Back to Tanjung Bungah Mee Goreng today, as I could not stop thinking about its deliciousness, which stayed on my taste memory long after the meal last month. Guess what, it tasted even better the second time around - moist, well-fried Indian-style noodles, well-spiced with a full-bodied flavour, and seared till one could taste the smokey aroma.
Stallowner-chef, Faizal bin Sultan, 39, took over the business started by his father 48 years ago. His famous father has decided to retire, but left his time-proven recipe to his son, who seemed to have been able to replicate his father’s technique to a ‘t’. Like his father before him, Faizal stuck to tradition by frying over a charcoal-fired stove:
Like other mamaks (Indian-Muslim) mee goreng hawkers (e.g. the Bangkok Lane Mee Goreng Man, and Hameed Mee Sotong at the Old Esplanade), he fried his noodles using a rapid circular motion (which you won’t see in a Chinese hawker doing wok-frying). He’d stir-fry the thick, yellow Hokkien noodles, to which he’d add wedges of boiled potatoes, tofu, “cucur” (Indian fritters), egg, red chillis, beansprouts and scallions. Lavish smears of spicy chilli-tomato paste would be added, plus ladlefuls of a flavoursome broth to be added slowly so it would be gradually absorbed by the noodles.
The result was, to me, the tastiest rendition of the Mamak Mee Goreng I’d had anywhere in Penang to-date.
I’m already planning my next trip back here. 
