The Best Penang Curry Mee @ Lebuh Keng Kwee

Four weeks in Penang, I’ve eased into a routine that I could only dream about. For far too long I’ve been cycling my way across the streets of Melbourne. In Penang, I could finally get behind the wheel and drive wherever and whenever I want. Shopping at the morning wet market with mum, finding “our” regular butcher and exchanging hellos with “our” fishmonger. I’ve spent hours along Lebuh Keng Kwee, hunkered over bowls of Curry Mee, Chendol and Laksa. If you’re contemplating on roaming the streets of Georgetown, you’d be crazy to skip Lebuh Keng Kwee.

Curry Mee aka Curry Laksa (RM3, RM3.50, RM5.50)

Hands down, the best Curry Mee EVER!! Located up the street from the “famous” Teochew cendol. To savour this bowl of spicy goodness, timing is of the essence. Eng who’s the chef and owner is off every Sunday, Monday and Tuesday. The ever cheerful and voluble Eng is kinda semi-retired and loves travelling. Hence it did not come as a surprise to me when she took the whole of Chinese New Year off. “Whole” as in the first to the fifteenth day.

A generous spoonful of sambal. The secret to Eng’s flavoursome sambal is the addition of curry powder and chicken stock. Eng is never stingy with her recipe. Yet who cares, it’s almost impossible to replicate this bowl of divine goodness.

A bowl of thin yellow noodles and string thin mee-hoon (rice vermicelli) served with curry broth, pig’s blood cubes. chilli sambal, coconut milk, dried tofu puffs, chicken, soaked cuttlefish slices, mint leaves and finely sliced ginger flowers. Although many might shun away from pig’s blood cubes, Penang Curry Mee will not quite be the same without them.

Unlike most Penang Curry Mee, Eng’s curry mee is more inclined towards the Nonya style of cooking with the addition of sliced ginger flowers (bunga kantan) and fresh mint leaves. Balancing that fine line between creamy coconut milk and refreshing mint leaves. I usually request for chicken drumstick instead of wings and she delivered. Eng’s attention to detail is simply impeccable: from the careful handling of the noodles to the large blob of sambal in our spoon, the springs of fresh mint leaves and the finely chopped ginger flower that garnish each serving. It is evident that Eng has put a generous amount of ingredients in her curry broth as the complex flavours just burst in your mouth. Spicy, sweet, rich, aromatic, fragrant – everything about it was right. It almost felt like I was in her home rather than her shop.

Address: Lebuh Keng Kwee, off Penang Road

Contact: +6016 4620257

Opening hours: 8am to 4pm. Weds to Sat. Closed on Sun, Mon and Tues.

Nearby eats: Penang Famous Teochew Chendul, Laksa