Before you groan, “Not another Penang post!”, this is the FINAL post on our June ’09 Penang trip.
We were supposed to leave our hotel at 3pm to catch our flight back to Singapore. Because we had a late, big breakfast, we still weren’t hungry by 2pm. However, I was determined to squeeze in one more meal before leaving Penang!
The day before, based on CK Lam’s recommendation, we went to an alley along Magazine Road. It’s at the traffic light junction opposite Trader’s Hotel. However, it was already evening, and the stalls had already closed. This time, we were lucky. All the stalls were open!
The first stall sells fried fritters and dessert soups. We ordered a plate of lor bak 卤肉 (meat roll), spring roll, and prawn fritter. All were delicious, much nicer than the one we had at Lorong Selamat! The red bean soup was also lovely.
The second stall sells chee cheong fun, curry chee cheong fun, and curry mee. We didn’t try the curry chee cheong fun.
If you look closely, there’s three sauces above: hae ko, dark sweet sauce, and chilli sauce. Penang is the home of the best hae ko 虾膏 (fermented prawn paste), and it’s used liberally in many dishes here, from rojak to assam laksa to chee cheong fun.
Finally, my first taste of Penang curry mee! Underneath the toppings is yellow Hokkien noodles. I was surprised that the curry gravy is “white”. How spicy you want it to be depends on the amount of sambal chilli (in the spoon) you stir and mix into the gravy.
This was delicious! It’s actually similar to Singapore laksa, but there’s no dried shrimp in the curry gravy, and the herbs and spices come through as being more subtle. However, the curry gravy is very smooth and fragrant. The flavors are beautifully balanced, and the toppings are fresh and tasty.
Underneath the toppings is yellow Hokkien noodles. The toppings include coagulated pig blood (the maroon cube on the left of the bowl). FYI, coagulated pig blood is tasteless, with a texture similar to tofu. It used to be available in Singapore, but not anymore. I didn’t eat it, but Rick did. He’s a more adventurous eater than I am!
Although some people might question the hygiene of street food, this was never an issue with us throughout our entire time in Penang. Rick ate street food every day for a week in Penang, and I for four days, and we were fine.
With a heavy heart, I unwillingly bade goodbye to the beautiful island of Penang. Besides delicious food and charming historical sights, what made this trip so unforgettable was the warm and helpful locals who made us feel so welcome. We definitely want to return to Penang some day.
Penang Day 1 – Supper from street stalls along Lorong Baru (New Lane)
Penang Day 2 – Hotel breakfast, Toh Soon Cafe, and tang yuen for supper
Penang Day 3 – Char koay kak
Penang Day 3 – Lunch at Lorong Selamat
Penang Day 3 – The Great Penang Cendol Face-off!
Last day in Penang: Dimsum at De Tai Tong Cafe