Food Bounties
Locals Favourite
Kimberly Street (Lebuh Kimberley) has long been one of the most famous street food streets in George Town, Penang, and the street has a specific Chinese influence to it.
While there are many things you can eat along the street, including a legendary place for char kuey teow, the most famous restaurant and food stall that attracts the biggest crowd each evening is Restoran Kimberly.
The flavor of the broth, the assortment of duck meat and pig innards, and the soft noodle rolls, made this bowl of duck kway chap outstandingly delicious.
21 habitants recommandent
Kimberley Street Duck Kway Chap
135 Lebuh KimberleyKimberly Street (Lebuh Kimberley) has long been one of the most famous street food streets in George Town, Penang, and the street has a specific Chinese influence to it.
While there are many things you can eat along the street, including a legendary place for char kuey teow, the most famous restaurant and food stall that attracts the biggest crowd each evening is Restoran Kimberly.
The flavor of the broth, the assortment of duck meat and pig innards, and the soft noodle rolls, made this bowl of duck kway chap outstandingly delicious.
Ang Hor Lor Restaurant is a restaurant which over half a century , The true taste of hokkien .Ang Hoay Lor serves authentic Hokkien dishes like bak kee soup or meat paste soup, an on-the-brink-of-extinction Hokkien classic made up of lean yet tender pork seasoned and coated in starch, and then dropped into a cauldron of boiling water with lots of cabbage and dash of white pepper.
The starch-coated pieces of pork are tender and smooth, while the cloudy, brownish soup is sweet from the cabbage and seasonings. The whole thing is garnished with chopped scallions and fried garlic.
Fried Tang Hoon (glass noodles) is a must-order at Ang Hoay Lor; the seemingly humble looking plate of noodles is fried with an abundance of oysters, shrimps, pork and choy sum
Fried Tang Hoon (glass noodles) is a must-order at Ang Hoay Lor; the seemingly humble looking plate of noodles is fried with an abundance of oysters, shrimps, pork and choy sum
Several dishes at Ang Hoay Lor include oysters with the most prominent being one of Penang’s signature hawker favourite — Or Chien or oyster omelette.
While you can find Or Chien across the island, there are not many Or Chien stalls that have successfully commanded a strong following. And even then, most of the hawker stalwarts are closed for dinner and the good ones specialize only in whipping up delectable Or Chien ie. you would need to pair the Or Chien with other (usually inferior) hawker fare from neighbouring stalls within the kopitiam.
Ang Hoay Lor Restaurant 洪火爐餐館
260 Jalan Brick KlinAng Hor Lor Restaurant is a restaurant which over half a century , The true taste of hokkien .Ang Hoay Lor serves authentic Hokkien dishes like bak kee soup or meat paste soup, an on-the-brink-of-extinction Hokkien classic made up of lean yet tender pork seasoned and coated in starch, and then dropped into a cauldron of boiling water with lots of cabbage and dash of white pepper.
The starch-coated pieces of pork are tender and smooth, while the cloudy, brownish soup is sweet from the cabbage and seasonings. The whole thing is garnished with chopped scallions and fried garlic.
Fried Tang Hoon (glass noodles) is a must-order at Ang Hoay Lor; the seemingly humble looking plate of noodles is fried with an abundance of oysters, shrimps, pork and choy sum
Fried Tang Hoon (glass noodles) is a must-order at Ang Hoay Lor; the seemingly humble looking plate of noodles is fried with an abundance of oysters, shrimps, pork and choy sum
Several dishes at Ang Hoay Lor include oysters with the most prominent being one of Penang’s signature hawker favourite — Or Chien or oyster omelette.
While you can find Or Chien across the island, there are not many Or Chien stalls that have successfully commanded a strong following. And even then, most of the hawker stalwarts are closed for dinner and the good ones specialize only in whipping up delectable Or Chien ie. you would need to pair the Or Chien with other (usually inferior) hawker fare from neighbouring stalls within the kopitiam.
Just a very mention of Curry Mee and most Malaysians will be gleefully thinking about the delicious hawker food staple that has satisfied the nation for years. The dish itself is unique to Malaysia, with its combination of yellow noodles and vermicelli with the spicy coconut milk laden soup. Commonly, the soup would be spiced up with additional chilli paste, and topped with dried tofu pok (tau pok), prawns and cuttlefish.
There are several variations of curry mee in Malaysia; however this is the most telling Penang version. What differentiate Penang Curry Mee from the others are the ingredients used; besides the aforementioned there is also additional pig’s coagulated blood cubes and bloody cockles. Even though society in general is moving towards a healthier palate, most believe that Penang’s Curry Mee will not taste as good without them.
Throughout the island there are numerous stalls offering this mouth-watering curry mee, with each of them offering its own version of soup and ingredients. The soup varies from a reddish coconut based broth to a lighter pale color, affectionately known to locals as White Curry Mee.
Besides curry mee, Hot Bowl is also famous for its Hainanese Chicken or known to locals as Pek Cham Kei. Surprisingly it is slightly cold, as the steamed chickens are refrigerated immediately after being cooked as this ensures the flesh remains smooth and the oils gelatinises.
13 habitants recommandent
Hot Bowl White Curry Mee
58C Jalan RangoonJust a very mention of Curry Mee and most Malaysians will be gleefully thinking about the delicious hawker food staple that has satisfied the nation for years. The dish itself is unique to Malaysia, with its combination of yellow noodles and vermicelli with the spicy coconut milk laden soup. Commonly, the soup would be spiced up with additional chilli paste, and topped with dried tofu pok (tau pok), prawns and cuttlefish.
There are several variations of curry mee in Malaysia; however this is the most telling Penang version. What differentiate Penang Curry Mee from the others are the ingredients used; besides the aforementioned there is also additional pig’s coagulated blood cubes and bloody cockles. Even though society in general is moving towards a healthier palate, most believe that Penang’s Curry Mee will not taste as good without them.
Throughout the island there are numerous stalls offering this mouth-watering curry mee, with each of them offering its own version of soup and ingredients. The soup varies from a reddish coconut based broth to a lighter pale color, affectionately known to locals as White Curry Mee.
Besides curry mee, Hot Bowl is also famous for its Hainanese Chicken or known to locals as Pek Cham Kei. Surprisingly it is slightly cold, as the steamed chickens are refrigerated immediately after being cooked as this ensures the flesh remains smooth and the oils gelatinises.
Enjoy yourself with a bowl of Penang famous chendol is a must after some mouthwatering dishes. Upon reaching Penang Road, you will spot enthusiastic crowd queuing patiently to taste the legendary teow chew chendol. Trust me, this is the street food you can’t afford to miss in Penang. They have been opened several outlets in Penang, but I still think that roadside one tastes the best.
67 habitants recommandent
Penang Road Famous Teochew Chendul
27-29 Lebuh Keng KweeEnjoy yourself with a bowl of Penang famous chendol is a must after some mouthwatering dishes. Upon reaching Penang Road, you will spot enthusiastic crowd queuing patiently to taste the legendary teow chew chendol. Trust me, this is the street food you can’t afford to miss in Penang. They have been opened several outlets in Penang, but I still think that roadside one tastes the best.