The Malay Street Koay Teow Th’ng is one of the most popular in Penang. Its Chinese signage says “Behind the Cow 113”, a reference to its address at No 113 Malay Street, which is known in Hokkien as “Tai Gu Au”, i.e. “Behind the Cattle Slaughterhouse Lane”.
“Koay teow th’ng” is one of Penang’s most popular street food - a flat noodle in soup dish of Teochew/Chaozhou origins. It’s a popular breakfast dish, but can actually be eaten throughout the day. The noodles are usually blanched first, then garnished with parboiled pork or duck-meat, sliced fishcakes, fishballs and a sprinkling of chopped scallions and some golden crisp-fried chopped garlic in oil.
Ong Choon Chuan is a second-generation hawker at this stall started by his father, Ong Tooi Hong, over 50 years ago. They moved to this current location on 113 Malay Street just a decade ago.
The version at Malay Street also allows the diner to order side-dishes of braised duckmeat, or duck organs. We ordered a platter of duck livers, duck intestines and other organs, in light duck fat, soy-sauce, oyster sauce, sesame oil dressing.
Come early here, as the place is usually packed to the gills by mid-morning. Place your orders with the chef, Ong Choon Chuan, directly - he’s perpetually busy but will remember your order with his amazing memory.
113 Duck-meat Koay Teow Th’ng (台牛后) @ Lebuh Melayu,
113, Lebuh Melayu (Malay Street), 10100 Penang, Malaysia
Operating hours: 6.30am to 11am for “koay teow thng”, 11am to 3pm for “koay chiap”, Mon-Sat. Closed on Sundays.