Travel +60 🚢 Malaysia, Truly Asia 🇲🇾 Penang

This stall is the main draw over here and the queue proves it. We waited a while but the payoff was that unmistakable charcoal wok hei. Smoky, deep and layered into every strand of noodle.

Tried both the chicken and duck egg versions since they don’t usually come side by side. Honestly, once mixed in, the difference was subtle. Both gave the noodles a silky richness, though the duck egg might have had a slightly fuller body if you really focused.

The prawns were fresh and juicy, bean sprouts added crunch and the whole plate carried that bold, greasy-in-a-good-way flavour CKT should have. Messy, hearty and worth standing in line for.

Chicken Egg CKT 》RM13 / Large
Duck Egg CKT 》RM15 / Large

📍 Chong Charcoal Seafood Char Koay Teow

The oyster omelette comes with crisp edges and a gooey middle, dotted with fresh oysters that bring a briny pop. It’s smoky from the griddle, a little messy and all the better for it. The chili sauce on the side is sharp and tangy, cutting through the richness and keeping things lively. Casual, comforting, and exactly what you want from a street-side fried oyster fix.

📍 Eng Kee Fried Oysters

The grilled fish here takes its time but that slow charcoal grill locks in flavour. The skin comes out beautifully crisp while the flesh stays moist and tender with a deep smoky aroma. The seafood chilli dip adds a bright, zesty kick that lifts the richness of the fish.

📍 Ikan Bakar

Crunchy stems and tender leaves all coated in a sambal that’s spicy, slightly smoky and just a touch salty-sweet. The garlic comes through with every bite, making it bold yet balanced.

📍 Ikan Bakar

Honestly didn’t expect much at first when the curry looked a little diluted but the flavour really surprised me. The broth turned out rich and aromatic with that coconut base carrying the spice beautifully. The chili paste gave it an extra kick and the mix of prawns, tofu puffs, cockles and blood cubes added layers of texture 》RM7

📍 Curry Mee

The chicken satay here is smoky from the charcoal grill with tender meat that stayed juicy inside and a slight crisp on the edges. The peanut sauce was thick, nutty and just sweet enough to complement the satay without overpowering it. Fresh cucumber and onion on the side gave a nice crunch and balance 》RM18 / 10 Pcs

📍 Ngiam Satay 沙爹

Their homemade lemongrass with ginger is light and refreshing, with just a gentle touch of ginger. Not spicy at all, more of a warm note that lingers softly. The lemongrass gives it a crisp, herbal lift and together it feels clean, soothing and perfect after kuih or something savoury 》RM5

📍 Moh Teng Pheow Nyonya Koay
Lebuh Chulia, Jalan Masjid, 10200 George Town, Pulau Pinang, Malaysia

All the kuih here are freshly made daily and you can taste that care in every bite. The Pulut Tai Tai (kaya kuih) was a standout with its vibrant blue rice and silky kaya, while the Kuih Koci had that chewy skin and sweet coconut filling I love. Rempah Udang brought a smoky, savoury kick and the Loh Bak was crisp outside, juicy inside, making it easily one of the highlights.

The other kuih like Bengka, Talam, Sri Muka and Huat Kuih each had their own charm, from dense and chewy to soft and fluffy. Altogether, it felt like a plate full of tradition, colour and comfort.

Kuih Bengka 》RM0.60
Kuih Talam 》RM0.60 Each
Sri Muka 》RM0.80
Huat Kuih 》RM0.60
Pulut Tai Tai (Kaya Kuih) 》RM0.80 Each
Rempah Udang 》RM2 Each
Kuih Koci 》RM2.20
Loh Bak 》RM3.50 Each

📍 Moh Teng Pheow Nyonya Koay
Lebuh Chulia, Jalan Masjid, 10200 George Town, Pulau Pinang, Malaysia

The is seriously herby. Every bite bursts with fresh greens, toasted coconut, dried prawns and those salty fish flakes. It’s light yet packed with flavour, almost like a rice salad that keeps surprising you with different textures. Definitely not your usual rice dish but if you love herbs, this one’s a gem 》RM10

📍 Moh Teng Pheow Nyonya Koay
Lebuh Chulia, Jalan Masjid, 10200 George Town, Pulau Pinang, Malaysia

Assam laksa here is bold and tangy with that classic Penang sour-spicy broth. Loved the herbs and shrimp paste that give it so much depth. Portion’s small but satisfying and the nostalgic vibe of the place makes the bowl even more memorable 》RM7.50

📍 Moh Teng Pheow Nyonya Koay
Lebuh Chulia, Jalan Masjid, 10200 George Town, Pulau Pinang, Malaysia

Went for the chicken and kambing samosas, plus a banana ball. The samosas were exactly what I’d hope for. Crisp and flaky pastry with fillings that actually taste like something. The chicken was comforting and well-spiced while the kambing had that deeper and savoury kick.

The banana ball was dense and chewy, almost like a fried banana bread but lighter on flavour. Interesting but not my favourite compared to the samosas.

Samosa 》RM1.50 Each
Banana Ball 》RM1

📍Penang Famous Samosa
45 Lebuh Queen, George Town, 10200, Malaysia

Creamy mascarpone layers meet strong espresso with just enough boozy warmth to make it feel indulgent without being heavy. It’s smooth, not overly sweet and has that cheeky kick that keeps you going back for another bite 》RM21.70