Rustic, humble yet magnificent in the way every component comes together, the food native to Penang is unrivalled in all aspects. Whether it’s stir-fried and brimming with heady aromas of wok hei, soupy or saucy, there really isn’t anything quite like it

This is nothing like the hawker fare we’re used to, we assure you. From the iconic char koay teow to the humble nasi kandar, we bring you some of our personal favourites whenever we visit this island off the mainland of Malaysia. Disclaimer, we’re well aware that we missed out on a few but then again, we only had 2 days.

ASSAM LAKSA

A tad sourish and a lot less creamy than the laksa we’re used to, Assam laksa is made by stewing poached mackerel along with tamarind juice—which is what gives it its distinct sourish undertone. The broth is full-bodied, usually thick, fragrant and slightly sweet.

CHAR KOAY KAK

Similar to our fried carrot cake sans the sweet, sticky dark soy glaze, this version has a much deeper wok hei flavour and is more savoury than sweet. Bean sprouts are often added towards the end to give the dish an added crunch.

CHAR KOAY TEOW

Out of the many famous dishes synonymous to Penang, few come close to char koay teow. This dish comprises flat rice noodles, stir-fried over charcoal in a wok along with prawns, cockles, egg, bean sprouts and slices of fish cake. The smoky, wok hei flavour in this dish is immense, and the absence of sweet sauce makes this version considerably more savoury.

There are some versions that do without pork lard, making them Muslim-friendly, but seriously, char koay teow isn’t char koay teow without it. Period.

HOKKIEN CHAR

The best and most accurate way to describe the taste of Hokkien char is our fried Hokkien mee but with a darker, more robust flavour. The flavour of prawn is considerably more pungent in this and the wok hei is much more pronounced. Have it along with fresh sambal belacan and you’ve basically entered heaven.

KOAY TEOW THNG

A common noodle soup dish comprising bits of fish cake, fish balls, flat rice noodles and minced pork. This dish is nothing unusual, however, the one that we tried was heavily accented with fried garlic which gave the soup a much headier aroma and a more savoury flavour.

MEE GORENG SOTONG

The classic suppertime favourite, mee goreng is given a breath of new life in this version. Instead of serving it dry, their variation is much wetter with a saucier consistency. The addition of sotong is what makes this Penang favourite stand out as it gives the dish a nice chewy texture. This unique mee goreng may not tickle everyone’s fancy, but it’s sure worth trying.

NASI KANDAR

Hugely popular and something that can be had at literally any point in the day is nasi kandar. Essentially the Indian version of cai fan or economical mixed rice, what we always look forward to is ogling at stacks upon stacks of trays loaded with an assortment of flavourful curries, chicken, prawns, sotong, beef and so much more.

DUCK KOAY TEOW THNG

Not much different from regular koay teow thng, some versions tend to throw in duck meat instead of fishballs and the likes. This alternative is a whole lot meatier in flavour and features all sorts of edible goodies. Think duck meat, duck innards and for good measure, duck meatballs.

ROTI CANAI

Roti canal is not much different from roti prata, except that it is fluffed by hand right before serving. The curries that go along are typically made using mutton which boasts a deeper, more robust flavour. Feeling peckish? Add on an egg or even cheese too!

All photos are credited to @alvatronix.

Gone are the days where travelling leisurely is reserved for the wealthy. Vacations need not be extravagant and Singapore’s closeness to other Southeast Asian cities have equipped us with the privilege to frequent weekend travels. Why stay at home when you can venture out? Furthermore, Malaysian state Penang is only an 85-minute flight away from Singapore!

After spending a week in Georgetown, Penang, it dawned upon us that a getaway at this UNESCO World Heritage City is really a lot more affordable than what most people think – especially when you would be travelling without having to compromise on comfort. Starving yourselves is absolutely unnecessary and it helps that Penang’s street food is incredibly cheap.

From exploring Ernest Zacharevic’s street art, sampling Penang’s famous assam laksa to riding a trishaw, here is How You Can Travel To Penang For A 3D2N Trip With S$250 (All-Inclusive).

#1 EXLPORE ERNEST ZACHAREVIC’S STREET ART

Lithuanian-born artist Ernest Zacharevic’s street art is located all over Penang, where you can find interesting painted walls and wrought-iron caricatures. Each artwork humorously illustrates Penang’s unique colonial past and these 24 masterpieces are super popular.

$: Free

Various locations

#2 SAMPLE PENANG’S FAMOUS ASSAM LAKSA

The world-famous Assam Laksa encapsulates an interesting myriad of contrasting flavours; each mouthful of the tangy broth packs a punch of sweetness, sourness and even spiciness! Many ingredients – such as chilli, cucumber, mint leaves, onion, pineapple, prawn paste, poached mackerel, shallots and tamarind – are used to create this complex noodle dish.

