Penang. It is a type of yellow noodle dish served with cubes of pig’s blood, cockles, cuttlefish, shrimp, and fried tofu puffs, all of these in a coconut milk curry gravy.
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.
