If you’re going to Penang and not planning your trip around food, you’re missing the best part. This island isn’t just famous for having one of Malaysia’s UNESCO World Heritage sites, it’s also known as the food capital of the country, where the food alone is worth the trip.
On my first few visits, I didn’t even bother with the museums or historic spots (I’m Malaysian, so I already knew most of the history). Like many other Malaysians, my trips to Penang are mostly centered on food: hopping from one hawker stall to another, sweating over spicy noodle soups, and chasing down famous cendol carts. You don’t even need fancy restaurants or a big budget — Penang’s best food is often served on plastic plates under fluorescent lights.
This is a guide to the must-try dishes in Penang, based on what we locals eat, love, and would gladly fly (or drive) back for. I’ve also listed places where you can find each dish — some are local secrets, others are already famous, but all are worth the calories.
Note: Just a friendly reminder that not every dish or restaurant mentioned here is halal-certified. Please do your own checks if you have dietary requirements, and always feel free to double-check with the restaurant directly before you visit. Happy hunting!
1. Char kuay teow
Char kway teow (CKT) is one of Penang’s most iconic dishes. It features flat rice noodles that are stir-fried over searing high heat in a well-seasoned wok, typically with fresh prawns, blood cockles, crunchy bean sprouts, Chinese chives, and egg. Many hawkers add thin slices of Chinese sausage (lap cheong) or small cubes of crispy pork lard, which melt into the noodles and add a layer of rich, savory depth.
What marks a good CKT is the “wok hei” — a smoky, slightly charred aroma achieved only through high-temperature stir-frying. It’s a difficult technique that relies on speed, timing, and instinct, and when done right, it makes each bite burst with flavor. The noodles should be slightly chewy but not soggy, and the ingredients caramelized just enough to cling together in a fragrant, oily sheen. If you’re feeling indulgent, ask for a duck egg instead of a chicken egg for an even creamier finish.
Although CKT is traditionally cooked in pork fat, it’s possible to find halal or lard-free versions if that’s important to you.
Best char kuey teow in Penang
Siam Road Charcoal Char Koay Teow (George Town) [Non-halal] — This is the stuff of Penang legend. The elderly uncle behind the wok has been perfecting his craft for decades, and the lines can stretch for hours. Get there early or be prepared to wait, but the smoky noodles are absolutely worth it. Opening hours: Tue – Sat, 12pm – 6:30pm; closed on Sun & Mon.
Tiger Char Koay Teow (George Town) [Non-halal] — A reliable spot with excellent consistency, Tiger’s version is packed with large prawns, duck egg, and a noticeable wok hei. Bonus: indoor seating and (slightly) shorter waits. Opening hours: Mon – Sat, 8am – 2pm; Sun, 9am – 2pm.
Ah Leng Char Koay Teow (Jalan Dato Keramat) [Non-halal] — This is the char kway teow for those who want to take it up a notch. Order it with duck egg for a richer, silkier texture, and ask for extra prawns or mantis shrimp if you’re feeling fancy. A bit more expensive, but many say it’s the best. Opening hours: Fri – Tue, 10:30am – 4pm; closed on Wed & Thu.
Halal char kuey teow in Penang
Halal / Muslim-friendly options:
- Bee Hwa Cafe (George Town) [Muslim-friendly] — A rare kopitiam serving pork-free Chinese food. Popular with Muslim locals. Opening hours: Mon – Sat, 7am – 3pm; closed on Sun.
- Left-Handed Char Koay Teow (Penang Times Square, George Town) [Muslim-friendly] — A pork-free, Chinese-style char kway teow stall run by a left-handed cook known for his flavorful wok hei and generous portions. Opening hours: Thu – Tue, 12pm – 6:30pm; closed on Wed.
- Man Char Kuey Teow Wet Style Penang (George Town) [Halal] — A halal stall serving Malay-style gravy-laden char kuey teow with bold, spicy flavors and a loyal local following. Opening hours: Fri – Wed, 5pm – 11pm; closed on Thu.
2. Penang asam laksa
Penang asam laksa is a tangy, spicy, and deeply aromatic noodle soup that’s unlike any other laksa you might have tried. This isn’t the creamy coconut-based version you’ll find in Singapore or other parts of Malaysia. The base is a rich, murky broth made by boiling down mackerel with tamarind peel, lemongrass, galangal, chili, and torch ginger flower.
