Michelin Bib Gourmand-listed Duck Blood Curry Mee on Burmah Road dished out bowls of Hokkien wheat noodles bathed in spicy, coconut milk-enriched soup, garnished with cubes of pig’s blood pudding, fresh shrimps, spongey tofu puffs, strips of gelatinous cuttlefish and blood cockles.
We ordered crisp-skinned roasted pork belly as an additional side - highly recommended as it added a meaty richness to the dish.
We were surprised to see other non-noodle items offered on the menu boards mounted on the walls.
We asked them why their trademark duck’s blood pudding - which would have a much softer, silkier texture - was not used, and was told that their suppliers have stopped that since the COVID lockdown period back in 2020-2022.
One of our dining companions - visiting from Kuala Lumpur, decided to order the pig’s intestines rice congee. Not something I’d have ordered, as this restaurant was known for its curried noodles, not Cantonese congee.
But it turned out to be quite good, actually. Besides, having a light, bland-ish Cantonese congee next to an incendiary bowl of curried noodles was quite a good idea: one could use it to douse the heat on one’s burning tongue!
We also ordered its Thai-style century eggs: basically slivers of century eggs topped with an ultra-spicy topping of chopped garlic steeped in vinegar, and explosive bird’s-eye chilis. It was much, MUCH spicier than we’d expected!
Address
Duck Blood Curry Mee
223B, Jalan Burma, 10050 George Town, Penang, Malaysia
Opening hours: 12noon – 10 pm Mon-Wed, Fri-Sun. Closed on Thursdays.