$: Approximately RM$4 / S$1.30 per bowl

#3 PENANG ROAD FAMOUS TEOCHEW CHENDUL

Chendul (also spelt as chendol) is inherently a bowl of shaved ice dessert drenched in coconut milk and gula melaka. The refreshing treat is topped with kidney beans and pandan worm-shaped rice flour jellies. Eating this ice-cold dessert is a great way to combat Malaysia’s unbearable tropical heat. Chendul can be commonly found in roadside vendors across Penang.

$: RM$2.10 / S$0.70 per bowl

Jalan Penang, 10450 George Town, Pulau Pinang, Malaysia
Tel: +60 4-262 6002
Mon to Fri: 10.30am – 7pm
Sat and Sun: 10am – 7.30pm

#4 RIDE OR HOP ON A TRISHAW

Over at Penang, you can either hop onto a trishaw or even rent an entire trishaw to ride it around the city! It may seem a little outrageous but the experience will be a memorable one that you would still remember in years to come. The price varies across each rental company so do look around for the best rate before settling for one.

$: Approximately RM$22.50 / S$7.50 per hour

#5 MACALLUM CONNOISSEURS COFFEE COMPANY

At first glance, one cannot help but to wonder if the industrial-chic Macallum Connoiseurs cafe is actually a warehouse. We soon found out that it was once a factory and has since then retained its container-like vibes. The place is so huge that it even has its own outdoor carpark! Macallum Connoiseurs is also a proud owner of an on-site coffee roastery and coffee academy.

$: Coffees from RM$6; Mains from RM$10

1, Gat Lebuh Macallum
10300 Georgetown, Penang, Malaysia
Tel: +60 4-261 3597
Daily: 9am – 12am

#6 CHECK OUT HIN BUS DEPOT ART CENTRE

Hin Bus Depot Art Centre was formerly a bus garage, but has since then evolved into an open-space art venue. Artist Ernest Zacharevic had his first solo exhibition here and the rest is history. Today, visitors can drop by the art exhibits or check out the periodical pop-up shops.

$: Free

31, Jalan Gurdwara, George Town
10300 George Town, Pulau Pinang, Malaysia
Tel: +60 4-226 5691

#7 CHULIA STREET WANTON MEE

When daylight wanes away, Lebuh Chulia street awakens from her afternoon nap and transforms into a bustling food street. One particular vendor – with no visible signboard – is exceptionally famous for its springy wanton noodles. It is the go-to place for locals and tourists alike, even before celebrity food critic Anthony Bourdain sang praises of this glorious dish.

$: RM$3.50 / S$1.20 per small bowl, RM$4.80 / S$1.60 per large bowl

Lebuh Chulia, 10100 George Town, Pulau Pinang, Malaysia

#8 LIVE MUSIC AT CHINA HOUSE

China House is arguably one of the most famous cafes in Penang. The multi-concept venue features 14 different spaces and spans across 16,000 square feet; it is simply amazing how they can actually coexist together harmoniously. Think live band entertainment, Australian-style cafe, outdoor Chinese courtyard, a local art gallery and more! A definite must-visit in Penang.

$: Beers from RM$12 

153, Lebuh Pantai, George Town
10300 George Town, Pulau Pinang, Malaysia
Tel: +60 4-263 7299
Sun to Thu: 9am – 12am
Fri and Sat: 9am – 1am

#9 HIKE UP PENANG HILL

Penang Hill -otherwise known as Bukit Bendera – stands at 2,732 feet and boasts the highest point in Penang. Situated six kilometres away from the city centre of Georgetown, the forested area comprises a number of hills and could be accessed by the funicular railway or foot.

$: Free

#10 BANGKOK LANE MEE GORENG

Bangkok Lane Mee Goreng has been unanimously coined by natives as Penang’s very best. The stall can be easily missed if you do not look hard enough. It is found inside Seng Lee Coffee Shop, where the cook whips up fragrant plates of sweet and spicy fried noodles.

$: From RM$3 per plate

Seng Lee Café, 270, Jalan Burma, Georgetown, 10050, Pulau Pinang, Pulau Pinang Malaysia

#11 QUEUE FOR CHAR KWAY TEOW

As its name implies, Siam Road Char Kway Teow is located along Siam Road and you can opt for takeout or dine at the nearby coffee shop. The locals love him so much that many have nicknamed him as the God of Char Kway Teow. Each aromatic plate of stir-fried noodles is served with beansprouts, Chinese sausage, chives, cockles, eggs, fried pork lard and prawns.