The noodles are thick, slightly translucent rice noodles that are chewy and slippery. On top, you’ll find a colorful mess of garnishes: thinly sliced cucumber, red onions, mint leaves, pineapple chunks, bird’s eye chili, and a generous dollop of dark shrimp paste. It has even been listed among CNN’s “World’s 50 Best Foods”, and Penang is definitely the best place to try it.
Best asam laksa in Penang
Penang Air Itam Laksa (near Kek Lok Si) — One of the most famous places to try asam laksa, this stall has been around for decades. The broth is strong and thick, and they don’t hold back on the toppings. Great to combine with a visit to Kek Lok Si or Penang Hill, but expect crowds and limited seating. Only open on weekends. Opening hours: Sat & Sun, 11am – 5pm
Penang Road Famous Laksa (George Town) — This centrally located stall is part of the same alley as the famous Teochew cendol, so it’s perfect for a back-to-back food stop. Their version of asam laksa has a slightly cleaner, more approachable flavor, making it a great intro for first-timers. It’s also been awarded a Michelin Bib Gourmand. Opening hours: Thu – Tue, 9am – 5:30pm; closed on Wed.
Laksalicious (George Town) — A more modern, air-conditioned spot that still does justice to the dish. It’s a good option if you’re not quite ready to brave a roadside stall or simply prefer dining indoors. For a unique twist, try their signature laksa mojito mocktail. Opening hours: Tue – Sun, 11:30am – 7pm; closed on Mon.
Kim Laksa (Balik Pulau) — If you’re already in Balik Pulau, this is a convenient stop. They serve two types of laksa: asam laksa and siam laksa (with coconut milk). Opening hours: Wed – Sun, 10am – 4:30pm; closed on Mon & Tue.
3. Nasi kandar
Nasi Kandar is a glorious, chaotic experience on a plate. Originating from the Indian Muslim (Mamak) communities in northern Malaysia, this dish is built around rice — either plain white rice or biryani — and served with your pick of meats, vegetables, seafood, and curries. A lot of Malaysians like their nasi kandar drenched in a blend of different curry gravies, so we would ask for “kuah campur” (mixed gravies) or “kuah banjir” (flooded with gravy).
Common accompaniments include roasted, fried, or honeyed chicken, beef/mutton curry, sambal sotong (squid in chili paste), okra, fried cabbage, and boiled egg. Some shops also offer more luxurious sides like lamb shank or fried prawns.
Tip: Be careful when ordering at stalls that don’t display prices — especially if you’re choosing seafood. Items like prawns, squid, or fish head curry can rack up your total much faster than expected. It’s completely fine to ask for the price before they plate your food.
Best nasi kandar in Penang
📍 Hameediyah Restaurant (George Town) — Founded in 1907, this is said to be the oldest nasi kandar restaurant in Malaysia. Prices are slightly higher, but the food is top-notch and the setting is more polished. Try their lamb shank or beef rendang — they’re melt-in-your-mouth tender and packed with spice. Opening hours: Sat – Thu, 10am – 10pm; Fri 10am – 1pm, 3pm -10pm.
📍 Deens Maju Nasi Kandar (George Town) — Probably the most popular in town, this one draws long queues at lunch, especially for their crispy fried chicken and thick gravies. But the system is efficient, the portions generous, and the prices reasonable. Opening hours: Sat – Thu, 12pm – 10pm; closed on Fri.
📍 Line Clear Nasi Kandar (George Town) – Hidden down a narrow alley, Line Clear is a Penang institution. Open 24/7 and known for its old-school vibes, massive portions, and unbeatable curries. Opening hours: Mon – Sun, 8:30am – 12am
4. Hokkien mee (Penang prawn noodle soup)
Penang-style Hokkien Mee is a must-try for anyone visiting the island — and no, it’s not the same as the dark soy-based Hokkien Mee you’ll find in Kuala Lumpur. This version is a fragrant noodle soup with a rich, reddish-brown broth made by simmering prawn heads and shells with pork bones for hours, sometimes overnight. The result is a deeply umami soup that’s sweet from the prawns and savory from the meat.
