Penang’s Ultimate Breakfast Adventure
Perak Road Morning Market
📍 Nestled in the vibrant heart of Penang, Perak Road Morning Market is a true hidden gem for food lovers. This bustling market is a sensory feast, brimming with the sights, sounds, and irresistible aromas of authentic Penang hawker fare.
The Perak Road Morning Market starts every 6 am
The heart of the community - Perak Road Morning Market
The Unique Morning Market of Jelutong
Perak Road Market is one of the older markets in Penang. It was established by the predominantly Chinese community living in the Chinese settlement around Perak Road. Although the market building is on Jalan Slim, the market itself spills over the side roads into Jalan Pasar and Perak Road itself.
🍜 From the smoky, wok-fired Char Koay Teow to the rich, comforting Penang Roti Canai, every stall offers a taste of tradition and local flavor. Whether you're a seasoned foodie or a curious traveler, this market promises a memorable culinary adventure you won’t want to miss!
The market is one the oldest in Penang
Stop #1 Roti Canai Aina
No trip to Perak Road Morning Market is complete without joining the legendary queue at Roti Canai Aina —the stall that’s been serving up Penang’s flakiest, most addictive roti canai for over 30 years! What makes their version extraordinary? The dough is hand-stretched to paper-thin perfection, fried in ghee until golden and crisp, yet magically remains pillowy-soft inside. But the real star is their rich, fragrant fish curry (kari ikan), simmered daily with tamarind, spices, and tender mackerel—a recipe guarded like family treasure. Regulars swear by the "roti banjir" (drowned roti), where the crispy disc swims in a generous ladle of that iconic curry. Arrive early (they often sell out by 9am!) and let the symphony of clanging pans and the buttery aroma guide you to this unassuming stall. One bite, and you’ll understand why generations of Penangites happily wait in line—it’s not just breakfast, it’s a rite of passage. Pro tip: Order a teh tarik (pulled tea) from the neighboring stall to complete the experience! 🥖🔥
Roti canai Aina a proud Penang Brand
Expect Long Q everyday - Roti canai Aina
Roti canai Aina opens super early about 6 am
Their classic roti canai were crispy thin on outside, chewy soft in the inside
Stop #2. Pork Rib at Back Market
If you follow a narrow alley behind the bustling Perak Road Market, this unassuming stall is one of Penang’s best-kept secrets—serving up what many swear are the juiciest, most flavorful pork ribs on the island. With no fancy signboard and just a few plastic stools, this hidden gem draws a devoted following of early risers who know the golden rule: come before 8:30 AM or miss out. The ribs here are a masterclass in simplicity—marinated in a closely guarded blend of spices, then slow-grilled over charcoal until caramelized on the outside and fall-off-the-bone tender inside. Each bite delivers a smoky-sweet punch, with just the right amount of charred edges. Locals pair it with a side of fragrant rice and a drizzle of the stall’s signature sticky-savory glaze, a recipe perfected over decades. Word to the wise: Follow the aroma of sizzling pork and the crowd of motorbikes parked haphazardly nearby—this is how you know you’ve found it. One taste, and you’ll join the legion of fans who set their alarms just for these ribs. 🍖🔥
Stop #3. Ah Cheng Char Koay Teow
Located in the unassuming food court behind Perak Road Morning Market, Ah Cheng Char Koay Teow is where Penang locals sneak off to for their ultimate wok-fired fix—the kind that fuels whispered debates about who really makes the island’s best CKT. Here, the magic happens over roaring charcoal flames, where the uncle masterfully tosses flat rice noodles with plump prawns, briny blood cockles, crispy pork lard, and a velvety egg, all coated in a smoky-sweet dark soy glaze that clings to every strand. The charcoal fire isn’t just for show—it sears the noodles with an irreplicable wok hei breath that gas stoves just can’t match. Regulars know to come early (he often sells out by noon) and to request theirs "pedas, lebih lard" (spicy, extra lard) for maximum indulgence. No frills, no tourists—just a decades-old ritual of smoky, umami-packed perfection on a greasy paper plate. Pro tip: Pair it with the food court’s icy kopi peng (iced coffee) to cut through the richness. 🍳🔥
(Fun fact: Ah Cheng’s secret weapon? A battered old wok so seasoned, it’s practically part of the recipe.)
Her CKT is full of Wok Hee!
Char Koay Teow is an essential part of Penang's diet
Stop #4. Potato Curry Nasi Lemak
In the heart of Perak Road Morning Market, one stall reigns supreme—Potato Curry Nasi Lemak, a legendary spot where locals line up before dawn for what many call the most unique nasi lemak in Penang. What sets it apart? A generous ladle of creamy, spice-infused potato curry—slow-cooked until tender—piled atop fragrant coconut rice, along with an array of unconventional toppings like crispy fried chicken, sambal sotong (spicy squid), and even rendang on weekends. But the real star is their potato wedges, soaked in the rich curry until they’re crispy on the outside and melt-in-your-mouth soft inside. The sambal, a sweet-spicy masterpiece, ties it all together with just the right kick. Arrive by 7:30 AM to snag a plate (the queue stretches fast!), and watch the uncle deftly assemble each order with military precision—no frills, just bold flavors that’ll haunt your cravings for days.
The famous Potato Curry Nasi Lemak
Their special nasi lemak includes signature potato and seafood
Stop #5 Eng Sim Lam Mee (英心淋面)
Eng Sim Lam Mee (英心淋面) is a one-of-a-kind Lam Mee (braised noodle) stall that serves a version you simply won’t find anywhere else in Penang—making it an absolute must-eat for noodle lovers. What sets it apart is its rich, gelatinous broth, slow-cooked for hours with pork bones, dried shrimp, and a secret blend of spices, giving it an almost gravy-like consistency that clings luxuriously to every strand of egg noodle. The bowl comes loaded with tender slices of braised pork, plump shrimp, crispy fried shallots, and a perfectly soft-boiled egg, but the real magic happens when you mix in their house-made chili-vinegar sauce —adding a bright, tangy contrast to the deep umami broth. The first spoonful is an explosion of textures and flavors: savory, slightly sweet, with a hint of seafood richness, all balanced by the crunch of fried garlic and the subtle bite of the noodles. Locals have been flocking here for decades, often arriving early to secure a bowl before the pot runs dry. Pro tip: Ask for extra sambal belacan on the side if you dare—it takes the dish to fiery new heights.** 🍜🔥
(Fun fact: The stall’s name, "Eng Sim," comes from the founder’s nickname, and their recipe has stayed unchanged since the 1970s—a true taste of old-school Penang!*)
