Tok Tok Mee Bamboo Noodle is a cantonese restaurant in George Town, Penang.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: 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.
Address: 37 Lebuh Campbell, 10100 George Town, Penang
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.
Laksalicious puts every major laksa style under one cheerful Hutton Lane roof, the Bib Gourmand shortcut through Penang's noodle-soup canon.
Signature: Assam laksa, Laksa lemak
Tip: Order the assam and lemak versions side by side; comparing the sour and coconut broths is the point of the place.
Bee Hwa Cafe cooks halal versions of Penang's Chinese hawker canon on Lebuh Dickens, a Bib Gourmand family shop begun as a 1992 street stall.
Signature: Halal char kway teow, White curry mee
Tip: This is where Muslim travellers get proper char kway teow; the chicken-and-seafood version sells out before 14:00.
Restoran Sup Hameed ladles mutton soup and oxtail sup ekor on Jalan Penang, the mamak soup counter Penang turns to when the day needs rescuing.
Signature: Sup kambing, Sup ekor
Tip: Order sup kambing with a torn-up roti benggali dunked in; the more adventurous gearbox soup is for round two.
The Pinn hand-makes mackerel fish balls and dumplings opposite the Lee Jetty, a small Weld Quay room mixing Penang, Taiwanese and Indonesian bites.
Signature: 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.
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.
Laksalicious puts every major laksa style under one cheerful Hutton Lane roof, the Bib Gourmand shortcut through Penang's noodle-soup canon.
Signature: Assam laksa, Laksa lemak
Tip: Order the assam and lemak versions side by side; comparing the sour and coconut broths is the point of the place.
Bee Hwa Cafe cooks halal versions of Penang's Chinese hawker canon on Lebuh Dickens, a Bib Gourmand family shop begun as a 1992 street stall.
Signature: Halal char kway teow, White curry mee
Tip: This is where Muslim travellers get proper char kway teow; the chicken-and-seafood version sells out before 14:00.
Duck Blood Curry Mee simmers its coconut white curry fresh daily inside a Burma Road cafe, the Bib Gourmand bowl Penang regulars top with cubes of duck blood.
Signature: White curry mee with duck blood, Roast pork add-on
Tip: The duck blood is optional; ask for it on the side the first time and add the roast pork either way.
Restoran Sup Hameed ladles mutton soup and oxtail sup ekor on Jalan Penang, the mamak soup counter Penang turns to when the day needs rescuing.
Signature: Sup kambing, Sup ekor
Tip: Order sup kambing with a torn-up roti benggali dunked in; the more adventurous gearbox soup is for round two.
The Pinn hand-makes mackerel fish balls and dumplings opposite the Lee Jetty, a small Weld Quay room mixing Penang, Taiwanese and Indonesian bites.
Signature: 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.
