Teochew

In the heart of Penang's culinary scene, Teksen stands tall as a symbol of perseverance, family tradition, and gastronomic excellence. What began as a humble porridge stall, run by a determined Hakka immigrant, has evolved into a celebrated dining institution, now recognised with a MICHELIN Bib Gourmand. Discover the inspiring story behind this beloved Penang icon, where each dish is a tribute to the grit and passion of three generations.

Patience is the key to achieving rich umami flavour and melt-in-the-mouth consistency in this classic Teochew dish, says Dylan Ong of The Masses.

Good food does not have to be expensive. The MICHELIN Guide Bib Gourmand selection was created to allow everyone to eat well without spending more than HK$400 while you are in Hong Kong.

These bouncy balls of fish paste can be used in braises, stir-fries and soups.

From a Chinese restaurant in a 170-year-old Teochew clan club to a brand-new celebrity restaurant, here are where you can get your muay and orh nee.

No question about it, these treats are worth setting the alarm for.

Five stalls to visit for thick, fresh slices of grouper or batang fish in clear, tasty soup.

Even at 2am, these stalls offer comfort in the form of side dishes and a hot bowl of plain rice congee.