Penang Famous Samosa is a street-food stop in Little India, Penang.
Editorially verified August 27, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The mutton samosa is the flagship; grab a mixed bag and eat them hot walking Little India's sari row.
Address: 45 Lebuh Queen, 10200 George Town, Penang
888 Hokkien Mee has stirred its deep-red prawn broth on Lebuh Presgrave for 30 years, the evening bowl that anchors Penang's Hokkien mee argument.
Try: Hokkien mee prawn noodle soup
Tip: Add the loh mee gravy swirl, the mix locals call lam mee; roast pork and prawn add-ons turn it into dinner.
Air Itam Duck Rice braises duck with soy, anise and cinnamon beside the wet market under Kek Lok Si, Penang's Michelin-listed reward after the temple climb.
Try: Braised duck rice
Tip: Self-service style: take a tray, queue, and point at the braised pork belly and eggs too, not just the duck.
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.
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.
