Penang - Lunch along Penang Road is never just about filling your stomach — it’s about experiencing the pulse of George Town’s street food culture. This stretch is home to several Michelin Guide–recognised hawkers, and on this particular afternoon, Donny and I found ourselves ticking off two of its most famous names: Penang Road Famous Chendol and Penang Road Famous Jin Kor Char Kuey Teow.
We started with what Penang is arguably most proud of — chendol. In the relentless tropical heat, there are few things more refreshing. Penang Chendol is a classic Southeast Asian shaved-ice dessert made with fragrant pandan-flavoured green jelly noodles, fresh coconut milk, and thick, dark gula Melaka (palm sugar syrup), often finished with stewed red beans. Everything is piled generously over finely shaved ice, creating a perfect balance of creamy, sweet, and aromatic flavours.
Next, we moved on to Penang Road Famous Jin Kor Char Kuey Teow, a Michelin Bib Gourmand stall well known for delivering quality at an affordable price. At RM10, the plate arrived modest in size but packed with flavour. The noodles were fried with good wok hei, lightly smoky, and well-balanced without being overly greasy. While it may not be the most generous portion in Penang, it’s a solid, dependable plate that reflects why Bib Gourmand stalls are celebrated — honest food done well.
There was, however, a moment that caught us slightly off guard. When Donny asked for a paper plate, the owner requested RM2 for it. While understandable from a cost perspective, it felt a little unexpected, especially at a street food stall. Still, it was a minor hiccup in an otherwise enjoyable lunch experience.
What struck me most about this meal was how Penang’s street food continues to thrive not because of luxury, but because of consistency, tradition, and flavour. Michelin recognition hasn’t changed the essence of these stalls, old, antique and long queues, and all. It simply confirms what locals and food lovers have known for decades.
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