Penang is truly a foodie paradise with its variety of street or hawker food. A trip to Penang will not be complete without sampling the many offerings from this hawker paradise. In fact, one wished one has more than one stomach! Prior to the trip, I did up a list of food that I want to sample and the restaurants/cafes/kopitiams to go to for these food.
First off the list was Joo Hooi Café as it was within walking distance to Cititel Penang, the base for this trip. Joo Hooi Café is located at 475 Jalan Penang at the crossroads of Lebuh Keng Kwee and Jalan Penang.
This café has one of the best assam laksa in town. The assam laksa here has more chillies and it comes with a generous amount prawn paste or ‘har gou’ that add more flavor to the dish. A bowl costs RM4.00 these days. Georgetown is now a world heritage site, hence the higher prices!
We also ordered otak-otak just to try it out. It was only average – there was not much fish meat and it cost RM3.00 a piece.
Another must have is the famous Teochew cendul. It is actually from a stall operating at Lebuh Keng Kwee. There are 2 stalls, choose the one adjacent to Joo Hooi. One can taste the gula melaka in the cendul which gives it more aroma as well. Definitely a good refreshing choice on a hot sunny day.
If the cendul is ordered in Joo Hooi, it will cost RM2.60 but if it is taken at the stall, it only cost RM2.10. The owner of the cendul stall has a shop just further down Lebuh Keng Kwee, a short walk away from the stall.
Next stop is Kafe Kek Seng located at 382-384 Jalan Penang. To get there, take the overhead bridge. This kopitiam is well known for its homemade durian ice-cream.
The ice-cream has a rich and flavourful durian taste. To be honest, I think it is better than the one I had in Bentong.
While at Kek Seng, we couldn’t resist ordering a bowl of koay teow soup or koay teow th’ng. It was nice as the soup base was sweet. We also tried the popiah which was not too bad either.
Dinner was at Kedai Kopi Sin Guat Keong at Lebuh Kimberley. The mission was to try out the char koay teow (stir-fried rice noodles) from the stall outside this kopitiam. The man has been operating this stall since 1954. He uses charcoal to fry his noodles which probably explain the ‘wok hei’ one gets from the plate of char koay teow.
The mee rebus on the other hand was only average. Though it had enough ingredients – ie half egg, cuttlefish, beancurd and prawn fritters, the gravy doesn’t have enough potatoes.
Dinner was rounded up with a glass of iced soya bean and tau fu fa (tofu pudding/custard) from a stall at the corner next to Sin Guat Keong.
Another popular stall here is Sky Emperor Chicken Feet Koay Teow Soup. This stall is on the same row as the char keow teow stall. This stall is famous for its braised chicken feet and koay teow th’ng. They also have braised drumstick, chicken wing and egg if you don’t fancy chicken feet. We didn’t try the food here as we were already full.
Stay tuned………………..more to come 🙂