#2 Char Kuey Teow in Malaysia · 2026
Sister Yao’s Char Koay Kak
🌶️🌶️🌶️ Wajib Cuba · Must Try
Three sisters run the char koay kak stall their father started in 1963, frying Teochew rice cakes with plenty of wok hei. Bib Gourmand.
- Michelin Guide
- Bib Gourmand (2026, Penang) · Official listing ↗
Michelin Guide distinctions are reported here as public facts, with links to the official guide. Best Malaysia Food is independent and is not affiliated with, sponsored or endorsed by Michelin. MICHELIN and the Michelin Guide are trademarks of Michelin. All descriptions on this site are our own. - What to order
- Wok-fried radish-and-rice cake (char koay kak)
- Address
- 96 Lorong Macalister, 11400 George Town, Penang
- Area
- Lorong Macalister, George Town, Penang
- Hours
- Mon–Tue 7am–12pm; Fri–Sun 7am–12pm; closed Wed–Thu (check before you go)
- Price
- RM5–RM25 per person
- Halal status
- 🐖 Non-halal
Also in George Town
Auntie Gaik Lean's Old School Eatery
🏮 Nyonya Food · Lebuh Bishop, George Town, Penang
Michelin Guide 2026 · One Star
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.
Penang Road Famous Teochew Chendul
🍧 Cendol · Lebuh Keng Kwee, George Town, Penang
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.
Penang Road Famous Laksa
🐟 Assam Laksa · Lebuh Keng Kwee, George Town, Penang
Michelin Guide 2026 · Bib Gourmand
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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