Christoph's is an austrian restaurant in George Town, Penang.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Wiener schnitzel, Apple strudel
Tip: The schnitzel portion covers the plate; split one with a side and save room for the strudel with vanilla sauce.
Address: 55 Lorong Stewart, 10300 George Town, Penang
WhatSaeb Boat Noodles imports its kitchen team from Thailand and was Penang's first Thai SELECT awardee, ladling proper Bangkok-style bowls.
Signature: Pork boat noodles, Pad thai
Tip: Bowls come Thai-sized and cheap; order two rounds rather than one big bowl so the noodles stay springy.
Goh Thew Chik has carved Hainanese chicken on Chulia Street for over 70 years, Penang's old-guard benchmark for every newer chicken-rice shop.
Signature: Hainan chicken rice, Grilled chicken
Tip: The house chilli sauce is the differentiator; ask for extra and spoon it over the chicken-oil rice, not the meat.
Tok Tok Mee still kneads noodle dough with a bamboo pole at its Campbell Street doorway, serving Penang's bounciest old-school wonton mee daily.
Signature: Wonton mee, Shrimp-roe noodles
Tip: Watch the bamboo pressing at the entrance, then order the dry toss with shrimp roe rather than the soup version.
Hot Bowl has served Penang white curry mee since 1992, the coconut broth arriving mild with a side bowl of chilli paste you stir in yourself.
Signature: White curry mee, Bottled curry paste
Tip: Stir in the chilli paste a half-spoon at a time; the same paste is bottled for sale if you want to take it home.
WhatSaeb Boat Noodles imports its kitchen team from Thailand and was Penang's first Thai SELECT awardee, ladling proper Bangkok-style bowls.
Signature: Pork boat noodles, Pad thai
Tip: Bowls come Thai-sized and cheap; order two rounds rather than one big bowl so the noodles stay springy.
Bite N Eat has cooked Dindigul-style biriyani on Lebuh Penang since 2014, the Tamil Nadu specialist among Penang's Little India dining rooms.
Signature: Dindigul biriyani, Kongu nadu kozhi fry
Tip: Some specialities only leave the kitchen after 16:00; come for an early dinner if you want the full southern menu.
Fatty Loh Chicken Rice is a third-generation Fettes Park shop whose poached birds and chilli sauce set the chicken-rice standard for north Penang.
Signature: Hainanese chicken rice, Roast chicken
Tip: Order chicken by the half or whole for a table; the springy-skinned poached version beats the roast for first-timers.
Goh Thew Chik has carved Hainanese chicken on Chulia Street for over 70 years, Penang's old-guard benchmark for every newer chicken-rice shop.
Signature: Hainan chicken rice, Grilled chicken
Tip: The house chilli sauce is the differentiator; ask for extra and spoon it over the chicken-oil rice, not the meat.
Tok Tok Mee still kneads noodle dough with a bamboo pole at its Campbell Street doorway, serving Penang's bounciest old-school wonton mee daily.
Signature: Wonton mee, Shrimp-roe noodles
Tip: Watch the bamboo pressing at the entrance, then order the dry toss with shrimp roe rather than the soup version.
Hot Bowl has served Penang white curry mee since 1992, the coconut broth arriving mild with a side bowl of chilli paste you stir in yourself.
Signature: White curry mee, Bottled curry paste
Tip: Stir in the chilli paste a half-spoon at a time; the same paste is bottled for sale if you want to take it home.
