Bridge Street Prawn Noodle is a street-food stop in George Town, Penang.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Order the ham ban, half Hokkien mee and half loh mee in one bowl; it is the combination the stall is known for.
Address: 533 Lebuh Pantai, 10300 George Town, Penang
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.
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.
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.
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.
Ali Nasi Lemak wraps banana-leaf parcels of coconut rice and sambal at Sri Weld Food Court, the halal Penang breakfast the Michelin guide flags.
Try: Nasi lemak bungkus
Tip: The pyramids sell out in waves from 07:00; anchovy with hard-boiled egg is the classic pick of the six fillings.
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.
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.
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.
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.
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.
Ali Nasi Lemak wraps banana-leaf parcels of coconut rice and sambal at Sri Weld Food Court, the halal Penang breakfast the Michelin guide flags.
Try: Nasi lemak bungkus
Tip: The pyramids sell out in waves from 07:00; anchovy with hard-boiled egg is the classic pick of the six fillings.
