My introduction to the food of Penang came from an Aussie chef from Melbourne called Ben. Sharing a hostel dorm room, Ben was on his last night in Penang when I arrived and he was attempting to finish his to-eat list on his final night. I accompanied him to Kimberley Street where I had my first taste of the delicious meals on offer, and it was just the beginning of four days of gastronomical delights.

Char Koay Teow
This dish of fried noodles, prawns and cockles (small clams) is a Penang staple. Seasoned with soy sauce, bean sprouts, egg and chives, the best Char Koay Teow comes from frying over a very high heat to get the slightly charred and smoky aroma just right.

Assam Laksa
OMG this dish is delicious. The best laksa I have ever had. The sweetness of the assam (tamarind) is a perfect complement to the spicy chili and tangy lemongrass in the fish broth. Served with thick rice vermicelli and garnished with sliced onions, cucumber, lettuce, red chilies, mint leaves, and drizzled with prawn paste, I just could not get enough of this. Watch out for fish bones though!

Fried Oyster Omelette
Not your typical omelette, this is a mixture of tapioca flour batter, chives and eggs fried together, with the small oysters added last to keep them juicy. Served with a side of sweet and sour chili sauce.

Hokkien Mee
Otherwise known as Prawn Mee, this dish consists of both yellow noodles and rice vermicelli drenched in a spicy broth of prawn and pork. Garnished with water spinach and crunchy bean sprouts, the dish is finished off with slices of pork, prawns, a boiled egg and fried shallots. This hearty bowl is often served for breakfast, lunch and dinner. Yum!

Wan Tan Mee
The healthiest option of the dishes I tried, Wan Tan Mee can be served wet (in a clear soup) or dry (drenched in soy sauce). I went with the dry option. Made with thin springy noodles, the wan tan’s are the delicious pork dumpling highlights of the dish. Topped with BBQ’d pork slices, mustard greens and spring onions, with pickled green chilies on the side, this is the least spicy dish I tried, and was delish.

Cendol
Surely the oddest sounding dessert on paper, this is actually the perfect sweet antidote to the heat of Penang. The key ingredients are finely shaved ice, red beans, palm sugar syrup, cendol (the green noodle is made from rice flour and a green herb called pandan), and fresh coconut milk. Oh so cool and sweet.

Ice Kacang
Another sweet and refreshing dessert, this is comprised of shaved ice, sweetened red bean, sweet corn, palm fruit and colourful jellies, drenched in palm sugar syrup and rose syrup. Strictly for the sweet tooth!

Ko Cha Bi Pan Cake
These are great for snacks on the go. With a variety to choose from, my favourite had a peanut filling, and cost the equivalent of 40 cents. Sweet bargain.

Milo with condensed milk and ice
What is the perfect drink to wash all of these sumptuous dishes down with? Not an ice cold coke or beer. No, the best drink, if you’re eating at one of the Penang ‘coffee shops’ is an ice cold milo sweetened with condensed milk. For 70 cents I could not go past these, and had (too) many during my time in Penang. I know I’ll be trying to emulate these when I get home.