Hokkien$george-townTue-Fri 07:00-14:30; Sat 07:00-13:30; Sun 07:00-12:30; closed MonCash only
Bridge Street Prawn Noodle serves its Bib Gourmand Hokkien mee mornings only at the far end of Beach Street, Penang's old-time daybreak bowl.
Try: Hokkien mee and loh mee combo
Tip: Order the ham ban, half Hokkien mee and half loh mee in one bowl; it is the combination the stall is known for.
Street food$george-townTue-Sat 12:00-18:30; closed Sun-MonCash only
Siam Road Char Koay Teow fries one dish over charcoal to a Bib Gourmand standard, the pushcart plate Penang queues an hour for without complaint.
Try: Charcoal char koay teow
Tip: Founder Tan Chooi Hong's son now works the wok; join the queue before 12:00 or expect a 45-minute wait for a plate.
Street food$george-townDaily 09:30-17:30, within Joo Hooi Cafe's hoursCash only
Jin Kor has fried char kuey teow inside Joo Hooi Cafe for over 40 years, the Bib Gourmand Penang Road stall celebrities queue beside tourists for.
Try: Char koay teow with duck egg
Tip: Pay the small upgrade for a duck egg; it fries fattier and clings to the noodles better than the standard hen egg.
Street food$pulau-tikusTue-Sun 11:00-17:00; closed MonCash only
Wan Dao Tou simmers its Bib Gourmand assam laksa from a 50-year-old family recipe on Jalan Gottlieb, Penang's benchmark bowl outside Air Itam.
Try: Assam laksa
Tip: Third-generation owners still make the broth daily; ask for extra hae ko prawn paste and stir it in gradually.
Street food$george-townDaily 10:00-17:30, alongside the Keng Kwee Street cendol stallsCash only
Penang Road Famous Laksa ladles a sardine broth of unusual depth on Keng Kwee Street, the Bib Gourmand partner to the cendol queue next door.
Try: Assam laksa
Tip: Do the classic double: a bowl of laksa here, then a cendol from the stall a few steps away on the same lane.
Street food$george-townDaily 09:00-18:30 at the Keng Kwee Street stall
Penang Road Famous Teochew Chendul has shaved ice over pandan noodles since 1936, the Keng Kwee Street stall that defines cendol for all of Penang.
Try: Cendol
Tip: Eat standing at the lane stall like the locals rather than the air-conditioned shop; the ice melts into the gula faster.