The noodles themselves are usually a mix of yellow egg noodles and thin rice vermicelli (bee hoon), giving each mouthful a slightly different texture. It’s topped with juicy boiled prawns, thin slices of pork or chicken, half a hard-boiled egg, crunchy bean sprouts, and sometimes kangkung (water spinach). Some stalls add extras like fried shallots or fish cake for even more flavor.
You’ll often be served a small dollop of sambal chili paste on the side—mix it in to give the broth an extra kick. The balance between sweet, salty, spicy, and smoky makes this dish incredibly satisfying.
Best Hokkien mee in Penang
888 Hokkien Mee (George Town) [Non-halal] — This stall is practically a local institution and a favorite for its thick, flavorful broth and generous toppings. Go early or expect a wait — they get crowded fast, especially at dinner time. You can also customize your bowl with extras like pork ribs, intestines, or even roast pork. Opening hours: Fri – Wed, 3pm – 9:30pm; closed on Thu.
Green House Prawn Mee Corner (George Town) [Non-halal] — Open till late, Green House is a solid choice for night owls craving something hot and hearty. They serve a very satisfying version with a slightly sweeter broth. Bonus: you can order side dishes like loh bak while you wait. Opening hours: Mon – Sun, 9:30am – 1:30am.
Old Green House Kopitiam (George Town) [Non-halal] – Not to be confused with the Green House above, this one’s another local favorite with a slightly different flavor profile. Their broth is rich and deeply prawn-forward, and the sambal here has a nice slow burn. A great place for those who like a stronger, spicier kick. Opening hours: Mon – Sat, 1pm – 12am; closed on Sun.
Halal prawn mee in Penang
Traditional Penang Hokkien Mee is typically made with pork bones and sometimes includes pork slices or lard, which means most of the famous versions aren’t halal. But don’t worry, there are a few excellent alternatives made with chicken or beef broth that still deliver that signature prawn richness.
Where to try Muslim-friendly versions:
- Aimi Lim Halal Hokkien Mee (Toon Leong Coffee Shop, George Town) — Chinese‑Muslim–run stall serving Hokkien mee topped with chicken, prawns, egg and a touch of heat. Opening hours: Tue – Sun, 7am – 11am; closed on Mon.
- Radzidah Hokkien Mee (Bayan Lepas) — Evening roadside favorite famed for its giant simmering pot and spicy, full‑bodied stock. Customize with extra noodles or pair it with their equally good char hor fun. Opening hours: Fri – Wed, 6pm – 11:30pm; closed on Thu.
- Bee Hwa Cafe (George Town) — Old-school kopitiam (pork-free since 1992) dishing out Hokkien mee loaded with prawns, fish balls, and fish cakes. Opening hours: Mon – Sat, 7am – 3pm; closed on Sun.
5. Penang white curry mee
This is one of Penang’s most beloved noodle soups, and one that might surprise first-timers expecting a fiery red curry broth. The “white” in white curry mee refers to the pale, coconut milk–based soup served as the base. It’s light, fragrant, and slightly sweet at first, but the magic happens when you stir in the spicy chili paste that comes on the side. You control the heat, so every bowl is customizable.
A typical bowl comes with yellow noodles and rice vermicelli (mixed together), tofu puffs that soak up the broth like sponges, cuttlefish slices, cockles, and sometimes cubes of pig’s blood curd, though many stalls have halal versions that omit this. The chili paste is often homemade and full of dried shrimp, chili oil, and secret spices.
What makes Penang’s version stand out is its balance: not too thick, not too watery, rich without being cloying, and spicy without overpowering the other ingredients. If you’re not used to Southeast Asian curries, this is a gentle (and delicious) entry point.
Best white curry mee in Penang
Hot Bowl White Curry Mee (George Town) – A great option if you’re looking for somewhere clean and comfortable to dine in. The broth here is smooth and fragrant, and the chili paste hits the right balance of heat and umami. You can choose your spice level, and the staff are friendly to tourists. Opening hours: Tue – Sun, 8am – 2:30pm; closed on Mon.
