Edgecumbe Road Mee Goreng actually started off in the early 1970s in Padang Brown, a popular hawker centre in Penang, founded by a skilled Mamak (Tamil-Muslim) chef Haji Kamaluddin Muhammad Ibrahim. He later moved his stall to Edgecumbe Road in 1977 when business at Padang Brown quietened down due to traffic flow changes. He became famous during his 13-year stint at Edgecumbe Road, before the stall was moved to the current location at Kompleks Makanan Persiaran Gurney in 1991.
Edgecumbe Road Mee Goreng is noticeably spicier than those from Bangkok Lane and also Padang Kota Lama (Hameed Mee Sotong)
Various ingredients go into Mee Goreng: chilli paste and spicy meat gravy, various types of Indian fritters, tomatoes, beansprouts, eggs, shallots, scallions and yellow Chinese-Hokkien noodles. All fried over high heat to obtain a fiery plate of delicious, wok-seared noodles.
The Edgecumbe Road Pasembur or Indian rojak stall right next to the Mee Goreng stall is run by a cousin from the same family - don’t miss it, the version here is the best I’d had in Penang.
Pasembur or Indian rojak consists of various types of Indian fritters and crisps, tofu, hard-boiled egg, shredded jicama/yambean, cucumbers, blanched beansprouts and boiled potatoes, slathered over with a rich, spicy, peanut sauce.
Iced milk tea and iced Milo to cool the heat from the mee goreng and pasembur.
Edgecumbe Road Mee Goreng, and Edgecumbe Road Pasembur
Kompleks Makan Persiaran Gurney
Gurney Drive, 10250 Penang.
Tel: +60 19-446 9996
Opening hours: 12 noon - 5pm, Mon-Thu, Sat-Sun. Closed on Fridays.