6 Best Street Food Worth Waiting for the Lines
posted at: 29-05-2019 | author: foodcrush

Wherever you may be in Penang, you will always fine a certain eatery that has an unusual crowd compared to the others. Why would someone queue up and wait patiently just to have a fill of their stomach baffles most but not to those that have tried the food themselves.

@ell sentuhan emas

@ Sara Nadirah

@ Angie happy angie

Let us dive in into the 6 most notable street food that are always packed with loyal patrons.

Deen Maju

Make no mistake, the synonym of Penang is actually Nasi Kandar. Well, most will agree to it given how much emphasis has been placed on it by locals and tourist alike over the years. The striking colours, the myriad of flavours and the many renditions of it makes Nasi Kandar one of the best gems when it comes to Penang culinary.

Deen Maju has a great combination of taste and reasonable pricing which appeals to many when it comes to the restaurant of choice. A local’s favourite and almost seemingly obscene to see how long the queue would be. Even with such a long queue, it typically takes a customer approximately 15-20 minutes only to place an order.

Once it is your turn, a common sight to behold is the sunset colours set upon a few aluminum trays. Shades of red, orange and yellow takes shape from the different curry paste and spices used, causing excessive salivation in most cases. Beef, chicken, squid, fish and many more that could only be summed up to one thing; you are definitely spoilt with choices.

@Shahrul Rizwan

Try out the fried chicken along with curry fish and lady’s fingers. Then again, any customization from the selection of dishes will still result in awesome tastiness.

The outcome- a highly messy looking rice soaked in different curry used with absolute zero attention paid on the overall aesthetics of it, but, just one spoonful and you will squeal with delight in appreciation of the signature of Penang Nasi Kandar.

@ Rosli Ahmad

Siam Road Char Koay Teow

News were abuzz about an uncle with his stall at the road side amassing legions of followers. It is none other than the famous Siam Road Char Koay Teow. Just of late, many were saddened by the news of its closure and yet magically reappear to capture hearts again and this time in his very own store.

Ranking at 14th in the Top 50 World Street Food Masters Awards back in 2017, has ultimately sealed his fate to be one of the most sought-after Char Koay Teow Maestro. His popularity has undoubtedly risen but the style of cooking and the exquisite flavours are well retained and idolized by his loyal customers over the years.

Now with the new shop in place, which is just opposite of where his stall once was, patrons can sit back and enjoy a plate of Siam Road Char Koay Teow. Operating hours are from 12pm-7pm daily while closed on every Sunday. Time to make a beeline for it.

@ Angie happy angie

@ KT Tan

Penang Road Famous Teochew Chendul

Cendol or Chendul as what they call it in Penang is an iconic dessert in Malaysia, drawing its origins from Indonesia. While Malacca is famous for it and comes with a heavy topping of the Gula Melaka, the Penang rendition puts more emphasis on the fragrant coconut milk while maintaining a portion of not heavily laden Gula Melaka. For those that preferred a more subtle and well-balanced taste, this is the Chendul outlet for you.

The founder Mr.Tan started his stall back in 1936 to support his family. Fast forward to the present, it is being managed by the third generation, and still keeping the business within the family even though it has proliferated into many branches.

After all the main meals to be had in Penang, it is good to have a bowl of Chendul here to combat the scorching heat. Throngs of patrons will be lining up but don’t be intimidated by it as business is brisk. They work fast and before you know it, you will be slurping away from a perfect bowl of shaved ice, chendul, kidney beans and Gula Melaka.

@ Penang Road Famous Teachew Chendul

Hameed Pata Mee Sotong

From a halal perspective, usually when there is a mention of Penang food, the first thing that comes to mind is Nasi Kandar. However, when it comes to noodles, Penang mee goreng will surely come to mind. Enjoyed by the masses and all races in the beautiful multiracial island of Penang, is Hameed Pata Mee Sotong Special.

In operation since 1978 and now it has been handed down to Shahul Hameed Syed Mohamed from the second generation. This outlet is easy to be located as it is housed in Kota Selera Padang Kota. It is not an unusual sight to see people lining up half an hour before its opening at 12 noon daily and closes at 8pm, except on Sundays. There are two varieties for you to choose from, either Mee Rebus Sotong or the Mee Goreng Sotong.

Without a doubt that there are numerous stalls in Penang selling their rendition of Mee Sotong but what sets this particular outlet apart is the way their noodles are being cooked and the paste used for flavoring. Due to the extensive orders received simultaneously from a few customers, the noodles are cooked in a huge wok and their signature special gravy used which is always in the right proportion.

One can’t help but wonder how they can maintain the consistency of it. With a generous topping of the “sotong” in a fiery red paste, it is undoubtedly very appetizing even on a first glance.

Complete your meal with a coconut shake at the stall next door. It is utterly satisfying that we wouldn’t be surprised to see someone having both the Mee Goreng Sotong and Mee Rebus Sotong at the same time.

@hyda hamzah

@Thai Pin Tan

Kim Leng Loh Mee

Located in Restaurant Joo Huat at Perak Road, is the classic Loh Mee stall more commonly known as Kim Leng Loh Mee. They were even featured before on TV as their fame has caught the attention of food channels. Thick and darkish is the epitome of the gravy and highly rich in flavor.

@ taufulou

They are definitely not stingy with the finest ingredients used to create the ultimate bowl of Loh Mee. Filled with ingredients such as herbal egg, chicken feet, pig skin, pig intestine, it is definitely not for the faint of heart. To add flavour to it, a special blend of garlic vinegar sauce and chili paste is introduced in the bowl of Loh Mee.

It is an almost sinful sight to behold with a hot piping starchy gravy on the boil and an enormous pot of herbal eggs sitting next to it is clearly evident of a great dish in the making.

@ HorseBeh

Kimberly Street Duck Kway Chap

Kimberly Street is the place to be when it comes to looking for great local food during dinner time. Heaps of stalls can be found lining up the busy street with an eternal trail of smoke lingering up in the air.

For a certainty, one would notice a particular stall somewhere in the middle amidst the many vendors there that always have an exceptional crowd. It is none other than Kimberly Street Duck Kway Chap. Even the famous vlogger Mark Wiens from Migrationology has tried the dish himself and written about them.

Retaining a well-guarded family recipe of Kway Chap making for 3 decades, the noodles are still made in-house. Complimenting the already fascinating noodles are the rich-in-taste duck meat and also a choice of addition of innards. The broth is highly rich in flavour of tea and the articulate taste of duck meat. To most Penangites, it is considered a must-have comfort food for dinner.

@ bob tan

@Kelvin Kuok

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