Air Itam Sister Curry Mee (Ayer Itam) — This humble roadside stall was originally started by two sisters who are now in their 90s. The business has been handed over to their grand niece but the recipe remains the same. Opening hours: Mon, Wed – Fri, 6:30am – 11:30am; Sat & Sun 6:30am – 12pm; closed on Tue.
Chulia Street Curry Mee (George Town) — If you’re exploring George Town in the evening, look for this roadside stall. You can either have it to-go, or sit at any nearby kopitiam and they will serve the food to you. Opening hours: Tue – Sat, 4:15pm – 10pm; closed on Sun & Mon.
Alternatively, the pork-free version at Bee Hwa Cafe is just as good.
6. Loh bak
Lor bak (or loh bak) is a beloved Penang snack that showcases the Chinese (especially Hokkien) influence in local street food. It’s marinated pork wrapped in a thin sheet of beancurd skin, then deep-fried until golden and crispy. The meat is seasoned with five-spice powder, soy sauce, and a mix of aromatics, giving it a deep.
Lor bak can be eaten alone or as part of an assorted platter. Depending on the stall, you’ll get things like prawn fritters, tofu, fish cakes, or sausages. Everything is chopped into bite-sized pieces and served with a duo of sauces: a sticky, starchy braised gravy and a bright red chilli sauce with a slight tang.
The contrast in textures is half the joy — crispy outside, tender and juicy inside, and dipping into both sauces adds complexity with every bite. It’s commonly eaten as an afternoon snack or shared among friends while waiting for mains at hawker centers.
Best loh bak in Penang
Kheng Pin Café (George Town) — Possibly the most famous lor bak stall in Penang. The uncle behind the counter has been frying up the same recipe for decades. Locals swear by it for the generous seasoning, perfectly crisp skin, and silky smooth sauce. Opening hours: Wed – Sun, 7am – 2pm; closed on Mon & Tue.
Tan Jetty Prawn Fritters & Loh Bak (George Town) — This little roadside stall near the Tan Jetty entrance serves flavorful lor bak with a view if you sit by the water. Opening hours: Mon – Sun, 8am – 6pm.
Chulia Street Hawker Food (George Town) — This bustling hawker center comes alive in the evening, and there’s a popular lor bak stall there. Choose what you like — lor bak, crispy tofu, fish balls — and the vendor will slice them up and serve with both sauces. Opening hours: Tue – Sun, 4:30pm – 10:30pm; closed on Mon.
For a halal version, try chicken lor bak at Laksalicious (George Town).
7. Oyster omelet
If you’re wandering through Penang and catch a whiff of something rich, garlicky, and sizzling on a griddle, chances are you’ve found yourself near an oyster omelet stall — also known as oh chien in Chinese.
The base is a batter made from eggs and a small amount of starchy tapioca flour or sweet potato flour. When it hits the hot pan, it forms chewy, slightly crispy edges with a soft center. Fresh oysters — plump and juicy — are tossed in partway through, along with chopped garlic and sometimes coriander or spring onions for freshness.
A good oh chien shouldn’t be overly greasy, nor should the oysters be overcooked. Many stalls serve it with a side of garlicky chili sauce to cut through the richness and add a tangy, spicy kick.
Best oyster omelet in Penang
Popo Fried Oyster (George Town) — A local favorite, Popo’s version is well-known for its crispy base that’s not too starchy and large, perfectly cooked oysters. The uncle behind the stall has been doing this for decades, and you can taste it in every bite. Opening hours: Thu – Tue, 11am – 8:30pm; closed on Wed.
Bee Hooi Café (George Town) – This old-school kopitiam has a solid reputation for many local favorites, and the oh chien stall here is no exception. The oysters are fresh, the egg is just the right amount of crispy, and you’ll often find a good mix of locals grabbing dinner or supper here. Opening hours: Wed – Mon, 7:30am – 10:30pm; closed on Tue.
Gurney Drive Hawker Centre (Gurney Drive) — While some say it’s more touristy these days, Gurney Drive still delivers on variety, and there are a few stalls selling oyster omelet here. You can grab a plate and enjoy it by the seaside, paired with sugarcane juice or a plate of satay for the full experience. Opening hours: Wed – Sun, 5pm – 12am; closed on Mon & Tue.
Oyster omelets in general do not contain pork or lard, but if you prefer a certified-halal version, try Amy Halal Oyster Omelette (George Town).
