Discover the Best Street Food in George Town:

Kimberley Street

Kimberley Street (Lebuh Kimberley) is one of George Town, Penang’s most renowned street food destinations, celebrated for its vibrant Chinese cultural influence. This bustling street is famous for offering a wide variety of delicious hawker delights, making it a must-visit spot for food lovers.

Named after John Wodehouse, the first Earl of Kimberley, who served as British Secretary of State for the Colonies, Kimberley Street has a rich historical background that adds to its charm.

More than 60 stalls flank the street side

Many sellers have been here for half a century

Steeped in history since the 19th century, Chowrasta Market has long been the beating heart of Georgetown’s culinary and cultural scene. Named after the Urdu word for "crossroads," this vibrant market sits at the intersection of Penang’s multicultural identity, where Chinese, Malay, and Indian traders have hawked spices, fresh produce, and local delicacies for generations. Beyond its role as a wet market, Chowrasta is a treasure trove of heritage—from its pre-war architecture to time-honored artisans like Uncle Lim’s hand-stretched spring roll skins. For locals, it’s a daily ritual; for visitors, it’s a gateway to Penang’s soul, where the aroma of roasted nuts, the chatter of bargaining aunties, and the clatter of woks tell stories of resilience and tradition. A UNESCO-listed landmark, Chowrasta isn’t just a market—it’s where Georgetown’s past and present deliciously collide.

Chowrasta today after a major rennovation

Chowrasta Market has long been the beating heart of Georgetown’s culinary and cultural scene. Named after the Urdu word for "crossroads," this vibrant market sits at the intersection of Penang’s multicultural identity, where Chinese, Malay, and Indian traders have hawked spices, fresh produce, and local delicacies for generations. Beyond its role as a wet market, Chowrasta is a treasure trove of heritage—from its pre-war architecture to time-honored artisans like Uncle Lim’s hand-stretched spring roll skins. For locals, it’s a daily ritual; for visitors, it’s a gateway to Penang’s soul, where the aroma of roasted nuts, the chatter of bargaining aunties, and the clatter of woks tell stories of resilience and tradition. A UNESCO-listed landmark, Chowrasta isn’t just a market—it’s where Georgetown’s past and present deliciously collide.

The very underrated Hokkien Mee of Rong Sheng

#1 Rong Sheng Hokkien Mee （榮勝咖啡室）

Rong Sheng Hokkien Mee is a hidden gem and an underrated stall that offers authentic Penang Hokkien Mee at very affordable prices. Known for using fresh ingredients and home-style cooking, this stall delivers rich, flavorful bowls that truly capture the essence of Penang’s beloved dish. One of their signature ingredients is the homemade, freshly fried scallops, which add a unique and delicious touch to their Hokkien Mee. To enjoy this culinary treasure, it’s best to arrive before 10 am, as they tend to sell out quickly later in the day. If you’re a fan of hearty, flavorful Hokkien Mee, Rong Sheng is a must-try for an authentic Penang experience.

The Koay Teow Thing that many Penangites cannot live without

Soon Yuen Koay Teow T'ng has been around for more than 60 years

#2. Soon Yuen Koay Teow T'ng

Soon Yuen Koay Teow T'ng is one of Penang’s most renowned and longstanding stalls for authentic koay teow th’ng. Located at Soon Yuen Coffeeshop and operated by the diligent husband-and-wife team, Mr. Tan Kee Tin (72) and Mdm Pung Mooi Jee (69), this family-run business has a rich history dating back to 1957 when it was first established by Mr. Tan’s mother. The couple took over the stall in 1977, passing down a legacy of quality and tradition that continues to attract loyal customers today. Known for its flavorful broth and perfectly cooked rice noodles, Soon Yuen Koay Teow T'ng offers an authentic Penang dining experience that has stood the test of time.

Their koay teow thng’s sweet, savoury broth was prepared from slow-boiling pork bones, together with whole chickens and ducks. A must when one visit Penang!

The business has been around for over 50 years

#3. Uncle Lim Poh Piah

Think of spring rolls as the East’s answer to the burrito—a thin wrapper filled with delicious ingredients, enjoyed across Malaysia in countless ways: steamed, fried, or even served cold. But have you ever wondered how the delicate spring roll skin is made? If not for locals’ recommendations, I’d have never visited Chowrasta Market to witness this art firsthand. Tucked inside the bazaar is Uncle Lim’s humble shop, "Poh Piah/Spring Roll Skins," where tradition thrives in a nostalgic pre-war setting.

Watching Uncle Lim work is mesmerizing—he lifts a white dough blob, swiftly smacks it onto a hot pan, and in seconds, a perfect skin forms. Each piece is handmade, ensuring no two are alike, a testament to craftsmanship that outshines machine-made versions. With quick, practiced motions, he and his helper work in harmony, peeling off thin sheets in a rhythmic dance. It looks effortless, but standing over a scorching pan for 50 years? That’s true dedication—and the secret behind Malaysia’s most authentic spring roll skins.

A good Lam Mee takes many years to perfect

#4. Nam Kie Kopitiam - Hainan Lam Mee

Nam Kie Coffee Shop has been a culinary landmark since 1929. Stepping inside feels like a trip back in time—original timber benches, marble-top tables, and vintage glass money drawers still stand proudly. Here, the owner keeps tradition alive by serving Hainanese Lam Mee, a rare find in Penang today.

The dish is a masterclass in wok hei—the noodles emerge slightly charred yet tender, tossed with fresh greens, plump prawns, and slices of pork liver. Each bite carries the smoky depth of proper stir-frying, a testament to decades of skill. In a world of modern shortcuts, Nam Kie’s unwavering authenticity makes it a true gem.

The Porridge must be cook starting from 2:30 am everyday

#5. Chowrasta pork Porridge

Tucked at the entrance of Campbell Street, this legendary stall has been serving chu chap jook (pig organ porridge) for over 90 years—a dish that divides opinions but delights true fans. To some, it’s an acquired taste; to others, it’s a treasured comfort food deeply rooted in Penang’s culinary heritage. If you’re adventurous with food, this is a must-try.

The magic lies in the preparation. The owner slow-cooks the porridge for hours until the rice breaks down into a velvety, smooth consistency. Each bowl comes loaded with an assortment of pig innards—intestines, spleen, liver, and cubes of coagulated blood—alongside slices of *char siew* (barbecued pork) and crispy fried intestines. Every component is meticulously cleaned and cooked, ensuring rich, balanced flavors in every spoonful.

The star of the show? The intestines—both fresh and deep-fried. Regulars swear by the *zhar cheong* (crispy fried intestines), often ordering extra for that addictive crunch. When soaked in the warm porridge, they soften slightly, absorbing the savory broth while still retaining a hint of crispness. The result? A comforting, flavorful bowl that’s nothing short of heavenly. Don’t leave without trying this iconic Georgetown experience!