Penang 🍜🍛🍲

Kway Chap, 粿汁, literally means “cake gravy“ in the Chinese Hokkien dialect, where kway or kueh is the general term for rice noodles. This dish is made from a herbal soy broth with Chinese black vinegar and heavy on the Chinese five spice. There are generally two types of kway chap, one with pork, and the other, with duck.
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This dish is served with slices of duck meat, blood pudding, offal, bean curd skin, bean curd puffs and hard-boiled eggs. There are many Kway Chap stalls in Penang but the one on Kimberly Street, which has offal is particularly flavourful and is one of the most famous on the island.
💵 RM7.00 / portion
💫 5/5
#️⃣ #FoodForThought #KimberleyStreetKwayChap
#汕頭街權記粿汁專賣店 #汕頭街權記粿汁 #粿汁
#KwayChap
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Nasi kandar is a Malaysian Indian, also known as Mamak, mixed rice dish, where an assortment of meats are added to a plate of white rice, with various toppings to choose from including fried chicken, fish head curry, beef rendang, beansprouts, cabbage and popadoms. Nasi kandar is a unique blend of Malay and Indian flavours and spices.
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Line Clear is one of those spots that live up it its fame, where many of their best items come highly recommended. Be sure to always get the fried chicken, it is one of the best you will ever taste. The fish eggs when fresh, is divine. Do make sure that you ask for a mix of curry sauces over your rice, including the ‘black stuff’, they’ll know what you mean. Also, it is almost impossible to take a nice picture of the food which is definitely a hot mess.
💵 RM10.00 / portion
💫 5/5
#️⃣ #FoodForThought #LineClear #LineClearPG
#NasiKandarLineClear #NasiKandar #PenangNasiKandar #NasiKandarPenang
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👣 #FoodForThoughtInPenang

Curry mee is a Malaysian Chinese curry noodle dish, with Penang curry mee being distinctive in the use of seafood including prawns, blood cockles, tofu puffs and blood pudding, all mixed in a spicy coconut milk broth, served with a side of egg noodles or rice vermicelli.
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The soup stock is very light for a curry mee, but sweet with the fragrance of the sea. The blood pudding is firm, and what is interesting about this dish is the addition of curry cuttlefish, which is precooked giving that nice umami and rich curry flavour. The sambal is a must.
💵 RM5.00 / portion
💫 4/5
#️⃣ #FoodForThought #SistersCurryMee
#暹罗姐妹咖喱麵 #暹罗姐妹咖喱面 #姐妹咖喱麵 #姐妹咖喱面 #咖喱麵 #咖喱面
#CurryMee #CurryLaksa #CurryNoodles #Curry
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👣 #FoodForThoughtInPenang

Curry mee is a Malaysian chinese curry noodle dish, made with a curry santan (coconut milk) broth, prawns, chicken, tau pok (beancurd puffs), fuchuk (crispy beancurd skin) fishballs and beansprout.
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The penang variety of curry mee is normally seafood based, which normally includes squid and prawns. Helen’s curry mee however, is a good combination of a chicken based curry with seafood to follow. The broth was very creamy and had sweet overtones to it. The fishballs were a nice addition, with the fuchuk and tau pok adding a nice springy and crunchy texture. Not bad at all.
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💵 RM26.45 / portion
💫 4 / 5
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📍#LebuhMuntri #Penang #Malaysia
👣 #FoodForThoughtInPenang

Char Kway Teow is a teochew-hokkien fried flat rice noodle dish originating from the island of Penang. This dish is fried wth prawns, cockles and beansprouts, with some versions adding fish cakes, Chinese sausage and pork lard. The key ingredient for a good char kway Teow is for the noodles to be fried over charcoal with enough "wok hei", ensuring the dish have a slight burnt taste to it.
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Lorong Selamat char kway teow is one of the most famous versions you can find in Penang, and you can easily see why. The noodles are fried well, with enough wok hei, leaving that charred and burnt umami taste. The use of lard also makes the dish more fragrant, and the highlight of the char kway teow here, really is the giant sized prawns. It's almost like you're having prawns with a side of kway teow. A word of caution: for a great time, only go when its the old aunty frying.
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💵 RM12.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #KafeHengHuat #LorongSelamatCharKwayTeow
#CharKwayTeow
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📍#LorongSelamat #Penang #Malaysia
👣 #FoodForThoughtInPenang