8. Pasembur
Pasembur is a Malaysian-Indian salad, and by “salad,” I don’t mean something leafy and light. This is a colorful medley of shredded cucumber, turnip, and bean sprouts, that gets loaded up with deep-fried goodies: prawn fritters, tofu, hard-boiled egg, crispy crackers, and sometimes even cuttlefish or squid. Everything is chopped up into bite-sized pieces and generously smothered in a reddish peanut sauce that’s sweet, tangy, nutty, and just a little bit spicy.
This dish is often found at Indian-Muslim (mamak) stalls. It’s usually customizable. Just point to the fried items you want, and the vendor will build your plate accordingly. Prices vary depending on what you choose, but it’s almost always affordable and filling.
Best pasembur in Penang
Gani Famous Pasembur Rojak (Gurney Drive Hawker Centre) — Probably the most famous pasembur stall in Penang. You get to pick your toppings from an impressive display of prawn fritters, cuttlefish, and other fried snacks, and they’ll chop and sauce it all right in front of you. It’s slightly touristy, but still a solid and tasty introduction. Opening hours: Mon – Sun, 11am – 1am.
Medan Selera Padang Brown (George Town) — This local food court is a pasembur battleground — there are rival vendors here, and everyone has their favorite. The sauce here leans a bit sweeter and thicker. Opening hours: Thu – Tue, 11:30am – 11:30pm; Wed 3pm – 11:30pm.
Hussain Pasembur King (George Town) – A bold name, and it lives up to it. Pasembur King is known for its generous portions, freshly fried toppings, and a sauce that strikes a great balance between sweet, spicy, and nutty. Opening hours: Mon – Sun, 11:30am – 12:30am.
9. Pai tee
Pai tee (or pie tee) is made of thin, crispy, golden-brown shells shaped like top hats, filled with a mix of finely shredded jicama, carrots, and sometimes tiny shrimp or crab meat, stir-fried until tender and slightly sweet.
The assembled cups are then topped with fresh coriander, chopped chili, and a dab of sweet chili sauce or sambal. One bite gives you a contrast of textures and a mix of flavors. It’s light but addictive, and you won’t stop at one.
Pai tee is often associated with Nyonya (Peranakan) cuisine, so you’ll usually find it served in traditional Nyonya restaurants. It’s not as common on the streets as char kway teow or laksa, but it’s well worth seeking out for.
Best pai tee in Penang
Auntie Gaik Lean’s Old School Eatery (George Town) [Pork-free] – This Michelin-starred Nyonya restaurant is run by Auntie Gaik Lean herself, a guardian of old-school Penang Peranakan cooking. Her pai tee is made the traditional way — hand-pressed shells, finely shredded filling, and balanced seasoning. Reservations highly recommended. Opening hours: Wed – Sun, 12pm – 2:30pm, 6pm – 9:30pm; closed on Mon & Tue.
Mum’s Nyonya Cuisine (George Town) [Non-halal] – Tucked away in a quieter corner of the city, Mum’s is a cozy, family-run spot with hearty, home-style Nyonya dishes. Their pai tee comes crisp and generously filled, and pairs wonderfully with their signature assam pedas fish or inchi kabin. Opening hours: Tue – Sun, 11am – 2:30pm, 6pm – 9pm; closed on Mon.
Moh Teng Pheow Nyonya Koay (George Town) [Pork-free] – Better known for their colorful traditional Nyonya kuih, this shop also serves up a mean pai tee. The setting is casual — a former kuih factory with old-school charm, and their food is authentic and affordable. Opening hours: Mon – Sun, 10am – 5pm.
10. Kuay teow th'ng
Kuey teow th’ng is the quieter, more delicate sibling of Penang’s bold, fiery noodle dishes. While others come drenched in spice or smoke, this one is all about subtlety. The name literally means “flat rice noodles in soup,” but despite its simplicity, when done well, it’s deeply satisfying.
The dish features silky smooth flat rice noodles (kuey teow) served in a clear, aromatic broth usually made from pork bones or chicken, gently simmered for hours. Toppings vary slightly between stalls but commonly include slices of poached chicken or pork, fish balls, fish cake, spring onions, and fried garlic oil.
