Best Mee Goreng Mamak in Penang

Boasting as the mee goreng celebrity on the island with more than 80 years of experience, this modest stall is not to be missed! The open kitchen is under the stewardship of father and son, and patrons keep their eyes peeled looking at the sea of noodles prepared in a mammoth wok with scoops of homemade sauces,yellow noodles, eggs, deep-fried cubes of potatoes, and dough fritters. And during peak hours, expect at least half an hour of waiting time, yet the flavours are worth every second. 

Batu Lanchang Food Court is where locals cannonball over during breakfast and lunch hours to be spoilt for choices without draining their wallet. Among the stalls that always has a sense of rush with never-ending orders is the mee goreng. Despite the raining orders, the quality of the flash-fried noodles is top notch, definitely highlighting years of experience. Another winning point here is they are never skimp on the ingredients. 

During peak hours, you would feel like walking between aisles at this bustling food court. And it’s pretty easy to witness the best seller here, snaking crowd heading towards Hameed Mee Sotong. As per the name, you can never opt to skip their squid topping, which further augments the hearty noodles. Before you stick your fork in, adore the bright colours and alluring aroma that cherishes your nostrils. The marriage of flavours and textures is spot-on, and the generous thump of squid makes it an absolute steal. And that’s not even the end, tame down the heat with a refreshing shot of coconut milkshake which is just a few stalls away. Give yourself a pat on the back after this sinfully satisfying meal. 

Housed in Kedai Makanan Seong Huat, this humble stall is fairly a living legacy, spanning over three generations and has never seen a dip in fame. There are two dishes to choose from – Mee Goreng and Mee Rebus, both are impeccably good. The fried mee may appear seemingly simple, yet it scores high in terms of flavours, which matters the most, always. The sauce is the key here, prepared from heirloom recipes guarded with pride and zeal and you can opt for slivers of mutton, beef or chicken to accompany the yellow noodles, tofus, potatoes and prawn fritter cubes. And for a dose of heat, do add their chopped chillies. So good, our former Malaysian King was a patron of this stall. 

Besides their rave-worthy nasi kandar, you have another reason to visit this feted restaurant –mee goreng. If you think you’re expecting a cut from the same cloth, they are eager to prove you wrong. Yellow noodles are fried under scorching heat with sauces, eggs, and assorted deep-fried goodies and then come the real deal, chunks of tender chickens laced together. A sprinkling of fried onions and chopped lettuce complete the drool-inducing platter that sits on a banana leaf to safeguard the wok hei fragrance.