Penang Char Kway Teow
Stir-fried flat rice noodles with prawns, cockles, bean sprouts, chives, and Chinese sausage.
The must-try food that defines Penang, MY's culinary culture
Stir-fried flat rice noodles with prawns, cockles, bean sprouts, chives, and Chinese sausage.
A tangy and spicy fish-based noodle soup flavored with tamarind, shrimp paste, and ginger flower.
A fragrant prawn-based noodle soup served with boiled egg, pork slices, and fried shallots.
Steamed rice served with a variety of curry-based side dishes and mixed gravies.
A Malaysian Indian salad consisting of shredded cucumber, potatoes, tofu, and fried seafood fritters.
Egg noodles in a rich coconut curry broth, often featuring pig blood curd and cuttlefish.
Deep-fried marinated pork rolls wrapped in bean curd skin, served with a starchy dipping sauce.
A savory omelette made with small oysters, eggs, and a starch batter for a chewy texture.
Steamed rice rolls served with a unique Penang shrimp paste, sweet sauce, and chili.
Egg noodles served dry with dark soy sauce or in soup, accompanied by wontons and char siu.
A fruit and vegetable salad tossed in a thick, dark, and spicy shrimp paste sauce topped with peanuts.
Spicy stir-fried yellow noodles with tofu, potatoes, and squid, cooked in a wok.
A cold dessert with green rice flour jellies, coconut milk, and palm sugar syrup over shaved ice.
Traditional flaky pastries filled with a sweet and salty mung bean paste.
Flat rice noodles served in a clear broth with minced meat, fish balls, and lettuce.
A thin, crispy-edged pancake made from fermented rice batter and coconut milk.
Shaved ice topped with red beans, sweet corn, grass jelly, and various colorful syrups.
Fresh spring rolls filled with braised jicama, tofu, crushed peanuts, and sweet bean sauce.
Skewered and grilled meat served with a spicy peanut dipping sauce and cucumber.
Fragrant coconut milk rice served with sambal, fried anchovies, peanuts, and a boiled egg.