Despite the formidable Penang heat, digging into a heavy and hearty meal of nasi kandar is a common sight in the island city. One of Penang’s headlining dishes, nasi kandar is a hodgepodge of curries, side dishes, gravies, vegetables, and rice all on one plate.

Introduced in the early 20th century, nasi kandar was first sold by Indian Muslim vendors to the dock employees at Weld Quay in George Town itself. Since then, it has become a dish celebrated by Malaysians all over. Popular nasi kandar stalls include Shariff Nasi Kandar in Kompleks Pasar Dan Makanan, Jalan Permai, Nasi Kandar Line Clear on Penang Road, and Nasi Kandar Deens Maju on Gurdwara Road.

A breakfast and lunch favourite around Malaysia, curry mee is an indispensable link in the Penang food chain. This delicious bowl of noodles in a spicy broth is prepared in different ways around the country, but the Penang bowl comes out on top for many locals with its vibrant coconut milk-infused broth, cockles, and sambal.

There are a few standout eateries that whip up top notch bowls of curry mee, with Kikubari’s Sean Thu listing Tua Pui Curry Mee as his favourite and Restaurant au Jardin’s Su Kim Hock naming Jalan Jelutong's Bamboo Café as his. 

Don't miss: The best curry mee in Malaysia, according to chefs

Malaysia’s contribution to the world of salad’s, rojak is a must-try for anyone visiting the island. A popular variant of the Malaysian fruit salad, Penang rojak features a thick, toffee-like sauce of shrimp paste, spices, sugar, tamarind juice, and chilli, slathered over a medley of tart fruits like jambu air (rose apples), guava, unripe mangoes, and more. 

Popular destinations for this sweet-savoury treat include Hock Seng Rojak King on Macallum Street, which uses its own malt sugar paste recipe as a sauce, Hussain Pasembur King in Medan Renong, and Rojak Ho Wei Jeng in Esplanade Food Court. 

Another stellar noodle dish that Malaysian cuisine boasts is assam laksa, a tangy, rich, and soulful bowl of mackerel broth and thick, tubular rice noodles. This legendary bowl is credited for being one of the late Anthony Bourdain’s favourite dishes. 

When the broth is well-balanced, the noodles are cooked to the right doneness, and the bowl is packed with garnishes, it is extremely difficult to turn down a bowl of assam laksa. Aidan Low of Akâr Dining particularly enjoys his assam laksa from the Boudain-approved Penang Air Itam Laksa, where they are generous with herbs, bunga kantan (torch ginger), onions, and more. 

Read more: The best assam laksa in Malaysia, according to local chefs

Having a plate of oh chien during your trip to Penang is like a rite of passage for any visitor to the island. Also a local favourite, oh chien is a plate of fried oysters mixed in an egg and starch batter, which results in a juicy and irresistible omelette-like dish. Cooked on a searing hot wok, the perfect oh chien strikes a balance between being crispy and fluffy with just the right amount of wok hei (breath of the wok) and served with a spicy chilli sauce.

You'll easily find this dish in hawker stalls and kopitiams all over the island, including Restoran Bee Hooi on Jalan Burma, Seng Thor Coffee Shop also on Lebuh Carnarvon, and the oyster omelette stall at Presgrave Street Hawker Centre.

Moving on to the dessert side of things, cendol is one of the country’s national desserts. At its most basic, a bowl of cendol is made with shaved ice, fresh coconut milk, a splash of gula Melaka, and green rice flour jelly. You’ll also find bowls topped with red beans, grass jelly, and creamed corn around the island in the hands of those who want a more filling dessert.

Offering an ice cold respite from the heat, cendol is an essential dish both locals and foreigners love. Penang Road Famous Teochew Chendul has gained immense popularity since its opening in 1936, but you’ll also find locals flocking to the similarly named Penang Road Famous Chendul and Cendol Asli Pak Haji for their fix.

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