$: Small – RM$5 / S$1.70, Medium – RM$5.50 / S$1.85, Large – RM$6.50 / S$2.20

Siam Rd. (off Jalan Anson), 10400 George Town, Pulau Pinang, Malaysia

#12 TELUK KUMBAR

For an unforgettable dining experience, head over to Teluk Kumbar, a tiny fishing village at the south of Penang Island. The remote area is where Penangites visit for the freshest mouthwatering seafood; in fact, you can see many sampan boats floating atop the waters! The deserted village also boasts a breathtaking views of the sunset, so don’t forget your cameras.

$: From RM$20 per person

#13 NEW LANE HAWKER CENTRE

New Lane Hawker Centre is a stretch of road with vendors lined up on both sides of the street. This is the one-stop destination where you get to savour a plethora of Penang local delicacies such as char kway teow, char koay kak, nutmeg juice and whatnot at very budget prices.

$: From RM$5.50 per dish

Lorong Baru, George Town, 10450 George Town, Pulau Pinang, Malaysia
Mon and Tue: 4pm – 10pm
Wed: Closed
Thu to Sun: 4pm – 10pm

#14 GRAVITY ROOF TOP BAR

Perched atop G Hotel Kelawi is Gravity Roof Top Bar, a stunning bar featuring alternative vantage points of Penang. Opened throughout the day and into the night, it is a great place to chill out with friends over a drink or two.

$: From RM$26 per cocktail

2 Persiaran Maktab, 10250, Penang, Malaysia

Daily: 12pm – 11pm
+60 4-238 0000

#15 BRUNCH AT BLACK KETTLE

Black Kettle only opened its doors for less than half a year, but has already become a popular brunch destination amongst locals and expats alike. The bakery-cum-cafe offers a plethora of freshly baked goods as well as sumptuous mains. Our favourite items were hands down the Smoked Duck Pasta (RM$28 / S$9.15) and Ramen with Slow Braised Beef (RM$24 / S$7.85).

$: Coffees from RM$7 ; Mains from RM$18

105, Beach Street, Georgetown
10200 George Town, Penang, Malaysia
Tel: +60 4-251 9270
Daily: 8.30am – 12am

TOTAL EXPENSES PER PERSON FOR 3D2N (ALL-INCLUSIVE)

4-Star Hotel Stay (2 nights): S$148 (for 2 persons)
Return Tigerair tickets: S$68** (per person)
Transportation + Return airport transfer: S$58
Food: S$50
Attractions: Mostly free
TOTAL: S$250 per person (all-inclusive)

** This fare is based on Skyscanner’s flight booking platform with no check-in baggage.

About the writer:
Hui Jun Ng is a staff writer for ladyironchef. She previously worked in the food and marketing industry. She loves traveling and enjoys exploring underrated destinations. In her free time, you will find her indulging in coffee and her all time favourite local dish – bak chor mee.

UNESCO World Cultural Heritage City Georgetown might be famous for their beautiful street art murals and historic infrastructures, but the Malaysian city’s biggest draw is hands down its wealth of mouthwatering street food. Hawker fare is truly a way of life for Penangites; roadside hawkers can be seen cooking up a storm in their pushcarts at almost every nook and cranny. 

Queuing up for street food has also long become a cultural norm in Penang, and waiting an hour for a bowl of noodles is deemed acceptable. Street food is taken so seriously here that as of 2016, foreigners are banned from being the main cooks to uphold the high standards of Penang’s authentic hawker culture. Yes, only locals will cook your Assam Laksa.

Penang’s numerous ethnic groups have largely influenced its local cuisine, and today, locals and visitors get to indulge in an amazing plethora of multicultural delicacies considered uniquely Penang. From Assam Laksa to Char Kway Teow, here are 10 Must-Try Local Dishes in Penang.

#1 ASSAM LAKSA

The world-famous Assam Laksa encapsulates an interesting myriad of contrasting flavours; each mouthful of the tangy broth packs a punch of sweetness, sourness and even spiciness!

Many ingredients – such as chilli, cucumber, mint leaves, onion, pineapple, prawn paste, poached mackerel, shallots and tamarind – are used to create this complex noodle dish.

#2 BAK KU TEH

Bak Ku Teh might not be as well-known as its other Malaysian counterpart dishes, but it is still a beloved staple amongst the Penang Hokkien natives. The direct translation of this Chinese dish means Pork Bone Soup and it is prepared with succulent pork ribs and Chinese medicinal ingredients.

The herbal pork broth is more often than not not spicy, and is best eaten with rice and fried dough fritters on the side.

#3 CHAR KOAY TEOW

Char Koay Teow is an aromatic plate of flat rice noodles that has been stir-fried over high heat with bean sprouts, belachan chilli, de-shelled blood cockles, (duck) egg, pork lard, prawns and soy sauce.

