Hong Kong-Style Wonton Noodle Soup

A bowl of wonton noodles in prawn-based soup - bouncy prawn wontons, leafy Chinese kale, and a sprinkle of spring onion. Hong Kong–Style Wonton Noodle Soup recipe: sumptuous and satisfying (CANTONESE YEE MEE). 

 

The prawn broth is effortless to make. The wontons, however, take some work. It’s less about how pretty they look. It’s more about preparing the prawn filling and wrapping them in store-bought skins. This can take some time.

 

Once that’s done, and the prawn broth is seasoned, its about assembling a hearty bowl of homemade wonton noodle goodness.

No-Cook Carrot Coconut Salad: Sri Lankan Style

Fresh, crunchy, with a hint of mild spice and tang, and fragrant with coriander leaves. This no-cook carrot coconut salad is sheer pleasure. Its vibrant color immediately catches the eye.

While not exactly a classic Carrot Mallum (since cucumber isn’t included) and comparable to Carrot Kosambari without the split yellow moong dal and curry leaves, it remains a beloved raw salad featuring fresh coconut (SRI LANKAN COCONUT MILK FISH).

Wajik Pulut: Glutinous Rice Cake Recipe

Wajik Pulut is a traditional Malay dessert made with glutinous rice, coconut milk, palm sugar, and pandan leaves. This sticky rice cake is part of Malay kuih-muih, or sweet treats (PULUT INTI/GLUTINOUS SWEET COCONUT), often served during celebrations. Traditionally, making Wajik Pulut takes hours, as the rice needs constant stirring.

This easy homemade Wajik Pulut recipe is lighter and faster. You can reduce sugar and coconut milk for a healthier version. The rice is steamed until soft, then stirred into a thick coconut palm sugar mixture, cutting down on cooking time. 

Basically, stirring a couple of times until it becomes a sticky rice dough. 

What to Eat in Penang - Chinese Food

Food is the heart of Penang (PENANG MALAY FOOD GUIDE). Tourists, locals, and food lovers from around the world visit the island to experience its flavors. Among all the options, Penang Chinese food stands out. From family-run eateries and bustling food courts to hawker stalls and high-end restaurants, Chinese dishes consistently draw crowds.

 

Chinese cuisine has deep roots in Penang, brought by early settlers from Hokkien, Cantonese, Teochew, and Hainanese communities. They adapted their traditional recipes using local ingredients, creating dishes that are truly unique to Penang. Passed down through generations, these recipes continue to attract food lovers from everywhere (WHAT TO EAT IN SOUTH AFRICA). 

It’s impossible to list every dish, as each is special in its own way. Still, some are widely loved and considered must-try Chinese dishes in Penang, even though taste is always personal.

Penang Asam Laksa

Asam Laksa is one of the most famous Chinese dishes in Penang. It has a thick, tangy fish broth made with tamarind and a mix of herbs and spices. The broth is simmered with fish, assembled with noodles, and pineapple, cucumber, and red chillies for adding spiciness, tanginess, and texture. Depending on how spicy it is, it can really wake up your taste buds!

 

This dish has its roots in the local Peranakan culture, where Chinese and Malay culinary traditions meet. What makes Penang Asam Laksa special is the balance of sour, spicy, and savory flavors, as well as the combination of fresh ingredients that give it a distinctive texture. Unlike other laksa varieties, the sourness from tamarind is the highlight, making it refreshing and unique.

 

When people think of Penang Asam Laksa, Air Itam Asam Laksa is often the first place that comes to mind. They mainly operate on weekends now, but equally delicious bowls can be found at other spots.

 

Top Picks
• My Own Café - Cannon Street, George Town
• Mute Asam Laksa - next door to Air Itam Asam Laksa
• Penang Road Famous Laksa - No. 5 Lebuh Keng Kwee, George Town

Penang Curry Mee (Penang Curry Laksa)
Penang Curry Mee, also called Curry Laksa, is a beloved Penang noodle dish known for its spicy, aromatic curry broth. Choices of noodles include yellow noodles, mee hoon (rice noodles), kuey teow (flat rice noodles), or a mix of these. The noodles are blanched, and the thick curry is assembled on top with toppings like chicken, pork, seafood, and the local favourite, blood cockles.

 

Some bowls are enhanced with coconut milk, while others keep the curry lighter and spicier. Curry Mee can be found at market stalls, night markets, food courts, and specialty restaurants. Clay pot Curry Mee has also become popular, giving the dish a traditional, authentic feel with its slow-cooked aroma.

 

What makes Penang Curry Mee special is the combination of flavors and textures—the spiciness of the curry, the chewiness of the noodles, and the freshness of the toppings all come together in one satisfying bowl. For those looking for authentic Penang curry noodles, trying different stalls and eateries is part of the experience, as every vendor has their own unique twist.

 

Top Picks
• Air Itam Sister Curry Mee - Air Itam
• Lorong Seratus Tahun Curry Mee - Lorong Seratus Tahun, George Town
• Tua Pui Curry Mee - Lebuh Kimberley, George Town

Penang Char Koay Teow
Penang Char Koay Teow is one of the most popular Chinese dishes in Penang. Those who have tried it know why, and those who haven’t may find themselves coming back for more.