Some versions may come with duck meat or even coagulated pig’s blood cubes, a delicacy that’s less common but still found at traditional spots. A small side of red chili in soy sauce usually accompanies the bowl for those who want to spice things up.
Best kuey teow th'ng in Penang
Pitt Street Koay Teow Soup (George Town) – A long-standing favorite with locals, this stall has been serving comforting bowls of soup noodles for generations. Their fish balls are handmade, and the broth is beautifully clear but rich. Opening hours: Tue – Fri, 8am – 1pm; Sat & Sun, 8am – 12am; closed on Mon.
113 Duck Meat Koey Teow Th’ng (George Town) – A no-frills shop where locals flock for the soft, smooth noodles and generous topping of tender shredded duck. Their clear broth is flavorful without being too oily, and the fish balls are handmade and bouncy. Opening hours: Mon – Sun, 6:30am – 2pm.
Loh Kei Duck Meat Kuay Teow Th’ng (George Town) – This stall serves a version that’s both hearty and clean-tasting, with duck meat that is rich but not gamey. Ask for extra garlic oil if you like a bit more fragrance, and don’t skip the chili soy sauce on the side. Opening hours: Fri -Wed, 7:30am – 11:30am; closed on Thu.
Halal versions can be found at Pak Mat Koay Teow Th’ng (Queensbay Mall) and Halal Thai Koay Teow Th’ng.
11. Char koay kak
Often overshadowed by its more famous cousin, char kway teow, char koay kak is another Penang street food staple that’s equally worthy of your attention. It’s made from cubes of rice flour and white radish cake, which are steamed until firm, then chopped up and fried on a flat iron griddle.
Then, preserved radish is added, along with garlic, dark soy sauce, bean sprouts, egg, and sometimes a sprinkle of chili paste, depending on your spice tolerance. The result is a plate of crispy-edged, chewy-centered rice cake cubes soaked in savory sauce and topped with crunchy bits of turnip and egg. Penang’s version tends to be darker and more savory than the Singaporean one, thanks to liberal use of dark soy sauce.
In Malaysia and Singapore, this dish is sometimes called “fried carrot cake” — a mistranslation, really. There are no actual carrots involved. The confusion comes from the Chinese and Malay words for radish, which are loosely translated as “white carrot.”
Best char koay kak in Penang
📍 Home Cafe Seow Fong Lye (George Town) – One of the most well-known spots for char koay kak in George Town. They start frying early in the morning and keep going till lunch. Their version is super garlicky, nicely browned, and always cooked to order. Opening hours: Mon – Sun, 7:30am – 3pm.
📍 Sister Yao’s Char Koay Kak (George Town) – This humble stall is run by a pair of sisters, whose version is consistently excellent over the decades. You can watch them toss the rice cake cubes around in their oversized wok with serious flair. Opening hours: Fri – Tue, 7am – 12pm; closed on Wed & Thu.
📍 Muscle Man Char Koay Kak (George Town) – If you’re expecting a shirtless muscular man, sorry to disappoint — the cook is muscular but not shirtless. Catchy name aside, the food holds its own. His char koay kak is well-balanced and is said to be better than the more popular one across the street. Opening hours: Mon – Wed, Fri & Sat, 4pm – 9pm; closed on Thu & Sun.
12. Popiah
Popiah is a delicate, fresh spring roll made with a thin, crepe-like wheat flour skin, hand-rolled around a savory-sweet filling of shredded jicama, carrots, and sometimes finely sliced bean curd, egg strips, and lettuce. It is then generously smeared with sweet hoisin sauce, optional chili paste, and a sprinkle of crunchy fried shallots or crushed peanuts for texture.
Unlike fried spring rolls, popiah is soft, juicy, and meant to be eaten fresh. The vegetables are usually lightly stewed to retain a slight crunch while soaking up the flavorful broth.
Best popiah in Penang
📍 Padang Brown Crab Meat Popiah (Medan Selera Padang Brown) – Look for the popiah stall near the Chinese section of the food court. The rolls are stuffed with well-seasoned jicama and topped with a drizzle of homemade sweet sauce. It’s an old favorite with lots of locals returning regularly. Opening hours: Fri – Tue, 12pm – 5pm; closed on Wed & Thu.
