Bridge Street (C.Y Choy Road) Hokkien Mee

The clear soup here is prepared with generous amount of pork bones and fresh prawns.

Bridge Street (C.Y Choy Road) Hokkien Mee

This hokkien mee stall located at the Beach Street area has been around for more than 50 years. The soup here are slightly clearer and it doesn't have that spiciness you usually find at other prawn noodle stalls. But it was really sweet and tasty. Request for as much chili paste as you please if you're a chili person.

There are also options to top up like the pork ribs, innards, fish balls, or meat balls with a little extra price.

Bridge Street Hokkien Mee
Bridge Street Hokkien Mee - credit: @technoshu
Kio Thau Hokkien Mee at Bridge Street
Kio Thau Hokkien Mee at Bridge Street - credit: @ken_lovefood

CY Choy Road Hokkien Mee (桥头福建虾面)

Contact: +6016-4574254

Operating Hours: Open daily 7am - 2:30pm, Close on Monday

Address: 533 Jalan C.Y. Choy 10300 George Town Penang

Facebook: CY Choy Road Hokkien Mee (桥头福建虾面)

Penang Hokkien Mee, (also called Prawn Noodle outside of Penang) is a spicy soup-based noodle (a mix of yellow noodle and vermicelli).

This is a very different version of fried “Hokkien Mee” you can find in Klang Valley, which closely resembles to “Hokkien Char” in Penang.

This is considered a popular dish in Penang; it can be consumed any time from breakfast to dinner or even supper.

The soup is the most vital element when it comes to a good bowl of Hokkien mee.

Boiled with prawn shells, pork bones and chill paste for several hours, the soup has slight spiciness that is just nice with prawn sweetness and pork flavors.

It is then served with garnishes like sliced hard-boiled eggs, pork slices, de-shelled shrimps, water spinach (kangkung), beansprouts, fried onions and a dollop of chili paste.

Upons years of refinements, many stalls in Penang also started offering “addons” like roasted pork belly, pork ribs and fish balls for extra charges.

Heads up! When it comes to food and experience, opinions varies from person to person. So please take ours with a pinch of salt.

Photo credit: @hayashi_huannchin