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Saturday, April 18, 2015

Penang Street Foods Trip- Duck Meat Koay Teow Th'ng, Chee Cheong Fun,Indian mee goreng & Hokkien Mee

Penang; an island of food paradise in Asia. The large variation of Penang street foods have been lingered in my minds. Our aunts have always recommended us to try one of their favorites at a coffee shop called Kim Lee at Macalister Lane. My dad said that this stall has a long history where they have used to eat during childhood. 


Despite old age, Uncle Ah Hai takes care of everything from ingredients reparation, cooking and serving customers.

The pork bones, chicken and duck meat had been used as the main ingredients of the soup. A bowl of smooth koay teow with topped with slices of chicken and duck meat, two fish balls and garnished garlic for enhancing the aroma.

The portion of the koay teow th'ng was medium and our stomach could fit in another plate of chee cheong fun (steamed rolled rice noodles) from Seow Fong Lye Cafe. The cheong fun here was unlike what the southerners routinely have. The Penang's chee cheong fun served with thick and pungent shrimp paste (he ko), a dollop of chili paste and sprinkled with roasted sesame seeds. The shrimp paste has a slightly spicy and sweet flavor while the texture of the rice noodles was smooth, making it an excellent base for the savory sauce.



Mummy's otak-otak was the another Penang street food you may try.
It has different taste compared to the Southern region's otak-otak.
You may read the review here.

Before leaving Macalister Lane to the next street food stalls, we took some photographs in front of the heritage buildings. The historic architectures and old colonial buildings were so nice and well-kept. 



Indian mamak mee goreng/ noodles in Penang is very unique and really worth tasting. This stall, located in Seng Lee Café along Bangkok Lane. Unlike the other fried noodles, this Penang's version mamak mee goreng doesn't have prawns/fish balls. 

The mee goreng possess all the flavors to tingle the taste buds i.e. sweet, sour and spicy. The spicy stewed cuttlefish, mashed sweet potatoes, fried tofu cubes, crispy fritters, bean sprouts,crunchy fried shallots and slices of cabbages are the main ingredients of the mee goreng, The tomato gravy furnished the noodles with sweetness while the chili paste contributes spiciness accompanied with a slice of lime adding a hint of sourness to this irresistible dish. The taste of the mee goreng was delicious. Each mouthful had a mixture of crunchy, chewy and softness feeling. AWW.. I miss this dish very much! 


The last Penang street food that we had during this trip was Penang Hokkien Mee in Kedai Low Eng Hoo @ Lorong Selamat. The dish of yellow noodles mixed with vermicelli drenched in thick spicy broth made of prawns and pork, served with prawns, lean pork, boiled egg, a garnish of water spinach, bean sprouts and a sprinkle of fried shallots. Sadly, this dish was not up to our expectation as I could have better bowl of hokkien mee in KL.  



Recommended shops' location

1) Koay Teow Th’ng
Kedai Makanan Kim Lee
(behind Hong Leong Bank Jalan Burma)
Lorong Macalister, 11400 Penang, Malaysia
Business hours: 7.30am till 3pm

2) Chee Cheong Fun and Char Koay Gak
Kedai Kopi Seow Fong Lye
94C, Lorong Macalister,
11400 Penang, Malaysia
Business hours: 7.30am till noon

3) Bangkok Lane Mee Goreng
Seng Lee Coffee Shop (Corner lot)
270, Burmah Road, 10500 Georgetown, Penang
Business hours: 8.00am till 6.30pm


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