My first encounter with Hot Bowl White Curry Mee, was through an article by Helen Ong in The Star.
She described it as a hidden treasure serving an authentic version of Penang’s rare white curry mee, celebrated for its nostalgic flavors and traditional preparation.
Little did I know that in 2006, I’d be working in the building next door, and this humble eatery would become my go-to spot for breakfast and lunch.
Established in 1992, Hot Bowl began as a modest stall in Sri Nibong. 2004, Mr. Ho Peng Song moved operations closer to George Town on Abu Siti Lane.
Mr Ho coined “White Curry Mee” to distinguish his unique take on the beloved Penang hawker noodles.
Unlike the usual curry mee, which features a fiery red broth, Mr. Ho’s version stands out for its creamy, coconut milk-based white soup.
Hot Bowl earned a spot in the Penang Michelin Guide Food Recommendations in 2024.
It is heartwarming to acknowledge how hard the Hos have worked tirelessly through the years to
secure its reputation as one of the must-visit spots for Penang food lovers.
With its rich flavors, customizable spice levels, and signature chili paste, this eatery remains a favorite among locals and tourists.
Hot Bowl White Curry Mee
Fast forward nearly 20 years from my first visit, and Hot Bowl has since relocated to Rangoon Road.
The eatery has modernized with app-based ordering but retains its rustic charm and friendly atmosphere.
Visiting with my mom recently felt like a trip down memory lane.
Seeing Mr. and Mrs. Ho still running the place was heartwarming.
Even with the passing years, the Industrious couple remain just as dedicated and hardworking as ever.
As Mom and I settled into our seats, we looked around.
I could make old regular customers out of the sea of tourists and out-of-state visitors.
When we opened the chili paste, the aroma of their iconic chile filled the air.
Mom said the curry mee depends on the chili paste that makes or breaks the Bowl.
It instantly brought back memories of my daily breakfasts there during my stint next door in 2006.
A spoonful of house-made chili paste transforms the mild broth of Hot Bowl White Curry Mee into a fiery red masterpiece.
The Secret Behind the White Curry Mee
The star of the menu, Hot Bowl’s White Curry Mee, is a testament to simplicity done right.
The noodles are bathed in a light chicken stock enriched with santan (coconut milk), which gives the broth its signature white appearance.
The magic happens when you add their house-made chili paste.
This blend of dried shrimp and spices transforms the mild broth into a fiery, flavorful red soup.
Every table has a jar of this chili paste, allowing diners to customize their spice levels.
My advice?
Add it gradually—the heat builds quickly, and dialing it back can mean waiting for extra soup, which might be challenging during busy hours.
In its original form, Hot Bowl’s white curry mee comes loaded with traditional toppings: tofu puffs, bean sprouts, squid, cockles, and the now-discontinued coagulated duck blood.
A hearty bowl of Hot Bowl White Curry Mee featuring tofu puffs, cuttlefish, and cockles for an authentic Penang taste.
While I skip some of these ingredients, opting for a simpler combination of tofu puffs and poached Chicken, the flavors remain rich and satisfying.
Hainanese Steamed Chicken
While white curry mee is the main attraction, their Hainanese Steamed Chicken (Pek Cham Kei) is also worth trying.
Served, deboned the Chicken is tender, juicy, and infused with a subtle fragrance from scallions and sesame oil.
It’s the perfect side dish to complement the curry mee, and I always order it when visiting.
The original The Star article by Helen Ong, proudly showcased on the wall with other notable newspaper clippings.
Congratulations to Hot Bowl White Curry Mee for winning the Bib Gourmand in both 2004 and 2005!
What Makes Hot Bowl Unique?
Hot Bowl’s enduring appeal lies in its Penang Curry Mee and unique authenticity.
Despite modernization, the eatery retains the unpretentious vibe of a grown-up traditional Penang kopitiam.
From the one-man operation, where Mr. Ho takes orders and cooks simultaneously.
Now, he has expanded to include a cashier and two foreign workers to help serve and clear the tables.
However, even with this setup, the service can be slow during super-peak hours.
Just be patient and wait a while, as the payoff is worth it—a bowl of white curry mee that tastes just as good as it did decades ago.
Hot Bowl Flavors That Stand the Test of Time
One of the most remarkable things about Hot Bowl is its consistent taste.
The recipe for their white curry mee has remained unchanged.
Regulars and new visitors get to enjoy the same authentic flavors.
The broth is savory without being overly rich.
I love the Tofu puffs soak up the soup, while the bean sprouts add a satisfying crunch.
You can elevate the spice level with their homemade chili paste.
This elevates the dish to another level, creating a balance of creamy, spicy, and umami flavors.
A Modern Twist on Tradition
While the food remains rooted in tradition, Hot Bowl has adapted to the times with modern conveniences.
Adding an app-based ordering system has streamlines the process.
I kinda miss the charm of hearing Mr. Ho holler out orders just like the old days!
For those who want to a food souvenir of Hot Bowl home, jars of their signature chili paste are available for purchase.
Each jar hold the same bold flavors that make their white curry mee unique.
The Verdict
Our meal at Hot Bowl cost RM26.
We got two small bowls of white curry mee, two Kopi O, and a single serve of steamed Chicken.
It is a fair price for the quality and variety offered.
While service can be spotty during busy times, the food more than compensates for it.
Whether you’re a curry mee aficionado or simply exploring Penang’s culinary scene, Hot Bowl White Curry Mee is a must-visit.
From its inclusion in the Penang Michelin Guide to its loyal following of local patrons, Hot Bowl shines as a beacon of Penang’s rich food heritage.
Hot Bowl White Curry Mee is a must-try Malaysian noodle dish.
It features a creamy coconut-based broth enriched with aromatic chili paste.
It’s a taste of Penang’s culinary heritage, served with nostalgia.
This flavorful dish captures the essence of Penang’s culinary heritage.
Treat yourself to this irresistible Bowl that will leave you craving more.
Hot Bowl White Curry Mee
58C, Jalan Rangoon, George Town, Penang
Hours: Tue–Sun, 8 AM–2:30 PM (Closed Mon)
Must-Try: White Curry Mee, Hainanese Steamed Chicken, Hor Fun Soup
Blog Disclosure: This is a NOT sponsored blog post. The post reflects the editor’s opinion, and no payment or sponsorship was received for this article.
