When I first got to Kuala Lumpur, within a week I gained 4 kilos from eating too much. I mean, how can anyone not? Malaysian food is the bomb diggity. With all my excitement and wide-eyed moments every time I tried something amazing, my local friend told me that I’m just getting started.
He said that food in Kuala Lumpur is amazing but Melaka is better and Penang is the table-flip-this-is-too-good food. That got me extremely excited, especially for someone who loves to eat.
I was going to stay in Penang for about 10 days and I wanted to schedule my meals to the top places to visit. In the end, there were too many places to try that I never got to go to, but my experience was overwhelmingly good.
Below are all the places I visited and my thoughts on each place or dish. If you can find the time to visit Penang, book that flight now!
Nasi kandar is anything with steamed rice (nasi) and curry. The term “kandar” originated from the act of carrying their rice and curry in pots, hung off bamboos, and then carried onto their shoulders. This rice and curry meal was sold to laborers back in the 1900s in George Town. Originally, nasi kandar was made of… Continue Reading
So what is roti? It’s an Indian-influenced flat bread popular across Malaysia. It’s usually eaten for breakfast or snacks, paired with some dal or other curries. It comes out as a chewy and flaky piece of bread with layers. The texture makes the difference compared to other Indian flat breads like naan… Continue Reading
Wantan Mee is translated to dumpling (wonton in Cantonese) noodles (mee in Hokkien). It is served differently from different countries and even in Malaysia, it can vary from region to region. A common “Malaysian touch” is the addition of char siu (Cantonese-style barbecue pork) and in some places, separating the wontons in another bowl… Continue Reading
The Chulia Street Night Market is a must visit-should definitely not miss for any foodie or practically any hungry human being visiting Penang. In the evening, the street of Chulia brightens up and gets bustling with about a dozen and more hawkers set up their stalls in push-carts with tables and chairs set up in the roadside like one big ole feast just for you… Continue Reading
The name Bak Kut Teh literally translates to “meat bone tea” in Hokkien dialect. Despite its name, there is in fact no tea in the dish itself. In between the 19th century it is believed that some Chinese workers first introduced this soup dish in Malaysia. The dish became famous as a breakfast dish served in the port town of Klang Valley. As time passed by Bak Kut Teh also made its way to Singapore and Taiwan… Continue Reading
Penang Hokkien Mee can be easily be distinguished from its other variants; locally called as Prawn Mee, this dish, aside from its soft and chewy egg noodles, definitely highlights its star: the spicy prawn broth. The soup brings out the brine and sweetness of the prawns, building up the mild yet flavorful stock base from the shells and prawn heads. Pork bones are also used in the stock to add depth and slight meatiness to it without overshadowing gentle flavor of the humble prawn… Continue Reading
The Malaysian take of this Thai classic still resonates the symphony of the hotness and sourness of the soup. The Malaysian style Tom Yam is also usually served with noodles making it a great company to your typical tom yam broth, fresh vegetables and seafood… Continue Reading
Ayer Itam’s laksa is a sour fish and tamarind-based soup. Asam is the word for any ingredient that makes the dish sour in Malaysia. Main ingredients of the dish includes: shredded fish, finely sliced vegetables and daun kesum(laksa mint). Asam laksa is normally served with thick or thin rice laksa noodles and topped off with shrimp paste. It is actually one of Penang’s famous staple dishes and street food; with its sour broth from the tamarind base, it brings out the subtle flavor the fish and prawns which surprisingly is a good combination… Continue Reading