🟢Durian

#3 Durian in Malaysia · 2026

Ah Teik Durian

🌶️🌶️🌶️ Legenda

🥬 Pork-free (not halal-certified)RM40–RM200

Penang's best-known durian seller, with 30-plus varieties including the island's prized kampung clones. Pricey, but freshness is the point.

⚠️ Last confirmed before 2025 — check it is open before you go.

What to order
Penang heirloom durians — Ang Heh (Red Prawn), Black Thorn, Capri, XO
Address
Lorong Susu (off Jalan Burma), 10400 George Town, Penang
Area
Lorong Susu, George Town, Penang
Hours
Daily in season, afternoon to night (check) (check before you go)
Price
RM40–RM200 per person
Halal status
🥬 Pork-free (not halal-certified)

☪︎ Halal status shown here is based on public sources and may change. Please check that the restaurant holds a valid JAKIM (or state religious authority) halal certificate before dining — look for the certificate on display or verify at myehalal.halal.gov.my.

🧭 Directions

Also in George Town

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🐖 Non-halalRM80–RM150

Michelin starreservations essentialair-conditioned

Order: Jiu hu char, gulai tumis, nasi ulam, pie tee

Malaysia's only Michelin-starred Nyonya kitchen, cooking Penang Peranakan recipes without shortcuts. Book well ahead.

🍧Cendol
🌶️🌶️🌶️Legenda

Penang Road Famous Teochew Chendul

🍧 Cendol · Lebuh Keng Kwee, George Town, Penang

🐖 Non-halalRM5–RM10Since 1936

Order: Chendul with red beans, gula Melaka and fresh coconut milk

The cendol by which all others are judged, slurped standing in the alley off Penang Road since 1936. Fine shaved ice, rich santan and dark gula Melaka in perfect balance. It is now a national chain and even went to Taiwan in 2025, but the original stall is the pilgrimage.

🐟Assam Laksa
🌶️🌶️🌶️Legenda

Penang Road Famous Laksa

🐟 Assam Laksa · Lebuh Keng Kwee, George Town, Penang

🐖 Non-halalRM8–RM15

Order: Penang assam laksa with shredded mackerel, pineapple, mint and hae ko

The bowl most people mean when they say 'Penang laksa' — decades at Joo Hooi before moving next door to Keng Kwee Street, and a Michelin Bib Gourmand every year since the Penang guide began. Sour, fishy, sweet-sticky with prawn paste; pair it with the chendol across the lane.

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