One of the least appreciated hawker food in Penang is Koay Chap (粿æ±), a dish that is not offered at many places in Penang, and so far I have not been able to find any place that sells this in Klang Valley.
the stall is located at Wah Meng kopitiam
One of the most famous Koay Chap stalls is at Air Itam, I remember being introduced to this dish by my parents before the Penang Bridge was built. It seems like the stall is being operated by the younger generation these days.
The dish has a slightly different type of “noodle” that has the characteristics of both pan mee and kueh teow, a sort of thicker kueh teow with different texture (refer to the photo below). Duck meat, innards, coagulated blood, and hard-boiled duck egg makes up the rest of the ingredients. All these are served in a bowl of duck flavored soup that is darkish in color. Thai chili and soya sauce accompanied the dish.
all the good stuff from duck, nothing is wasted
If you are a fan of duck meat and has the nerve to try all the innards and all, this is definitely the dish you should not miss when heading up north. I personally love the taste as well as the uniqueness of this dish. The less adventurous can still order the same dish with only duck meat and the egg.
this stall is just a stone’s throw away from the laksa place
This stall operates in the morning, the same time as the morning wet market. If my memory serves me correct, a bowl goes for RM 2.50 or 3.00.
