Penang’s kway teow soup is different from Ipoh’s. Our friend took us to this coffee shop which he says serves the best kway teow soup.
We took him at his word since he is a Penang local. He ordered for us and it was as delicious as he said. The texture of the noodles was slippery smooth, just like silk, and very thin. The kway teow we get in Kota Kinabalu is thick and rough, compared to this.
Come lunch, we went our separate ways, my daughter and her father went off elsewhere while my college alumnus picked me up for a small college reunion lunch at the 747 Restaurant.
The dishes they called were interesting and tasty and it was a big lunch. The food was less important than the getting to know you as I had not met them before. They were many years my senior in college, except one who was my junior and we had stayed in the same house in the college.
Lunch ended with photo taking and a suggestion that a reunion should be held in Kota Kinabalu, to visit that part of the country which had not been on their bucket list.
The following morning, before we left Penang, our friend took us to another shop for the famous Char Kway Teow. This stall goes by the name of Tiger Kway Teow.
When the kway teow was served, there was a generous amount of cockles and two tiger prawns lay atop the plate of noodles. It was very well fried, not oily unlike some stalls and the aroma was mouth watering!
These days, many stalls, especially in Kuala Lumpur, do not offer cockles in their char kway teow but to me, the cockles make the difference to the dish. Without the cockles, it doesn’t taste nice.
After breakfast, our friend took us to shop for Penang’s famous biscuits, nutmeg and sesame oil.
Then it was time to wish him and Penang goodbye as we wanted to stop at Ipoh for lunch before returning to Kuala Lumpur.
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