Unlike many koay teow th’ng stalls that serves fish balls made of West Saury (西刀鱼) which are usually bouncy; the stall is famous for their fish ball made from eels (鳗鱼) that are extremely soft.
You can ask for a separate bowl of extra eel fish balls if you’re a fan; though we find that we love their handmade pork slices to be more attractive. We are probably more used to fish balls that are bouncy.
Their broth on the other hand, is quite flavourful topped with extra chopped fried garlic and pork lards.
Related Post: 5 Best Koay Teow Thng You Must Eat in Penang
Pitt Street Koay Teow Th'ng (椰脚粿条汤)
Operating Hours: Open daily 8am - 2pm, 8am - 1pm Sunday, Close on Monday
Koay Teow Th’ng or koay teow soup is a popular soup based dish in Penang.
Like the name implies, this soup dish usually consist of koay teow (flat rice noodles); though many places offer a variety of noodles to the mix.
There are also many variations of soup base being offered throughout the Penang island.
For example, some hawker stalls in Penang serve their Koay Teow Thng as cook-on-the-spot basis. Which the broth are usually cooked with minced pork in a pot of pork stocks. This is quite closely similar to the Zhu Yuk Fan (猪肉粉) you can find in KL.
While there are also many places that offers the variations of soup base prepared with duck, chicken or plain pork broth.
Most of the Koay Teow Thng stalls in Penang will also have the option for addons like extra plate of sliced duck meats, beansprouts, and coagulated duck blood (for the duck based broth), sliced chicken meats and vegetables (for the chicken based broth) and so on.
This used to be a soup dish that are consumed during breakfast, or for those who fell sick during the old days.
But as with most other foods you find in Penang, Koay Teow Th’ng can be taken be it day, night or even for supper.
Apart from that, most younger generations also tend to use KTT as a short name for Koay Teow Th’ng.
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: @wjs86