One of my favorite hawker foods from Penang not called char kueh teow would be prawn mee and loh mee. While the those two dishes are related (as served by places such as Mee Yoke), classic Penang loh mee actually do differs from prawn mee in several ways.
a bowl of classic loh mee in an old school kopitiam
The most obvious distinction between loh mee and prawn mee would be the soup. Instead of prawn shell and pork based soup, the soup for loh mee is a gooey broth made from starch and beaten eggs. The chili paste/sauce used for loh mee too is often more fluid, and vinegared garlic is often available as another condiment to add to the taste. Hard boiled egg and pork too are standard with loh mee.
One of my favorite loh mee stalls in Penang would be at Hai Beng kopitiam located just right next to the Goddess of Mercy Temple (Kuan Yin Teng) in Penang.
pork skin, intestine, hard boiled egg, fried shallots, prawns. yums!
The loh mee here is a s classic as you can get. I love mine with pork skin, meat, and intestine to go with the standard ingredients of hard boiled egg, boiled prawns (prawn mee style), fried shallots, bean sprouts, noodle and mee hun. A good dosage of vinegared garlic and chili paste is essential too.
The smooth texture of the soup combined with the taste of pork and complexity added from the condiments makes it a very satisfying breakfast or late afternoon dish especially if you pair it with a good old fashion Penang black iced coffee.
Hai Beng Kopitiam is located next to Kuan Ying Ting (Goddess of Mercy Temple)
The loh mee goes for RM 3.50 (small), and RM 5.00 (big). Of course, extra charges for extra ingredients. If I remember correctly, the bowl I had was something like RM 4.50?
Now I’m really hungry.
Hai Beng Kopitiam