Must-try Street Food in Penang

Hidden in a Malay-style coffee shop, the environment here is bright and welcoming. The signature dish is curry mee (noodles) cooked in a savoury-sweet white curry base made with coconut milk, and guests can add ingredients according to their own preferences.

A must-try here, to pair with a bowl of the signature curry mee, is the roasted pork, which is phenomenal. Another recommendation is the shop's sweet potato glass noodles, which are also paired with the signature curry soup. Don't miss their homemade chilli sauce! If curry mee is not your thing, the pork porridge and boiled chicken are also worth a try.

Renowned for its laksa, this well-known establishment offers a delectable bowl of rice noodles immersed in a sardine broth that boasts remarkable depth and a symphony of flavours, complemented by an assortment of condiments and seasonings. For those seeking a heartier meal, pairing the laksa with a serving of char kway teow cooked with duck egg is highly recommended.

With a legacy spanning nearly four decades, this curry mee shop is now helmed by its third-generation proprietors. Nestled within a bustling food market, it serves up tantalising bowls of curry noodles from 5:30 a.m. to 11 a.m. A favoured breakfast spot of Penang locals, it is advisable to arrive early before the limited ingredients run out. The curry noodles offered here boast a creamy coconut milk base, infused with a spicy and toothsome curry sauce.

To make the experience more memorable, the soup is adorned with plump and half-cooked clams, exuding a delightful sweetness and juiciness. Accompanied by a side of chilli sauce, diners have the option to add an extra kick of heat by blending it into the soup, thereby elevating the overall flavour profile.

Nestled within a charming alley in the bustling Air Itam market, this eatery finds itself amidst a plethora of local street food stalls.

Specialising in affordable Penang-style curry mee, it offers exceptional value for money. What sets this place apart is its distinctive cooking method, utilising a charcoal stove to prepare the noodles. The resulting broth achieves a perfect balance, infused with a homemade chilli paste, spices, and rich coconut milk. Notably, the inclusion of delectable ingredients such as airy tofu puffs and tender squid enhances the overall harmony of flavours.

Conveniently located just a few meters away from the renowned Kek Lok Si Temple, finding the shop is a breeze. It is advisable to dine in before 1 p.m., as the lunch hour tends to be busy, and popular items may sell out quickly.

Established in 2000, this cosy hawker stall, currently run its second-generation owners, has been operated by a Halal-certified family.

Positioned at the entrance of Sri Weld Food Court, renowned for its pocket-friendly offerings, this humble post is particularly celebrated for its signature Nasi Lemak. This fragrant coconut rice dish is wrapped in leaves, generously drizzled with a piquant homemade sambal sauce, and accompanied by a selection of six delectable toppings such as ikan bilis (fried anchovies) and hard-boiled egg.

If you yearn for an authentic Halal-style breakfast or snack experience akin to the locals, this is the place to be. However, exercise caution if you have a low tolerance for spiciness. Go easy on the sambal as it packs quite a fiery punch.

With a rich history spanning over two decades, this shop, now managed by second-generation owners, has become a cherished culinary gem in Butterworth, Penang. Nestled alongside the bustling Jalan Raja Uda road, the establishment enjoys the shade of a majestic tree.

The true highlight of this eatery lies in its specialty dish called Mee Jawa, available in two delightful variations: the original and the fried noodle rendition. Opting for the original Mee Jawa is highly recommended, featuring eggy yellow noodles bathed in an enticing sweet-and-spicy pumpkin broth. The dish is thoughtfully accompanied by tofu, egg, crushed peanuts, and crispy prawn crackers. For an enhanced experience, it is suggested to crumble the crackers and relish them with the zingy tang from the calamansi.