Fresh from Penang’s sea and grilled by the seaside, salted prawns are the perfect smoky finger food we share on our night food tours.

Smoky, savory, and bursting with wok hei (the elusive “breath of the wok”), Char Kway Teow is Penang’s wok-fired superstar. Once a humble laborer’s meal, today it’s a hawker classic where every stall adds its own flair — making it not just food, but a performance in flavor. The Anatomy of a Perfect Plate Noodles: Flat rice noodles, soft yet with a slight chew. Aromatics: Garlic and chili paste fried in hot oil. Protein: Fresh prawns, cockles, lap cheong (Chinese sausage). Eggs: Stirred in at just the right moment for richness. Seasoning: A mix of light soy, dark soy, and a hint of fish sauce. Wok Hei: That smoky char from frying over intense heat. The Essence of Char Kway Teow Char kway teow, which means “stir-fried flat rice noodles,” is a staple in Penang’s culinary heritage. This dish is typically prepared in a blazing hot wok with a mix of flat rice noodles, prawns, Chinese sausage, eggs, bean sprouts, and chives, all stir-fried together in a flavorful soy-based sauce. The key ingredient that gives char kway teow its distinctive aroma and taste is lard, though many vendors now offer a halal-friendly version using vegetable oil. A Dish with History Char kway teow traces its origins back to Chinese laborers who migrated to Southeast Asia. Originally a humble dish for workers, it was packed with fats and proteins to provide energy for long hours of labor. Over time, the dish evolved, with Penang’s hawkers refining their techniques to create the version we know today—smoky, savory, and deeply satisfying. More Than Just a Meal Char kway teow is more than just a dish; it’s a symbol of Penang’s street food culture. It represents the dedication of hawkers who have spent years mastering their craft, as well as the vibrant communal dining experience that brings locals and visitors together. Eating char kway teow in Penang isn’t just about satisfying hunger—it’s about experiencing a piece of culinary history. At Street Bite Tours, we believe that no food tour in Penang is complete without tasting this iconic dish. That’s why we always include char kway teow as a primo on our tours, ensuring our guests get an authentic taste of this beloved street food. "Primo" is an Italian term used in dining to refer to the first substantial course of a meal, usually consisting of pasta, rice, or other carbs. In the context of Street Bite Tours, it signifies an essential and hearty dish that sets the stage for the culinary journey, highlighting char kway teow as a must-try street food experience. Can You Cook It at Home? Here’s a simple recipe to try — but remember, no home stove can quite capture the heat of a Penang hawker’s wok! Penang Char Kway Teow Quick Recipe (serves 2) 200g flat rice noodles 2 tbsp cooking oil (traditionally pork lard) 2 cloves garlic, chopped 2 prawns, peeled A handful of cockles (optional) 1 Chinese sausage, sliced thin (optional) 1 egg 1 cup bean sprouts 2 tbsp light soy sauce 1 tbsp dark soy sauce ½ tsp chili paste Steps : Heat wok until smoking hot. Fry garlic and chili paste in oil. Add prawns and sausage, stir-fry briefly. Toss in noodles and sauces, stir well. Push noodles aside, crack egg, scramble, then mix in. Add cockles and bean sprouts last, fry a few seconds. Serve immediately, hot and smoky. 👉 But here’s the secret: every hawker has their own sauce blend, timing, and wok technique — something that can’t be written down. That’s why each plate in Penang tastes different, and why Street Bite Tours handpicks the very best stalls for you to experience.

If there’s one dish that defines Penang’s soul, it’s Nasi Kandar . More than just rice with curry, it’s a ritual, a heritage, and a feast for the senses . Our Surf & Turf platter brings together the best of land and sea: perfectly spiced fried chicken, golden-battered fried fish, fragrant rice, and an explosion of curries poured generously over the top. A Dish with Roots Nasi Kandar traces its origins back to the Tamil Muslim traders of Penang. The word kandar means “to balance on a shoulder pole,” recalling how early vendors carried baskets of rice and curry slung across their shoulders. Over time, their roadside offerings grew into bustling restaurants, each with its own secret spice blends. Today, lining up at a nasi kandar counter — pointing to fried chicken, fish, okra, cabbage, and endless trays of curries — is a Penang rite of passage. Locals know the best stalls, and debates over the “top nasi kandar in town” can get as fiery as the curries themselves. When & Where to Enjoy It Unlike breakfast staples like roti canai, nasi kandar is an all-day affair . You’ll find locals eating it for lunch, dinner, and especially late-night suppers after a long day. Some of Penang’s most famous nasi kandar shops only get busier after dark, when the queues stretch down the street. How to Eat Like a Local Mix the Curries – Don’t be shy! Ask for kuah campur (mixed gravies) and let them flood your plate. Hands or Spoon? – Traditionally eaten with your hands, but a spoon works fine too. Expect a Queue – The best nasi kandar is never rushed. Waiting is part of the experience. ✨ Nasi Kandar Surf & Turf is not just a meal — it’s Penang on a plate. Spicy, bold, layered, and unforgettable.

If Char Koay Teow is smoky and bold, and Asam Laksa is tangy and soul-stirring, then Roti Canai is the comfort food that feels like a warm handshake at any mamak stall. Flaky on the outside, soft inside, and usually eaten with dhal curry or spicy sambal, it’s Malaysia’s go-to breakfast — though in some places you’ll also find it served late into the night. A Dish with a Story Roti Canai came to Malaysia with Indian Muslim migrants and has since become one of the country’s most beloved foods. The word canai comes from the Malay verb “to flatten or stretch”, describing the dramatic way roti makers spin and flip the dough until it’s paper thin before folding and frying it. Every Malaysian has a roti canai memory — whether it’s early-morning breakfasts before school, or late-night suppers with friends at the local mamak stall. When to Find It Unlike Penang’s wok-fried noodles available all day, roti canai often has specific hours. Many stalls serve it only in the mornings with hot teh tarik, while some mamak restaurants fire up the griddle again in the evenings. If you’re craving it mid-afternoon, you might be out of luck — so timing is part of the experience. Simple Roti Canai Recipe (Home Version) Ingredients: 3 cups all-purpose flour 1 tsp salt 1 tsp sugar 2 tbsp condensed milk (or regular milk) 3 tbsp ghee or oil 1 cup water (adjust as needed) Extra oil for soaking the dough Method: Mix the dough : Combine flour, salt, sugar, milk, and ghee. Slowly add water and knead until smooth and elastic. Rest overnight : Divide into balls, coat with oil, and let rest at least 6 hours (overnight is best). This gives that stretchy texture. Stretch and flip : Oil your work surface, then stretch each dough ball until paper thin. Fold edges inward to form a square or coil it into a circle. Fry : Cook on a hot, lightly oiled griddle until golden brown and crispy on both sides. Serve : Tear into pieces (never cut with a knife — use your hands!) and dip into dhal curry, chicken curry, or sambal. ✨ Pro tip: The secret is in the overnight resting. That’s what gives roti canai its signature chewiness and flaky layers. Beyond the Classic Roti Telur – with egg inside. Roti Tissue – stretched paper thin, crispy, drizzled with condensed milk. Roti Bom – thick, sweet, buttery version. Whether you’re a purist or an adventurer, there’s a roti for everyone.