PENANG, MALAYSIA – On Penang Island, the convergence of Malay, Chinese, and Indian cultures have led to one of the most unique and vibrant food cultures in the world. It’s difficult to know where to begin when discussing the vast, delectable options for what to eat while you’re visiting Penang – and so today we start with a definite crowd-pleaser…an introduction to mee (noodles).
#1 Char Koay Teow
A staple breakfast food in Malaysia, Char Koay Teow is the way to start your day off right. The recipe varies depending on where you go, but usually you’ll get some mix of flat rice noodles, bean sprouts, char siu/Chinese sausage, seafood such as shrimp/cockles/squid, spring onions, and an egg. Although the mix differs, you will find that locals agree on two things that make proper Char Koay Teow…first, the wok must be hot. Very hot. That’s where the good char flavour comes from. And second, it must be made in individual batches. If someone is making a big wok-ful at once, the flavour is simply not going to be correct.
#2 Asam Laksa
Laksa is a Malaysian soup and is served in two varieties: Asam Laksa and Lemak Laksa. Asam Laksa has a strong fish broth, and has strong notes of sweet, sour, and spicy. The flavour profile on this soup is unlike anything I had had before…with a mix of fish, noodles, mint, chilies, ginger flower, pineapple, and more. This soup is not for the faint of heart, and in my opinion requires a couple of tries before you can really appreciate its many elements.
#3 Duck Koay Chap
For a rich bowl of hearty deliciousness, look no further than Duck Koay Chap, a Chinese soup that comes with thick rice noodles, roasted duck, egg, and herbs. This broth is one of my favourites in Penang, being rich and meaty but not greasy. Unlike many of the soups here, the rice noodles are small and broad, making this soup easy to eat with just a spoon and very little spillage down your chin.
#4 Hor Fun Poh Piah
Hor Fun is a type of flat white rice noodle, which is used in the making of several dishes. Hor Fun Poh Piah is a type of fresh roll made with these broad noodles, and in this case was stuffed with vegetable, shredded cabbage, and some ground meat. Over it goes a mild sauce, which gives the whole thing a slimy texture. I thoroughly enjoy this dish, however I know several people who don’t like the sliminess…so experiment wisely as this one might not be for everyone.
#5 White Curry Mee
Where is the best white curry mee in Penang? If you’re ever stuck for small talk, this is the question to ask. Curry Mee is a heritage street food dish in Penang, and everyone has a preference for where to find the best bowl. This simple soup has noodles, seafood, and fried fluffy tofu on top, and comes in varying degrees of spiciness. It’s so good I think an actual tear may have come to my eye when I tried it for the first time.
#6 Wan Tan Mee
And finally, no list of mee would be complete without the simple, humble, and delicious Wan Tan Mee…another breakfast staple for many here on the Island. Although this dish comes in both soup and dry versions, I recommend the soup as the broth usually packs in some very nice flavours. Freshly made egg noodles are the star of this dish, and then you’ll have some fried wan tan, wan tan dumpling, char siu pork, vegetable, and the very important pickled green chillies. Seriously, don’t skimp on the chillies even if you’re not usually into spicy foods. These pickled chillies are quite mild and add a nice acidic balance to the dish.
The Travel Binder 