Penang's culinary reflects its diverse cultural heritage. Guided by the knowledgeable Wei Shen Ooi from Simply Enak, the Penang street food tour was an immersive journey through the heart of George Town, where we explored a mix of traditional Malay, Chinese, and Indian dishes, as well as unique fusion cuisines like Baba Nyonya, which meld regional ingredients with Chinese and Malay cooking techniques.
Our first stop was Nasi Kandar Kapitan Maju, where we indulged in the iconic Nasi Kandar. This traditional meal featured rice accompanied by a variety of curries and side dishes, including crispy fried chicken, stir-fried vegetables, and perfectly boiled eggs. The rich, flavorful curries made for a satisfying start to the tour.
Next, we visited Tea Kadai, a local tea stall known for its signature Teh Tarik. Watching the preparation of this creamy and frothy hot milk tea was a treat in itself, as the tea decoction and milk were expertly poured back and forth between cups to create the perfect texture.
In the bustling streets of Queen Street, we stopped at Penang Famous Samosa to sample their Chicken Samosa. These deep-fried triangular pastries were stuffed with a sweet and spicy mixture of onions, tomatoes, chicken, and aromatic spices, offering a delightful contrast of textures and flavors.
At a humble cart along Gat Lebuh Melayu, we warmed up with a comforting bowl of Kuey Tiao Soup. The flat rice noodles swam in a rich chicken broth, enhanced by the flavors of pork lard, fish balls, shredded chicken, and a sprinkle of chopped coriander and fried garlic. Alongside, we enjoyed a Hor Ka Sai, a popular chilled beverage made with Milo, coffee, condensed milk, and ice—a perfect balance to the savory soup.
Our journey continued at the lively Presgrave Street Hawker Center, where we sampled a variety of local delights. The Loh Bak—deep-fried rolls of seasoned pork wrapped in bean curd sheets—were a highlight, as were the intriguing Century Eggs, preserved using a traditional method that gives them a unique flavor. We also tried Oo Chien, an oyster omelette with a crispy exterior and soft, flavorful interior, and Char Hor Fun, a dish of stir-fried flat rice noodles topped with a thick, savory gravy. To wash it all down, we sipped on refreshing Nutmeg Juice, a chilled drink made from fresh nutmeg fruit.
Our final stop was Lagenda House & Cafe, a cozy eatery on Lebuh Carnarvon. Here, we ended our tour on a sweet note with Ais Kacang, a popular Malaysian dessert made of shaved ice, sweet red beans, toasted peanuts, basil seeds, coconut jelly, fresh fruit chunks, condensed milk, and syrup. The combination of textures and taste was the perfect conclusion to a day filled with culinary adventures.
This tour not only highlighted the rich, diverse flavors of Penang Each dish told a story, and with Wei Shen's guidance, we were able to fully appreciate the heritage and passion behind every bite.
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Texts by Swetaleena Nayak
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