The Pinn is a chinese restaurant in George Town, Penang.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Mackerel fish balls, Handmade dumplings
Tip: Add noodles to the fish-ball soup to make it a meal, and get the dumplings pan-fried rather than boiled.
Address: 58 Pengkalan Weld, 10300 George Town, Penang
Kheng Pin Cafe is the morning kopitiam on Jalan Penang whose loh bak stall, five-spice pork rolls fried in beancurd skin, draws half of George Town.
Signature: Loh bak, Wanton mee
Tip: Claim a table with drinks first, then order loh bak from one stall and wanton mee from another; come in the morning, it winds down by 13:30.
Rasa Rasa keeps daytime hours on Chulia Street Ghaut, pairing pandan nasi lemak sets with Bib Gourmand prices rare even by Penang standards.
Signature: Pandan nasi lemak combo, Nyonya kuih
Tip: It is a lunch room, not a dinner one; come before 14:30 and add the day's kuih to whatever combo you order.
Line Clear Nasi Kandar has ladled curry down its famous alley off Jalan Penang since the 1940s, Penang's round-the-clock nasi kandar rite of passage.
Signature: Nasi kandar with ayam ros, Sotong curry
Tip: Point at three curries and let them flood the rice; the mixed gravy, called banjir, is the whole point here.
Deens Maju is the nasi kandar Penang locals queue for, a midday-opening Jalan Gurdwara canteen where the ayam goreng line often wraps the block.
Signature: Ayam goreng nasi kandar, Bendi curry
Tip: The queue moves faster than it looks; go earlier in the service for the full spread of curries before favourites sell out.
Hameediyah has served nasi kandar on Campbell Street since 1907 and holds the Malaysia Book of Records listing as the country's oldest, a Penang icon.
Signature: Murtabak, Kari ayam nasi kandar
Tip: Order the murtabak from the front griddle plus one curry over rice; the air-conditioned annexe a few doors down has seats.
Restoran Kapitan keeps its tandoors lit around the clock at the Chulia Street corner, four decades into serving Penang's benchmark claypot briyani.
Signature: Claypot chicken briyani, Tandoori chicken with naan
Tip: The claypot briyani takes time; order it before your tandoori so both land together, and finish with almond milk.
Kheng Pin Cafe is the morning kopitiam on Jalan Penang whose loh bak stall, five-spice pork rolls fried in beancurd skin, draws half of George Town.
Signature: Loh bak, Wanton mee
Tip: Claim a table with drinks first, then order loh bak from one stall and wanton mee from another; come in the morning, it winds down by 13:30.
Rasa Rasa keeps daytime hours on Chulia Street Ghaut, pairing pandan nasi lemak sets with Bib Gourmand prices rare even by Penang standards.
Signature: Pandan nasi lemak combo, Nyonya kuih
Tip: It is a lunch room, not a dinner one; come before 14:30 and add the day's kuih to whatever combo you order.
Line Clear Nasi Kandar has ladled curry down its famous alley off Jalan Penang since the 1940s, Penang's round-the-clock nasi kandar rite of passage.
Signature: Nasi kandar with ayam ros, Sotong curry
Tip: Point at three curries and let them flood the rice; the mixed gravy, called banjir, is the whole point here.
Deens Maju is the nasi kandar Penang locals queue for, a midday-opening Jalan Gurdwara canteen where the ayam goreng line often wraps the block.
Signature: Ayam goreng nasi kandar, Bendi curry
Tip: The queue moves faster than it looks; go earlier in the service for the full spread of curries before favourites sell out.
Hameediyah has served nasi kandar on Campbell Street since 1907 and holds the Malaysia Book of Records listing as the country's oldest, a Penang icon.
Signature: Murtabak, Kari ayam nasi kandar
Tip: Order the murtabak from the front griddle plus one curry over rice; the air-conditioned annexe a few doors down has seats.
Restoran Kapitan keeps its tandoors lit around the clock at the Chulia Street corner, four decades into serving Penang's benchmark claypot briyani.
Signature: Claypot chicken briyani, Tandoori chicken with naan
Tip: The claypot briyani takes time; order it before your tandoori so both land together, and finish with almond milk.
