Tua Pui Curry Mee at Kimberly Street

Well, there's quite a few addons for a bowl of curry mee

Tua Pui Curry Mee at Kimberly Street

The once famous Tua Pui Curry Mee from Weld Quay has moved to its own shop along Kimberly Street. It was famed for its array of extras that you can add to your curry mee. There are options like fish balls, curry chicken, chicken innards and prawn; though, there are already basic ingredients like cuttlefish, cockles, coagulated pig's blood and tofu poks.

So we have actually went over to this place multiple times; just to find that it’s closed despite their stated operating hours.

We’re not sure whether it was closed because the business got so good that it get sold out by 10am in the morning, 1pm or 3pm in the noon. Until finally one day we managed to check it out 9am in the morning.

Speaking of disappointment though; we find that this place might have overdone with their addon options.

Tua Pui Curry Mee at Kimberly Street
Tua Pui Curry Mee - credit: @ryuenchou

Like all other places in Penang, we would expect a bowl of Penang curry mee to be slightly creamy, sweet and spicy.

But we find the soup here wasn’t quite up to our expectations for a bowl of Penang curry mee; in fact we would say the soup was pretty much tasteless.

For a bowl with addons like curry chicken, fish balls and prawns on the other hand, the soup tasted slightly different; that it feels like curry chicken soup noodle.

Maybe this place is more suitable for people who would want to have a lot of extra addons to their spicy soup noodles.

But definitely not the kind of Penang Curry Mee we were expecting.

Tua Pui Curry Mee (大肥咖哩面)

Contact: +6016-4007748

Operating Hours: Open daily 8am to 5:30pm, Close on Wednesday

Address: 23 Lebuh Kimberley 10100 George Town Penang

Curry Mee is usually made up of a mix of yellow noodles and rice vermicelli in a bowl of spicy curry soup cooked with coconut milk.

This dish usually come accompanied with ingredients like tofu puffs (tau pok), prawns, cuttlefish, cockles and coagulated pig’s blood.

The pig’s blood are said to add flavors to the broth. There are also some stalls that replace it with coagulated duck blood instead.

The best way to enjoy a bowl of curry mee, is to mix well with a spoonful of chili paste to further enhance its taste.

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: @geraldgerryg