Char Koay Teow: one of the many reasons why one should always arrive in Penang with space in their waistbands. This is a popular street food dish of flat rice noodles and yellow wheat noodles fried in garlic, sweet soya sauce and lard, with ingredients such as Chinese waxed sausage, fishcake, beansprouts and cockles.
Here in Penang, the Malaysians use duck eggs instead of the usual chicken eggs (like we do in Singapore), and that lends an extra richness to the flavours in this dish.
Tiger Char Koay Teow – Jalan Dato Keramat, George Town
Lorong Selamat (Kafe Heng Huat) – 10400 George Town
No competition, Lorong Selamat wins hands down. Look out for the grumpy auntie with the charcoal fire stove and her weathered wok.