What exactly is the Penang version of the White Curry Mee? In Penang, we call it curry mee.

It is one noodle dish that is uniquely Penang, known for its lighter white broth made from savoury coconut / carnation milk together with lemongrass and torch ginger.

It is served with the paste on the side and it is not mixed together with the stock. When eating, you add the chilli paste to the broth and adjust the spiciness according to your own liking.

For the garnishing, we have prawns, cockles, tofu puff, cuttlefish, coagulated pork blood, mint, bean sprouts, and sometimes chicken, roast pork, or prawns.

Why not give it a try?

We have the Penang White Curry Mee Readymade paste. Just add water, coconut milk or carnation milk to the paste, and garnish the noodles with beansprouts, long beans, prawns, chicken, cuttlefish (if you can find them), cockles, clams and bean curd puffs.

Enjoy!!