Koay Chap is one of the lesser known Penang hawker food, and it’s probably due to the amount of work needed to prepare the dish.

The main ingredients of Koay Chap are duck meat, duck innards, duck eggs and coagulated blood, some of which aren’t as readily available as others.

There are only a handful of Koay Chap stalls in Penang, and perhaps the most popular is the one by Kimberly Street in George Town.

This stall opens only in the evenings until late at night and is located just by the chicken feet stall.

It’s hard to miss as it’s almost always packed with tourists and locals alike, with generous portions of its main ingredients proudly displayed in the open.

It does make one wonder just how many bowls are sold every night.

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You can enjoy Koay Chap with traditional thick flat noodles (quite close to mee hun kuih), or with rice. You can’t go wrong either way.

Koay Chap Stall
Lebuh Kimberley
10100, Penang

GPS: 5.416537, 100.332473
Hours: 5:30 pm till late

Read the original article here.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.