2026 Guide
Updated October 2026 ยท 8 spots
โก Quick answer
The best Char Kuey Teow in Penang is Siam Road Char Koay Teow (Jalan Siam, George Town). Also great: Lorong Selamat Char Koay Teow (Kafe Heng Huat), Ah Leng Char Koay Teow and Penang Road Famous Jin Kor Char Kuey Teow.
Jalan Siam, George Town, Penang
Order: Charcoal-fired char koay teow with cockles, lap cheong and prawns
Old-school charcoal wok, one man, one dish, and a queue that forms before he even lights up. Michelin Bib Gourmand three years running, and for many Penangites this is the benchmark plate of smoky, lard-kissed koay teow.
Lorong Selamat, George Town, Penang
Order: Spicy duck-egg char koay teow with jumbo prawns
The famous lady in the red beret has been frying here since the 1970s, making this one of Penang's oldest and most talked-about CKT stalls. Pricier than most and the wait can be long, but the fat prawns and fiery, smoky noodles keep the legend alive.
Jalan Dato Keramat, George Town, Penang
Order: Duck-egg char koay teow loaded with big prawns and cockles
A Penang name that comes up in every serious CKT debate since 1979. Plates come heavy on seafood with fat prawns and cockles, and the duck egg gives the noodles a rich, silky finish.
Jalan Penang, George Town, Penang
Order: Made-to-order CKT with blood cockles and lap cheong, add duck egg
Fried for some four decades at the same busy Penang Road kopitiam, now passed down to the next generation. Michelin Bib Gourmand since 2024, and handy too, since you can chase it with cendol next door.
Tanjung Bungah, George Town, Penang
Order: Wok-hei-packed CKT with optional over-easy egg (or even cheese)
A third-generation family stall out in Tanjung Bungah that earned a fresh Michelin Bib Gourmand for 2026. Every plate is fried one at a time, so expect a wait, and expect it to be worth it.
Bukit Mertajam, Bukit Mertajam, Penang
Order: Charcoal-fried duck egg char koay teow
Mainland Penang's answer to the island legends, frying over charcoal since 2002 and a Michelin Bib Gourmand pick. Duck egg plus serious charcoal heat makes for deep, smoky wok hei, and it's a proper supper spot.
Lebuh Dickens, George Town, Penang
Order: Pork-free, lard-free char koay teow with a prawn-stock base
Since 1992, Bee Hwa has fried a Penang-style CKT without pork or lard, so everyone at the table can share a plate. Prawn stock instead of pork bones gives it a punchy seafood flavour.
Lebuh Herriot, George Town, Penang
Order: Dry-fried CKT with duck egg, cockles and lap cheong
The cook works the wok barefoot, and the plate is as no-nonsense as he is: dry, smoky, nicely spiced and cheap. Topped a 2025 ranking of Penang's best, ahead of several Michelin names.
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โ Best Char Kuey Teow across Malaysia ยท All food in Penang โ