Nasi lemak is a traditional Malay rice dish, cooked in coconut milk and pandan (screwpine) leaves, traditionally served with a side of boiled egg, sambal, peanuts, anchovies and cucumber. Nyonya nasi lemak is a variety found in Penang and Malacca, prepared by the baba and nyonya, also known as the Peranakan.
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The nyonya nasi lemak here is served with a fried fish and asam (tamarind) prawns over a rich coconut rice. The rice has a subtle and fragrant flavour, fluffy and almost silky. The richness of the rice is quite a rare find in itself. The fried fish was crispy and the asam prawns were outstanding, intense sweetness from the sea with a nice tamarind kick. Eat wth shells on to fully absorb the flavours. The sambal also had a nice belacan kick, with every component bringing the dish together in harmony. Simple and unadulterated goodness. One of the best nasi lemak you can find, a must visit when in Penang.
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💵 RM8.50 / portion
💫 5 / 5
#️⃣ #FoodForThought #MohTengPheowNyonyaKoayCanteen #MohTengPheow
#NasiLemak #NyonyaNasiLemak #NasiLemakNyonya
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📍#JalanMasjid #Penang #Malaysia
👣 #FoodForThoughtInPenang

Prawn mee, or colloquially known as Hokkien mee in Penang, is a spicy soup egg noodle dish, served with a spicy prawn stock. The broth is usually made with prawns shells and pork bone and is served with prawns, fish cakes, boiled egg, kangkung (morning glory) and sliced lean pork, garnished with fried shallots and a spoonful of sambal. This dish is also sometimes served with additional toppings including pork ribs, intestines and Chinese sausages.
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The most important part of a good prawn mee is the stock, and this is where Old Green House excels at. The stock has an intense sweetness, yet fragrant with garlic and shallot oil. Old Green House also sells a reputable lor mee which is why their boiled eggs are braised as well, adding a nice sweet flavour. The prawns were small, and could easily been sized up, but didn't take away from the experience. When had with pork ribs, the dish is elevated to a very hearty experience. The stock here has such reputation that other prawn noodle shop buy the stock from them. A little costly but it's definitely worth it.
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💵 RM15.00 / portion
💫 5 / 5
#️⃣ #FoodForThought #OldGreenHouse #OldGreenHousePrawnMee #老青屋 #老青屋虾面
#PrawnMee #HokkienMee
#蝦麵 #福建麵 #虾面 #福建面
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📍#JalanBurma #Penang #Malaysia
👣 #FoodForThoughtInPenang

Char Kway Teow is a teochew-hokkien fried flat rice noodle dish originating from the island of Penang. This dish is fried wth prawns, cockles and beansprouts, with some versions adding fish cakes, Chinese sausage and pork lard. The key ingredient for a good char kway Teow is for the noodles to be fried over charcoal with enough "wok hei", ensuring the dish have a slight burnt taste to it.
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There is not doubt this is one of, if not, the best char kway teow in Georgetown. The noodles were silky and fragrant. The pork lard were fried burnt wth crispy umami flavours, while the lard oil added a layer of dimension to the dish. The almost fully formed fried egg was fluffy and added a nice texture. Prawns were springy, blood cockles medium rare. You can see why it's so popular. However, the wait of 1 hour was a little much. Be warned.
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💵 RM7.50 / portion
💫 5 / 5
#️⃣ #FoodForThought #SiamRoadCharKwayTeow
#CharKwayTeow
🍽 #PenangCuisine #MalaysianCuisine #ChineseCuisine #StreetFood
📷 #Foodstagram #Gastronogram #Burpple #BurpplePG
📍#SiamRoad #Penang #Malaysia

Nasi lemak is a traditional Malay rice dish, cooked in coconut milk and pandan (screwpine) leaves, traditionally served with a side of boiled egg, sambal, peanuts, anchovies and cucumber. Nyonya nasi lemak is a variety found in Penang and Malacca, prepared by the baba and nyonya, also known as the Peranakan. This version is usually prepared in a more Chinese style, where the sambal tends to be a little sweeter with the use of more onion, and the rice a little richer.
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The nyonya nasi lemak here is served with a side of chicken curry, an omelette, a small pot of sambal and empingan (belinjo crackers). The rice had a rich and creamy aroma, typical of nyonya style nasi lemak, and the sambal sweet and concentrated, yet had the pronounced scent from the belacan (fermented shrimp paste). The sambal had a certain kick to it. Just tasty.
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💵 RM19.10 / portion
💫 4 / 5
#️⃣ #FoodForThought #MewsCafe
#NasiLemak #NyonyaNasiLemak #NasiLemakNyonya
☪️ #Ramadan #BukaPuasa #Iftar #IftarIdeas #Halal
🍽 #PenangCuisine #MalaysianCuisine #MalayCusine #NyonyaCuisine #PeranakanCuisine #StreetFood
📷 #Foodstagram #Gastronogram #Burpple #BurpplePG
📍#MuntriMews #Penang #Malaysia
👣 #FoodForThoughtInPenang