📍 Popia Mamu Astaka Stadium (George Town) – If you’re curious about Malay-style popiah, this is where to go. Popia Mamu is famous for its messy, spicy-sweet popiah that’s drenched in thick sauce and topped with generous amounts of fried shallots. Opening hours: Mon – Thu, 2:30pm – 5:30pm; closed Fri – Sun.
📍 Popia Pak Hassan Kuala Kangsar (George Town) – Here, they serve two types of popiah: the fried and wet versions. Either way, the rolls are fat and stuffed to the brim. The sambal is well-balanced, and the sweet sauce ties everything together. Opening hours: Mon – Sun, 11am – 6:30pm.
13. Tau sar piah
Tau sar piah, also known as tambun biscuit, is a beloved traditional snack with Teochew roots. These small, round pastries are filled with a savory-sweet mung bean (or green bean) paste and encased in a flaky, golden-brown pastry crust. Some versions are sweeter, others more savory, and a few bakeries might offer more innovative flavors.
Locals often buy boxes of them as edible souvenirs, and you’ll find that every family seems to have their own favorite brand.
Best tau sar piah in Penang
📍 Him Heang (George Town) – One of the most famous names in Penang for tau sar piah. Their biscuits are slightly savory, crumbly on the outside, and packed with fragrant filling. There are often long lines, parking is limited, but service is fast. Opening hours: Mon – Sat, 9am – 4pm; closed on Sun.
📍 Ghee Hiang (George Town) – This heritage bakery dates back to 1856 and is known not only for tau sar piah but also for sesame oil. Their version of the biscuit is denser, sweeter, and comes beautifully packed for gifting. Opening hours: Sun – Thu, 9am – 7pm; Fri & Sat, 9am – 9pm.
📍 Ban Heang (multiple outlets) — If you’re in a rush or want to pick up souvenirs from the airport or shopping malls, Ban Heang is the most accessible option. They offer a huge variety of flavors, from traditional to black sesame, pandan, and even durian. Some say the texture isn’t as refined, but they’re convenient and decent.
14. Peranakan food
Penang’s Peranakan food, also known as Nyonya cuisine, is a unique blend of Chinese and Malay influences, developed by the Peranakan (or Straits Chinese) community over centuries. It’s rich, deeply spiced, and often labor-intensive, with recipes passed down through generations.
While Malacca and Penang both have strong Peranakan traditions, Malaccan Nyonya food tends to lean sweeter, with more coconut milk and palm sugar, while Penang Nyonya food is spicier, tangier, and more influenced by Thai cuisine due to its geographic location.
Best Peranakan food in Penang
Rasa Sayang Nyonya Cuisine – Pulau Tikus, George Town
A family-run eatery, Rasa Sayang serves home-cooked Nyonya dishes with bold flavors and generous portions. Their asam pedas stingray and pongteh chicken are especially popular. They also do an excellent otak-otak and bubur cha cha. (Mon – Sun, 11am – 3pm, 5:30pm – 9:30pm)
Kebaya Dining Room – Stewart Lane, George Town
A stylish, upscale take on classic Peranakan flavors. Located in the beautiful Seven Terraces hotel, the set menus are curated and beautifully presented, perfect for a special night out. (Mon – Sun, 6pm – 10:30pm)
Auntie Gaik Lean’s Old School Eatery – Lebuh Bishop, George Town
Run by a fourth-generation Nyonya chef, this humble spot has earned a Michelin star. Don’t miss the jiu hu char and the nasi ulam. Reservations highly recommended. (Wed – Sun, 12pm – 2:30pm, 6pm – 9:30pm; closed on Mon & Tue)
15. Cendol
Few things hit the spot on a hot Penang afternoon like a bowl of ice-cold, creamy cendol. The star of the show is the pandan-flavored cendol jelly — short, squiggly strands made from rice flour and pandan (screwpine) leaf juice, giving them their bright green color and fragrant aroma.
Add in creamy coconut milk, a generous spoonful of gula Melaka (thick palm sugar syrup), and some red beans, and you’ve got a sweet treat that’s also refreshing, as it’s usually served over a heap of finely shaved ice. You’ll find it at street corners, night markets, and in modern dessert cafés.
