Koay teow th'ng, a soothing and light noodle soup, is a staple in Penang’s culinary heritage. This dish features flat rice noodles served in a delicate, clear broth made from pork bones and dried seafood. The soup is topped with a combination of shredded chicken, prawns, fish balls, and fresh vegetables, creating a perfect balance of flavors. Lightly seasoned with soy sauce, garlic, and a hint of sesame oil, this option offers a comforting, refreshing, and lighter alternative.

Koay teow th'ng traces its origins back to the Teochew Chinese community, who brought their culinary traditions to Penang. Originally a simple, nourishing dish, it was designed to be both affordable and filling. Over time, Penang’s hawkers have refined their recipes, creating the delicate and flavorful version we know today.

Koay teow th'ng 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 koay teow th'ng 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 koay teow th'ng 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 preceding the main dish.