George Town in Penang is truly a street food haven, where the sheer variety of dishes can make any food lover go crazy. For us, this tour was a delightful tryst with unique flavors, textures, and ingredients. With our knowledgeable foodie host, Wei Shen from Simply Enak, we embarked on a culinary adventure that took us through some of the best local eats.
Our first stop was a bustling mini food court in Jalan Chowrasta, where we tasted Char Kuey Teow, a popular dish of flat rice noodles stir-fried over high heat with prawns, pork lard, bean sprouts, Chinese sausages, eggs, soy sauce, and chili sauce, creating a savory and smoky flavor profile. We also tried Mang Chang Kuih, a crispy pancake made from refined flour and egg, filled with palm sugar, grated coconut, crushed peanuts, and butter—a perfect balance of sweet and crunchy. Another local favorite was Hokkien Mee, a rich noodle soup made with egg noodles, rice vermicelli, water spinach, pork slices, prawns, boiled egg, fried onions, and a flavorful broth of prawn shells, pork ribs, and chilies.
At the next stop, we refreshed our palates with Soursop Juice, a sweet and tangy drink made from the pulp of the soursop fruit and sugar, providing a delightful contrast to the savory dishes we had earlier.
Our third destination was a popular snack shop known for its media features and unique offerings. Here, we enjoyed Peanut Candy Poh Piah, a sweet and crunchy snack made of a peanut and sugar confection wrapped in a savory spring roll sheet, which perfectly blended sweet and salty flavors.
We then moved on to our fourth stop to try Chendul, a chilled dessert made with shaved ice, palm sugar syrup, sweetened red beans, thick pandan-flavored rice noodles, and coconut milk. The combination of textures and the refreshing sweetness made it a standout treat in the tropical heat.
Our fifth stop brought us to a Michelin-approved Nyonya restaurant, housed in a beautifully preserved old building. Here, we savored Assam Laksa, a noodle soup with a perfect balance of sweet, sour, and spicy flavors, made with thick rice noodles, veggies, herbs, shrimp paste, and a tamarind or gelugur and mackerel fish broth. We also tasted Curry Puff, a deep-fried pastry stuffed with a flavorful mixture of chicken, onions, potatoes, and spices, as well as several traditional desserts like Pulut Tai Tai, a blue-and-white glutinous rice dish topped with luscious coconut jam; Seri Muka, a steamed dessert with a layer of coconut milk-glutinous rice topped with pandan-flavored custard; and Ang Ku Kuih, sweet dumplings shaped like tortoise shells filled with mung bean paste.
Our final stop was a hidden gem that served Pasembur, a zesty dish made with shredded cucumber, potatoes, bean curd, bean sprouts, prawn fritters, eggs, and a sweet and spicy sauce. It was the perfect end to a day filled with diverse and delicious flavors, showcasing the rich culinary tapestry of George Town.
This food tour left us with full bellies and hearts.
About the host:
https://anubhavsapra.com/
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Texts by Swetaleena Nayak
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