Penang is a food paradise in Malaysia, the so-called food lovers.They need to come here to try a variety of foods attractive and unique here.Penang has people of all races and religions, so no wonder Penang is food paradise for many the type of food that attracts here.Around Penang, there are many attractive restaurants.So, in our Top 10 Must-Try Local Foods in Penang, below is the best food that you must try after you get to Penang, we believe you will not regret it when tasted various foods in Penang while eyeing the natural beauty of Penang.So plan your journey well, let’s go to Penang.
1. Char Koay Teow.
A familiar dish for Singaporeans. Char Koay Teow is a national favourite in Malaysia and Singapore. Of Course, Penang has their fair share of famous char koay teow stalls with their own signature taste. What I appreciated most from Penang-style Char Koay Teow is the flavor of ‘wok hei’, and the freshness of the ingredients. Also, going for the duck eggs option did give a richer taste to each mouthful of noodles. Ican’t vouch for Lorong Selamat’s Char Koay Teow to be the best in Penang, but it is definitely worth avisit.
2.Koay Teow Th’ng
Penang Koay Teow Th’ng or Koay Teow Soup typically comes with slices of pork, fish/eel balls, fish cake and a tasty broth with flat rice noodles; the soup stock is typically boiled from chicken or pork bones for more depth in flavour. Some variations include using duck meat instead of pork, while a dry version may also be requested.
3. Penang Asam Laksa.
A proud signature dish of Penang, Assam laksa is a rich and spicy, fish-based soup noodle broth of tamarind juice, chilli paste, lemongrass, topped with prawn paste and mackerel/sardine flakes. It has a tangy, wholesome flavor from the tamarind which some may find it too overpowering.
A variety of deep-fried seasoned strips of pork loin meat wrapped in beancurd skin, dipped in bowl of starchy braised sauce – the penang version tends to be on the sweeter side. Other Lor bak ingredients like fishcake, egg, sausage and tofu are also available in the mix.
Rojak is considered a colloquial representation of variety and mixture. Commonly found in Malaysia and Singapore, it is a salad of bean curds, fritters (you tiao), bean sprouts, cuttlefish and assortment of fruits covered in a thick syrupy peanut sauce. Freshly tossed with pineapple slices so sweet you would widen your eyes in surprise.
6. Mee Goreng.
Mee Goreng is an Indian Muslim dish. The famed Bangkok Lane Mee Goreng presents a substantial plate of noodles with generous portions of cuttlefish, potatoes and beansprouts. It is stir-fried with a tangy concoction of tomato, chilli and soy sauce. This would be a pleasure for those who favor quantity over quality. Nonetheless, a plus point for fancy display of wok skills and rhythmic tossing of noodles.
Another Indian Muslim dish that was claimed to originate from Penang, fragrant rice topped with different curry-based meat or vegetable dishes of your choice. Covered in similar fiery-red orange but the curry for each dish actually did taste different. Do beware as they use their chili and spices very lavishly. There is a whole street selling Nasi Kandar around Little India of Penang, along Lebuh Queen and Lebuh Chulia.
8.Penang Teochew Chendul/Chendol.
It is easy to spot the famous store for there is a never-ending queue outside Joo Hooi Cafe. Also, it is rather fascinating looking at the speed of preparation by the vendor. The quality however may not be as consistent – during the second trip there, the coconut milk tasted diluted and there was not enough gula melaka. This ice cold dessert is nonetheless a wonderful respite from the blistering tropical heat.
9. Ais Kachang.
If you are not a fan of coconut milk dishes, ice kachang (also spelt in Malaysia as ais kachang) is a combination of shaved ice and a mixture of red beans, grass jelly, sweet corn, assorted fruits, generously drizzled with rose syrup and condensed milk.
10. Apom Manis.
Also stylized as Apam or Apong, Apom is a thin crepe-like snack with a soft flour centre. It is normally sold as street snacks by both Chinese and Indian vendors. There are multiple variations of Apom; an addition of egg, bananas, coconut shreds or even brown sugar to the flour centre. These options diverse enough to keep customers coming.