paradise for food lovers
Penang cuisine is a blend of traditional Malay, Chinese and Indian dishes, as well as local variations such as Baba Nyonya or Peranakan, which combine local ingredients and Chinese and Malay cooking methods. Visitors can find a wide variety of signature dishes in hawker centres and shops throughout George Town.
A man prepares the famous mee goreng mamak with yellow noodles, beef or chicken, prawns, soy sauce, vegetables and egg
Aside from the city's famous historical buildings in various styles, from old British colonial mansions to Chinese antique shops and mosques, Penang is also an ideal island for walking and enjoying street food culture.
What makes Penang cuisine special?
One person who has made a name for himself in Malaysian cuisine is Penang-born Malaysian chef and restaurateur Norman Musa. He has not only written books on Malaysian cuisine and hosted cooking shows, but is also considered an ambassador for the country's cuisine, promoting its signature dishes through food festivals abroad and his UK-based restaurant in Manchester. According to Musa, what makes Penang cuisine special is not just the unusual dishes, but also the unique atmosphere that fills the streets with the sounds of cooking and the delicious smells that permeate the air. "It's something you can only experience in Penang and nowhere else in Malaysia."
The piping hot kerbside is often accompanied by a delicious char koay teow, flat noodles mixed with chilli sauce, prawns, tofu, cockles, egg and bean sprouts.
Meanwhile, Penang-born food writer Robyn Eckhardt explains what makes Penang's cuisine stand out from other parts of Malaysia. "Many street food chefs today are second or third generation stallholders in Penang, while street food culture is starting to disappear in Kuala Lumpur due to modernization. In Penang, there are still craftsmen and artisans who continue to do their work, not to serve tourists but to serve the needs of the locals. Vendorsasam laksaFish is still piled on top of the noodle bowl. Shrimp paste and soy sauce are still fermented in barrels in the traditional way."
Tips for first-time visitors to Penang
Assam laksa with sour fish soup broth
If you are new to Penang food in particular and Malaysian cuisine in general, try not to get carried away by every stall or think "I won't leave until I've tasted everything".
However, many of the portions here are relatively small and reasonably priced, meaning you can comfortably try a variety of dishes.
And for a truly authentic street food experience, skip the hotel breakfast buffet. Just stroll down the street and look for stalls that are popular with locals.
Delicious food according to experts
Eckhardt introduces:Char koay teow, asam laksa, nasi kandar, thosai and roti (savory, not sweet like in Thailand), lor bak and koay teow th'ng.
Musa introduces:Nasi lemak, beef rendang, char koay teow, roti canai.
