Kheng Pin Cafe - A Morning Breakfast Adventure

 Penang - Our Penang mornings always begin with food, and this time we made our way to the legendary Kheng Pin Café, a long-standing kopitiam beloved by locals for its honest, old-school flavours. Tucked along Penang Road, the café has no pretence; rusty chairs, marble-top tables, fans spinning lazily — but beneath that simplicity lies decades of culinary heritage. Most famously, it is home to one of Penang’s most iconic Loh Bak stall, a must-try for anyone visiting the island.

We started with a comforting bowl of Penang Hokkien Mee, a dish that Singaporeans would instantly recognise as prawn mee. Penang’s version, however, has its own distinctive personality. The broth was rich, spicy, and deeply aromatic, made from slow-simmered prawn shells, heads, and pork bones. Each spoonful carried the sweetness of prawns layered with the savoury depth of slow-cooked stock. Inside the bowl were thick yellow noodles, rice vermicelli, prawns, sliced pork, kangkung, bean sprouts, and half a hard-boiled egg. Topped with fried shallots and a dollop of sambal, it was a bowl that warmed both the stomach and the soul — the perfect start to our day.

Penang Hokkien Mee

Hokkien Mee hawker

Of course, we couldn’t come to Kheng Pin without ordering their famous Loh Bak. Watching the stall in action felt like witnessing a well-practised performance. The seasoned minced pork, mixed with five-spice powder, water chestnuts, and spring onions, was rolled neatly in bean curd skin before being deep-fried to golden perfection. Crispy on the outside, juicy on the inside — exactly what Loh Bak should be. Paired with the signature chili and sweet sauce, each bite delivered a satisfying crunch followed by the comforting flavours of five-spice and tender meat. It was undeniably one of the highlights of our breakfast.

Lor Bak

We also sampled their char koay teow, priced at RM10. As expected in Penang, the portion was modest and came with just two pieces of prawns, but what it lacked in quantity, it made up for in flavour. The noodles had good wok hei, were lightly seasoned, and not overly oily. It wasn’t the most delicious char koay teow in Penang, but it held its own — a classic, honest plate that matched the kopitiam’s old-school charm.

So what makes Kheng Pin Café so popular among locals? The answer is simple — consistency, heritage, and authenticity. Many of the stalls here have been operating for decades, each specialising in one dish and perfecting it over the years. Locals come not for trends or Instagram moments, but for flavours that have withstood time. The café is also strategically located, open early, and offers a wide range of iconic Penang hawker foods under one roof — a major draw for regulars and tourists alike.

Char Koay Teow hawker