Penang – Street Food Journeys: Malaysia Episode 6

Penang is widely recognised as Malaysia’s street food capital, so there was a lot of ground we had to cover in this episode of Street Food Journeys. Thankfully, I’ve travelled to Penang a number of times over the last few years, so I could draw on footage from my trips there, which included that of my favourite hawkers in action on Penang Island. This included the Penang Char Kway Teow stall located at Excellent Cafe in Air Itam, the famous Toh Soon Kopitiam located in an alleyway, which still grills its kaya toast in a charcoal oven, and the mee goreng and mee rebus stall located at the corner of Burma Road and Bangkok Lane.

Click to Watch – https://youtu.be/UBnHpB5ggc0 

Liam Ghani from MOMC@Heart and TheMuddledPantry.com is a Penang native, and he showed us how to make his favourite hawker dish, Wantan Mee (wonton noodles with char siew) – something that Penang hawkers seem to do particularly well. My segment consisted of making Penang-style oyster omelette, and we also had YouTube and TikTok star and TV presenter Mark O’Dea on a flying visit to Penang to taste Char Kway Teow and Oyster Omelette.

Melaka-based award-winning Malaysian tour guide Shaukani Abbas was on hand again to give us a bird’s eye view on places of interest in Penang, and we managed to catch up with Katharine Chua from Penang’s Tropical Spice Garden, who gave us a quick tour of the property and update us on what they’ve managed to achieve since the Covid-19 pandemic. Our Masters of Malaysian Cuisine chefs Johari Edrus, Rene Juefri and Bob Adnin along with my Jackie M. community members Lynn Ong and GaikCheng Kevany, both of whom are from Penang, tell us what dishes they think of, when they think of Penang.

As with every episode in this Street Food Journeys series, we had to leave out a ton of content because of time constraints (each episode is meant to be only 20 minutes long as it is), so don’t forget to sign up at MalaysianChefs.com/StreetFoodJourneys – this will add you to our email list and apart from staying in touch with our content, we’ll send you the recipes and also instructions on how to access our bonus material soon.


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