Tua Pui Curry Mee is reputed to be the best in Penang, famous for its array of toppings you can add to customize your bowl of noodles.
The 3rd generation stall is run by Mr. Kang, who started at 7, helping his father in the original location at Weld Quay.
Tua Pui Curry Mee is run by Mr. Kang, who inherited the business started by his grandfather.
Full of the original taste, the 3rd generation stall kept its traditional recipe from when it started in Weld Quay in the 1950s.
Tua Pui Curry Mee has moved to its current location on Kimberley Street.
The Curried Noodle stall now occupies a shop lot, with the pushcart stall taking center stage as you enter the eatery.
Delicious 3rd Generation Tua Pui Curry Mee stall within a shop lot.
I had a whiff of this when Khim tapau a bowl for Mun.
So envious!
I know Korchabi when I get a whiff of the aromatic curry.
Ah, Mun, who can have Curry Mee for breakfast eight days a week!
He sums it up as full of original flavor and aroma – minus the heat from the chili.
I couldn’t agree more.
Khim and I love the creamy taste of “children’s” curry mee, non-spicy.
But you could up the heat level with extra curry!
Look out for the Curry Squids, tender and full of eggs!
Curry Squids, tender and full of eggs!
What is Penang Curry Mee?
Malaysia is known for its diverse cuisine, and Penang Street Food is notable for its specialty dishes.
There are so many tasty offerings you can find when you visit Penang.
The Penang Curry Mee, or curried noodles, is one of the many signature dishes well-loved by the Chinese population.
Penang-style curried noodles are similar to the KL Laksa.
If you love the taste of curry with spicy flavor and the rich, creamy taste of coconut milk gravy – you will fall in love with this noodle dish.
The dish uses a mix of blanched yellow Hokkien wheat noodles and white “Bihun” rice noodles.
It is garnished with beansprouts, cuttlefish slices, freshly shucked cockles, pig blood cubes, and Tofu Pok in a thin coconut milk gravy.
Aromatic, delicious, and with the right adjustment for heat, with an extra dollop of chili paste for a well-balanced savory yet spicy combo.
Most curry mee hawkers in Penang serve the dish with a sprig of fresh mint leaves.
The popularity of Penang Curry Mee has grown with more shops and stalls offering this noodle dish.
You can eat it for breakfast or lunch and sometimes dinner!
In case you’re wondering about Pig blood cube or curd – it is coagulated blood popular with the Chinese population.
Pig Blood is a natural byproduct of animal slaughter that is rich in protein, iron, and other minerals.
It is a culinary staple in Asia, where coagulated pig blood takes on a texture similar to firm tofu.
While no specialized stores sell pig blood curd, the ingredient can be found in Chee Cheong Choke (congee) and Penang Curry Mee (noodles).
Customized bowl to your liking, and you can also order extra Curry Squid or Curry Chicken!
Tua Pui Curry Mee add-on ingredients
The best part of having a delicious bowl of curry noodles is being able to customize it to your own liking and preference.
It doesn’t really work for me because I have a simple basic taste.
My order has always been Bihun Mix with Yellow Noodles, lots of Tofu Puffs, Fish balls, and extra chili.
I remember my favorite school canteen meal I had every day – Penang Curry Mee.
Tua Pui Curry Mee’s wide choice of toppings can make your heart sing.
These are some of the ingredients you can choose.
- Curry Chicken
- Curry Chicken Wings
- Curry Chicken Feet
- Curry Squid
- Fish Balls
- Prawns
- Blood Cockles
The standard bowl comes with fresh Cockles, coagulated Pork Blood, Tofu Puffs, and Cuttlefish.
It does not include prawns.
A standard Tua Pui Curry Mee bowl with Add On Fish Balls
The portion was smaller than expected.
Even though Khim passed me more noodles, I was still hungry.
Ah Mun went for the large bowl.
However, remember that everything comes with a price; the additional add-ons do not come cheap.
The Curry broth is creamier and more lemak than other stalls.
Some hawkers mix fresh milk with their santan, but this version is excellent.
We made it creamier with the addition of the Curry Chicken gravy.
Overall the taste of the soup is sweet, and the Curry Chilie Paste was mild.
I would have preferred a kick and heat from the Chili Paste.
As for the Curry Chicken, the meat was tender.
Khim ordered a bowl of Add On items: Prawns, Fish Ball, Curry Chicken Wings, Chicken Feet, Squid, and Blood Cockles.
The prawns were fresh and juicy, and the Squids were all full of eggs, tender and so delicious.
Sometimes when I have leftover Chicken Curry gravy, I would blanch instant noodles and eat that for a quick fix.
But if you’re overseas, you can try a simple recipe from Ajinomoto.
Our order with Add On items: Prawns, Fish Ball, Curry Chicken Wings, Chicken Feet, Squid, and Blood Cockles are in a separate bowl.
Conclusion
Overall, I really loved the Tua Pui Curry Mee version.
While many like a creamier version, the traditional Penang-style Curry Mee is with the addition of water down coconut milk.
It is aromatic, without being overtly spicy, and has a rounded taste.
Tua Pui Curry Mee is for keeps, one of the foods that make Penang so unique!
Tua Pui Curry Mee (大肥咖哩面)
23, Lebuh Kimberley
10100 George Town, Penang
Tel: +60125607364
Opening hours: 8 AM-5 PM daily (Wednesdays closed)
Blog Disclosure: This is a NOT sponsored blog post. All opinions are mine. The writer and friends paid for their meal.
