Kopitiam Khee Cheng Leong Koay Teow Th’ng

Post by Chiefeater William Tan

3rd Generation Koay Teow Th’ng at Kimberley Street (still using charcoal to cook). And it’s my first time here! The stall is found inside Kopitiam Khee Cheng Leong. Ordered extra ingredients RM7. Enjoyed it very much. The soup is light and fragrance. Will definitely come back again.

As usual I ordered another set of kopi , toast and half boiled eggs RM6.60. The kopi at Kopitiam Khee Cheng Leong is extremely good. IS EXTREMELY GOOD. Have to emphasise.

What is Koay Teow Th’ng

Koay Teow Th’ng means Koay Teow Soup in the Hokkien dialect.

Penang foodies will tell you that Koay Teow Th’ng is one of the signature dishes that they are incredibly proud of. It is different from other Koay Teow noodles that are found in the rest of Malaysia in many ways. To top it off, the one at TeoChew Duck Meat Koay Teow Soup in Kopitiam Khee Cheng Leong uses duck meat instead of chicken or pork.

Firstly, the broth used in duck meat Koay Teow Th’ng is different from the regular version. The broth is made by simmering duck bones and meat, which gives the soup a rich and savoury flavour that is more robust than the classic chicken or pork-based broth. The duck meat also adds a unique gamey taste to the soup, which is incredibly delicious and satisfying.

Secondly, the toppings used in duck meat Koay Teow Th’ng are different from the regular version as well. In addition to the usual fish balls, fish cakes, and sliced chicken or pork, duck meat Koay Teow Th’ng is served with slices of tender duck meat. The duck meat is cooked to perfection, and the texture is tender and juicy, which pairs perfectly with the soft and silky rice noodles.

Another difference is the way the dish is served. Duck meat Koay Teow Th’ng is usually served with a side of spicy chili paste or chili sauce, which adds a nice kick of heat to the dish. The chili paste also helps to cut through the richness of the broth, making it a well-balanced and satisfying meal.

The other thing that sets it apart is the way the noodles are cooked. In Penang, the noodles are typically blanched in hot water before being added to the soup. This gives the noodles a soft and silky texture that is perfect for soaking up the flavourful soup broth.

It is a must-try for anyone visiting Penang, and you won’t be disappointed!

Business Hours

Business hours for the stall
Closed on Monday and Friday
7 am – 12.30 pm

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