Available throughout Penang, this beloved wok-fried flat rice noodle dish is made with prawns, egg, bean sprouts, chives, and often Chinese sausage or fresh cockles. For cockle lovers, no Penang Char Koay Teow is complete without them.

 

The best plates are fried over high heat, with each noodle strand separated yet silky soft, like lifting ribbons with chopsticks. A generous dollop of chili paste adds the spiciness many crave. While widely available, finding the best Penang Char Koay Teow can be a challenge. Foodies and reviews consistently point to these top spots. 

 

Top Picks
• Tiger Char Koay Teow - Ping Hooi Café, Carnarvon Street
• Siam Road Char Koay Teow - Siam Road, George Town
• Ah Leng Char Koay Teow - Jalan Dato Keramat, George Town

Penang Ice Kacang (Ais Kacang)

Penang Ice Kacang, also called Ais Kacang, is a classic Penang dessert and a favourite among locals and tourists alike. It starts with a mountain of finely shaved ice, assembled with toppings like red beans, sweet corn, grass jelly, and attap chee. The dessert is drizzled with red sugar syrup, sometimes green, and finished with either condensed milk or coconut milk for sweetness and creaminess. Some variations include peanuts, jelly cubes, or durian for added flavor.

 

A popular street food in Penang, Ice Kacang has been served for generations. Stalls are often busy, and when all tables and chairs are full, standing to have a bowl becomes part of the experience. Its combination of textures - soft shaved ice, chewy toppings, and smooth syrup, makes it an irresistible treat, especially on hot, humid days. 

 

Top Picks
• Kek Seng Coffee Shop - Penang Road, George Town
• Penang Road Famous Teochew Chendul - Lebuh Keng Kwee (off Penang Road), George Town
• Presgrave Street Hawker Centre (3rd Road Ice Kacang) - Lebuh Presgrave, George Town

Penang Hainanese White Bread Toast

Penang Hainanese White Bread Toast is a classic breakfast staple in Penang, found in most kopitiams and Chinese coffee shops. Many traditional vendors still bake their own white loaves, often sold by the loaf. The bread is sliced and either steamed or grilled. Some places serve kaya and butter (or margarine) separately, allowing customers to spread as they like, while others serve it pre-filled.

 

This toast is commonly paired with soft-boiled eggs and a cup of coffee, making it a simple yet satisfying breakfast. Its popularity has kept it widely available across generations and a signature item in Penang.

Penang Chinese Coffee and Tea
Penang Chinese coffee and tea are traditional beverages in Penang, served in porcelain cups and saucers in kopitiams and Chinese coffee shops. Coffee (kopi) and tea (teh) are typically brewed thick and strong using a cloth sock filter. They can be sweetened with condensed or evaporated milk, or served black with just a touch of sugar. For some, the flavour may be strong and the sweetness pronounced, so it’s common to request less or no sugar.

 

These drinks are served all over Penang and pair well with many meals, from spicy dishes to breakfast combos and lunch options. Whether at plastic tables and chairs or at marble tables with wooden chairs, the choice of where to have them depends on personal taste.

Asam Pedas Ikan Bawal

Asam Pedas, absolutely fragrant and reddish in hue, oozes with popular Malaysian Malay herbs. This is the Malay-style spicy gravy, cooked with a variety of local herbs and the tang of tamarind pieces.

 

The herbs blended as a rempah (spice paste) are packed with numerous health benefits, adding nutrients to the dish. Fish, such as black pomfret (ikan bawal hitam), provides protein, making Asam Pedas one of the healthiest Malay foods (EGG SAMBAL/SAMBAL TELUR). 

 

You can also choose not to fry the spice paste, which is then called Asam Pedas Rebus, but frying enhances the fragrance and flavour profile of the herbs.

Mango Pickle Recipe

One of those dishes you can make ahead, bottle, and store in the fridge. Mango pickle(Aam ka Achar) is tangy, spicy, and aromatic, filled with the fragrance of curry leaves and spices (TOMATO CHUTNEY). 

Making it is simple, with a straightforward recipe and easy cooking style. It doesn’t need to be loud or overpowering. Everyday Indian spices, along with the beloved curry leaves, come together.

 

Once cooked, the mango cubes coated in chili powder and spices make the chutney irresistible, almost impossible to wait to pair with a meal (POTATO SAMBAL VEGETARIAN). 

Tanni Saar (Sweet Leaf In Dhal Gravy)

Sweet leaves, known as Tauchimurangai in Tamil and Cekur Manis in Malay, are cooked with dhal and light coconut milk. When scented with spices and curry leaves, they make Tanni Saar (Sweet Leaf In Dhal Gravy). A traditional, authentic Indian dish. It’s a dish you will yearn for at least once a month.

 

For those intending to grow Tauchimurangai keerai, there is little to do. Simply poke the stems into the soil after plucking the leaves. Buying a bunch of sweet leaves is also inexpensive, which you can use for stir-fried sweet leaves.