Best cendol in Penang
📍 Penang Road Famous Teochew Chendul (George Town) – Probably the most famous cendol stall in Malaysia. You’ll recognize it instantly by the long queues snaking down the side of the alley. Despite its fame, the quality remains top-notch: soft beans, fragrant coconut milk, and perfectly textured cendol. Grab a bowl and enjoy it standing up like the locals do, or find a seat in the back alley food court. Opening hours: Mon – Sun, 12pm – 7pm.
📍 Laksalicious (George Town) – While most people come here for their namesake laksa (and rightly so), their cendol is a hidden gem. Plus, the presentation is beautiful. It’s a great spot if you want to sit down and enjoy your dessert in comfort. Opening hours: Tue – Sun, 11:30am – 7pm; closed on Mon.
📍 Ais Tingkap (George Town) – This one sells a variety of iced drinks. Although they’re most famous for their coconut lychee juice and rose-scented drink with basil seeds, their cendol with sweet corn is also a must-try. Opening hours: Mon – Sun, 11am – 7pm.
Additional tips for dining in Penang
🕰 Opening hours can be… fuzzy
The opening hours mentioned in this post are based on Google Maps at the time of writing. Some smaller shops or hawker stalls don’t always follow strict schedules. They might open late, close early, or take a day off with no notice. Some stalls close as soon as they sell out (which can happen very fast). So it’s best to go early and have a backup option nearby just in case.
💰 Bring cash (and small change)
Many hawker stalls still operate on a cash-only basis. While some accept e-wallets like Touch ’n Go, Boost, or GrabPay, it’s safer to carry small notes (RM1, RM5, RM10).
📖 Spelling variations are totally normal
Many foods of Chinese origin in Malaysia have multiple Romanized spellings because Chinese dialects (like Hokkien or Cantonese) can’t always be transliterated neatly onto the Roman alphabet. So, char kway teow can sometimes be spelled char kuey teow, char koay teow, or even char kuetiau. Spelling usually follows pronunciation, not a fixed standard, so don’t worry too much — they’re the same dish.
🚶 Walk or ride
Parking in George Town can be a nightmare, especially near popular hawker centers and markets. If your accommodation is nearby, walking is the best way to explore and graze as you go. Otherwise, use Grab (Southeast Asia’s version of Uber). It’s cheap, fast, and you won’t need to worry about parking tickets or one-way streets.
🧼 Hawker hygiene
Penang hawker food is generally safe to eat, but if you have a sensitive stomach, follow the usual street food rules:
- Go where the crowds are. A busy stall usually means fresh turnover.
- Watch how the food is prepared — if something looks sketchy, trust your gut.
- Carry tissues or wet wipes. Not all hawker centers have napkins.
- And maybe bring hand sanitizer in case they don’t provide a sink for washing hands.
🌶 Ask about spice level
Some dishes can be spicier than they look. If you’re not good with heat, just say no chili or “kurang pedas” (less spicy).
🍽 Eat like a local
Hawker culture here is informal and fast-paced. You’ll often need to find your own seat, then order from different stalls and pay each one separately. Some food courts assign table numbers; others don’t. If you’re unsure, just smile and ask!
🍽️ Join a food tour
If you’re short on time or just want to learn more about what you’re eating, joining a guided food tour is a fantastic way to dive into Penang’s rich culinary culture. Local guides can take you to hidden stalls you’d never find on your own, explain the history and cultural roots of each dish, and help you try things you might otherwise overlook.
Final thoughts
If you’re the kind of traveler who plans their day around meals, you’re going to love Penang. With every street corner dishing out something delicious, be it smoky char kway teow, spicy asam laksa, or a simple but soul-satisfying plate of nasi kandar, this island is a paradise for food lovers. And you don’t need to spend a fortune to eat well.
👉 Planning a trip to Penang?
Make sure to check out my Penang Travel Guide for tips on where to stay, how to get around, and what else to do in between meals.
And if you’re dreaming of other destinations in Malaysia, feel free to explore the rest of my blog for travel tips, itineraries, and offbeat experiences around Malaysia.
Happy eating and happy travels!
Have you tried any of these dishes in Penang? Which one did you like best? Share your experience in the comments below!
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