Needless to say, Char Koay Teow is far from healthy with its high saturated fat content, but it will be one of the best dishes you will ever eat in your entire lifetime.

#4 CHENDUL

Chendul (also spelt as chendol) is inherently a bowl of shaved ice dessert drenched in coconut milk and gula melaka. The refreshing treat is topped with kidney beans and pandan worm-shaped rice flour jellies.

Chendul can be commonly found in roadside vendors across Penang.

#5 CURRY MEE

Noodles are considered a key staple in Penang and the Curry Mee is another popular curry-based noodle. The primary ingredients used in the preparation of this dish are coconut milk, coagulated pig’s blood, fresh mint leaves, deep fried tofu, lemongrass and sambal paste.

#6 HOKKIEN MEE

Penang’s Hokkien Mee is different when compared to Singapore’s rendition, but one would find its broth awfully similar to the Prawn Mee in Singapore.

Originating from Fujian, China, this soup-based noodle dish boasts a rich seafood stock and chicken slices, fish cakes and prawns can be found in it. It is usually served with an egg and a dollop of sambal chilli.

#7 KOAY TEOW TH’NG

If you were wondering, Koay Teow Th’ng literally means ‘flat rice noodles soup’ when translated. The flat white noodles are served in a clear broth with an assortment of meat and seafood. Lettuce and onions are also used to give the overall dish an extra oomph.

While it is common to see handmade fish balls in your bowl, do note that recipes vary across hawkers.

#8 NASI KANDAR

Nasi Khandar is a Malaysian dish created by Penang natives. The Indian-Muslim dish is akin to Singapore’s economical rice (more affectionately known as cai fan), where one gets to select ingredients from a wide variety of curry-based meats and vegetables to go with their mildly-flavoured steamed rice.

#9 POPIAH

Popiah is the equivalent of soft French crepes – except that these delicate skins are actually rolled up and filled with a generous amount of stuffings. Think eggs, shrimps, vegetable stew, sauces and more. These savoury rolls are then sliced into bite-size portions and are great for sharing as appetisers. You can always opt for less or more chilli according to your preference.

#10 WANTON MEE

Wanton Mee might be a common dish among Southeast Asians, but we reckon Penang’s interpretation is among the best. The springy noodles are either served dry or dunked in soup, where the former would be tossed in tasty oyster sauce. The dish is completed with leafy vegetables, silky stuffed wantons and char siew pork slices.

About the writer:
Hui Jun Ng is a staff writer for ladyironchef. She previously worked in the food and marketing industry. She loves traveling and enjoys exploring underrated destinations. In her free time, you will find her indulging in coffee and her all time favourite local dish – bak chor mee.

Assam Laksa is a dish duly loved by many for its distinct spicy fish broth which brings about a complex burst of flavours, making it unbelievably satisfying and appetising. Every tourist who visits Penang is bound to be looking for a taste of this bowl of goodness. Locals too, treat this as a staple in their daily meals or even as a comfort food.

There is nothing more gratifying than slurping on the tangy and spicy broth for lunch or dinner, and it only makes you crave for more. The Assam Laksa is often served topped with an array of chopped vegetables with a spoonful of hae koh – a spicy shrimp paste dip.

Walk through any street in Penang, and you will be greeted by many stall vendors serving up bowls of this piping Assam Laksa to many of its patrons. It is addictive and is bound to get your stomachs churning in delight.

HOW IS IT PREPARED?

Though the flavours found in the Assam Laksa can be intense, its ingredients can be easily assembled and sourced from the wet markets. As derived from its name, one of the main ingredients found would be Tamarind, also known as Assam in Malay to give it a needed punch of tartness. Other than that, polygonum leaves, tamarind juice, lemongrass and mackerel are used to create a distinct sweetness in the Assam stock.

A spicy paste consisting of diced chilli, belachan and shallots are then poured into the stock before completion. Rice noodles are added in before garnishing it with chopped mint leaves, polygonum, lettuce, cucumber, pineapple and kantan.

HOW MUCH IS IT SOLD FOR?

The Assam Laksa is incredibly affordable, and can be purchased at RM5 – which amounts to less than S$2. Being one of the most famous hawker food in Penang, we are confident to say that one bowl is simply not enough. We always leave Penang with thoughts of having another serving of this spicy and appetising dish on our next visit.

WHERE CAN YOU FIND IT?

It can be found everywhere, and we really do mean everywhere. Since it is a commonly enjoyed hawker fare, we would recommend you to savour this from one of the street stalls for the most authentic flavours and a knoll of fresh ingredients. Who else is up for this great bowl of Assam Laksa?

About the writer:
Cassandra is a staff writer for ladyironchef. During her free time, she fuels her passion for fashion through shopping and indulges in all things food. She loves anything egg related and is always ready for a cafe-hopping adventure.