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Thank you so much for the rating. Liked what you read? Like or share it to your friends!This humble stall with no visible signboard is operated by two elderly Teochew sisters who have been running it for over 60 year! With little coconut milk used, the curry broth might appear mild but that's where their awesome in-house sambal chilli comes in. Add in as much as you please to get that addictive spicy kick to your curry! On the side note, some customers have cringed at the sight of the the meal prepared on the floor but being a popular street food, it still delivers that unforgettable robust curry taste that would make your experience here worthwhile.More info
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Thank you so much for the rating. Liked what you read? Like or share it to your friends!Tuai Pui curry mee differs slightly from the usual Penang style. They still include the usual side toppings such as tofu pok, coagulated blood, blood cockles, cuttle fish, but you can expect other optional items to jazz up the dish. Choose to add in chunky chicken gizzards, tasty big prawns, chicken wings, fish balls, and even more, Some sides are already cooked in curry making your soup thicker and tastier the more you add in! However, everything comes with a price - the additional add-ons do not come cheap.More info
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Thank you so much for the rating. Liked what you read? Like or share it to your friends!Once operating in Lorong Abu Siti back then, this raved stall is now located at Jalan Rangoon. The white curry mee comes with mouthwatering toppings like cuttlefish, bean curd puffs (tau fu pok) and cockles. Did you know that the reason why white curry is white is because it's missing the reddish chilli paste? Here they place the chilli paste on your table and offer you the liberty to add as much as you want! However, watch out for your chilli-adding frenzy as too much of it will arrive to an extremely 'Hot Bowl'.More info
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Thank you so much for the rating. Liked what you read? Like or share it to your friends!Now who hasn't heard about this place? This legendary stall delivers thick curry soup that tastes just as good without the addition of chilli paste, though you can add some for spicy boost. Inside the hot bowl you will find yummy treasures consist of small prawns, cockles and bean curd puffs. Fork out some pennies if you want extra toppings to satisfy your hungry tummy!More info
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Thank you so much for the rating. Liked what you read? Like or share it to your friends!The infamous curry mee from Kampung Aston is a rare favourite with its a hate it or love it relationship with the curry that deviates from the ordinary Penang variant. Fo one, this recipe involves very little santan coconut milk and the curry is prepped with Indian curry spices to build up the flavour, which actually results on a robust and thicker soup. The chlili paste is strongly seasoned, and some customers found it a tad bit too salty. However give it a few tries and you might adore it like a true local. But we can assure avid curry mee lovers with preference for heavy flavour will appreciate this!More info
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If you have a soft spot for curry mee, this is one of the hotspots not to be missed. The stall is burrowed between the bustling street food scene at Chulia Street. Yet, you will have no hard time spotting the stall as it’s commonly encircled by both locals and tourists. Under the stewardship of an elderly lady who has immense experience up her sleeves, waiting time isn’t too long. Expect an adequately portioned serving of yellow noodles and vermicelli, ladled with savoury curry and topped with succulent squids, cockles, fish ball, tofu cubes and a dollop of chilli concoction. The gravy certainly highlights the essence of the bowl, it’s full of aroma and the amount of coconut milk is just right. However, for optimal satisfaction, do opt for the big bowl.More info
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