PENANG \u2013 George Town, the capital of Penang, is renowned for its diverse and delicious hawker food, making it a major draw for Singaporeans who crave good cuisine without having to travel too far or spend too much.<\/p>\n
On a recent 48-hour trip to Penang, I embark on a food safari around George Town, led by my friends who are familiar with the destination. Some of these recommendations can also be found in the Michelin Guide. These are my top picks. <\/p>\n
Info:<\/b> <\/p>\n str.sg\/pyAC<\/p>\n <\/a><\/p>\n Waking up early and getting to Swee Kong Coffee Shop in Pulau Tikus by 7.30am is well worth it. The 105-year-old coffee shop is packed with local patrons, which usually signals good, authentic and affordable food. <\/p>\n Despite the queue, do not miss Ravi\u2019s Claypot Appom Manis. The 100-year-old stall makes its appom fresh to order.<\/p>\n Made fresh to order, the appom from Ravi\u2019s Claypot Appom Manis is soft and fluffy in the centre, while its edges are golden and crispy. <\/p>\n ST PHOTO: JUDITH TAN<\/p>\n<\/figcaption><\/figure>\n Each appom is cooked in a claypot over charcoal fire, leaving the centre soft and fluffy and the edges golden and crispy. Eat the pancakes hot and they melt in your mouth. My advice: Buy more than the minimum order of five pieces (RM6 or S$1.90).<\/p>\n Also best eaten hot is the char kway teow from Hean Char Koay Teow stall. Every plate (RM8) is packed with flat kway teow, fresh prawns, cockles, Chinese chives, Chinese sausage and duck egg \u2013 all fried in pork fat with a wok hei flavour.<\/p>\n Packed to the hilt with wok hei flavour, each plate of char kway teow from Hean Char Koay Teow has perfectly cooked kway teow, fresh prawns, cockles, Chinese chives, Chinese sausage and duck egg.<\/p>\n ST PHOTO: JUDITH TAN<\/p>\n<\/figcaption><\/figure>\n It is no wonder that stallholder Winny Ong was crowned the new champion of char kway teow in Penang in a competition held by local organisations in June 2025. <\/p>\n If you prefer a no-frills bowl of Penang-style Hokkien mee (from RM6 for a small bowl), order one from\u00a0Lean Huat Hock Kean Mee.<\/p>\n No-frills, wallet-friendly Penang Hokkien mee from Lean Huat Hock Kean Mee.<\/p>\n ST PHOTO: WONG KIM HOH<\/p>\n<\/figcaption><\/figure>\n The bee hoon holds its bite without being soggy. The deep red broth\u00a0comes topped with chunks of pork, dried prawns and shallots.<\/p>\n Outside the coffee shop, a hawker cooks up a storm on a pushcart preparing what Penangites call char koay kak (RM8.50), which resembles black fried carrot cake. It is both savoury and sweet with a gummy texture, which contrasts with the crunchiness of the bean sprouts.<\/p>\n Black fried carrot cake, or what Penangites call char koay kak. <\/p>\n ST PHOTO: JUDITH TAN<\/p>\n<\/figcaption><\/figure>\n Info: <\/b><\/p>\n str.sg\/AdoCP<\/p>\n <\/a><\/p>\n Despite a full breakfast, we head to the famous Ah Boy for its kway teow soup (RM6). The family-run shop specialises in kway teow served dry or in soup. The clear broth is made from chicken and pork bones. <\/p>\n Kway teow soup at Ah Boy Koay Teow Th\u2019ng.<\/p>\n ST PHOTO: JUDITH TAN<\/p>\n<\/figcaption><\/figure>\n A Teochew dish, the soup version is Ah Boy\u2019s signature and the springy pork tendon balls have a hint of ginger. In addition, we order bean sprouts for a bit of crunch. You can also add chicken slices, fish balls, meat balls, duck meat, innards and eggs for more texture.<\/p>\n Info:<\/b> <\/p>\n str.sg\/Chcs<\/p>\n <\/a><\/p>\n For a Peranakan home-dining experience, we book dinner at Winn\u2019s Cafe, located in a private residence. It is a homely, relaxed setting and the Nonya cuisine does not disappoint. <\/p>\n Nasi ulam from Winn\u2019s Cafe, with a variety of finely chopped herbs and vegetables, and garnished with finely julienned betel leaves and pink torch ginger.<\/p>\n ST PHOTO: JUDITH TAN<\/p>\n<\/figcaption><\/figure>\n Its signature nasi ulam (RM16) reminds me of my great-aunt\u2019s \u2013 rice with a variety of finely chopped herbs and vegetables, toasted grated coconut, dried shrimps and <\/i>sambal belacan, garnished with finely julienned daun kaduk (betel leaves) and pink torch ginger. <\/p>\n The other dish that impresses me is the kerabu kacang botol or winged bean salad (RM19.90), a mix of thinly sliced winged beans, herbs and tangy dressing. The fresh herbs come from the restaurant\u2019s garden, giving the dish a balance of tangy and spicy flavours. <\/p>\n Kerabu kacang botol or winged bean salad.<\/p>\n ST PHOTO: JUDITH TAN<\/p>\n<\/figcaption><\/figure>\n We also order the Kari Kapitan, its signature spicy chicken curry (RM29), which has an old-school rich and savoury taste from coconut milk, aromatic spices and marinated tender chicken chunks; as well as the salted fish curry, which I am told is a quintessential Penang Nonya dish. <\/p>\n Prepared using salted fish bones and Indian curry spices, the dish also has a mix of vegetables such as cabbage, long beans, brinjal and taupok. We particularly enjoy the strong aroma of the salted fish. <\/p>\n We pay RM650 for seven people. Reservations are recommended and can be made via WhatsApp. Go to <\/p>\n str.sg\/kkiL<\/p>\n <\/a><\/p>\n Info: <\/b><\/p>\n str.sg\/K9jE<\/p>\n <\/a><\/p>\n White curry mee with a light coconut-based broth and fresh ingredients such as cockles and cuttlefish.<\/p>\n ST PHOTO: JEREMY AU YONG<\/p>\n<\/figcaption><\/figure>\n White curry mee with a spoonful of sambal.<\/p>\n ST PHOTO: JEREMY AU YONG<\/p>\n<\/figcaption><\/figure>\n For a late breakfast on our last day, we go for the famous white curry mee.<\/p>\n The dish (RM7.50) is known for its rich, milky-white coconut-based broth, a blend of yellow noodles and bee hoon, and savoury toppings like prawns, cockles, cuttlefish and taupok. Spicy sambal adds a kick.<\/p>\n<\/picture><\/div>
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