And for almost seven decades, these establishments have been passed on and their sacred recipes continue to live on today.

Here are four of Penang’s most famous food establishments that have been around since the 1950s.

1. Magazine Road Teochew Porridge (non-halal)

Although some may claim that the only way to enjoy a meal has to involve sitting on a comfortable chair, the customers at Magazine Road Teochew Porridge say otherwise and enjoy their hot bowls of porridge while squatting on little stools that make their knees ride up to their chests.

This little stall at Kedai Kopi Bee Hang is usually crowded with parked motorcycles and can be easily spotted on the busy road of Jalan Magazine, as its storefront is lined with long benches crammed and stacked with tiny wooden stools.

It is also the last stall in Penang that still serves customers the same way it did to hungry trishaw peddlers back in the 1950s.

Feasts of warm homecooked meals are up for display, selection and consumption as folks gather at the table squatting on their little stools and pointing out to the chef what dishes their stomachs desire.

Location: 71, Jalan Magazine, George Town, 10300 George Town, Penang

Operating Hours: 11am to 5pm, on Thursdays to Sundays

2. Restoran Minah

Nestled beneath a tree and on the outskirts of Penang, Restoran Minah has been dishing out a plethora of authentic Malay food in Gelugor since 1955.

Along with its delicious food, the story of how the restaurant’s name came about is a real treat in itself.

Ahmad Daniel’s great-grandfather first opened the restaurant’s doors in 1955 and he did so with so much love in his heart, as it was for his daughter Minah who loved to cook.

Serving a variety of 40 to 60 different platters of food every day, people came near and far to savour Minah’s authentic Malay recipes.

As their business bustled, the restaurant doubled its size back in the 1980s and expanded to the shop lot at the back.

With trays of steaming meat curries, fried fish and differently cooked vegetables up for selection, customers used to help themselves to spoonfuls of mouthwatering Malay food.

But, to adhere to social distancing guidelines these days, Restoran Minah has changed its layout and customers now point out what they want.

The restaurant still stands on the same grounds that Minah cooked on many years ago and has been passed on to its fourth generation through Daniel – Minah’s grandson – who now runs the restaurant.

Although Minah may not be here anymore, Daniel still uses his grandmother’s tenderly crafted recipes, ensuring that her legacy continues.

Location: Jalan Sultan Azlan Shah, Taman Tun Sardon, 11700 Gelugor, Penang

Operating Hours: 10am to 3pm every day, except Monday

3. Cintra Street’s Pak Thong Kou and Ham Chim Peng stall

Found only at the roadside intersection along Campbell and Cintra Street, the Yee family and their three-generation stall have been selling handmade traditional Chinese pastries at the same spot since the 1950s.

This stall is the last of its kind in Penang that still sells pak thoung kous and practises the dying art of making it from scratch.

The 70-year-old pak thong kou recipe has been passed on from father to son and although plain looking with its fully white exterior, these mildly sweet cakes hold bouncy centres that are intricately decorated with honeycomb-like interiors.

The recipe stays true to its traditional ways, as it uses a yeastless batter that is made from rice flour and then left to naturally ferment overnight before being steamed the next day.

52-year-old Yee Kok Heng is the store owner and is the sole person in the family who carries out the fragile task of making pak thong kous.

Although Yee has many years of experience, even the master himself has trouble with the fermentation process occasionally and has to spend time remaking the batter to achieve the cake’s unique honeycomb texture.

Location: D2 People’s Court, Lebuh Cintra, 10100, George Town

Operating Hours: 5.30pm to 8.30pm every day, except Monday

4. Kimberly Street Duck Kway Chap (non-halal)

As translucent noodles swim within a dark broth, perfectly braised pieces of tender duck and pork peek out from below and gloriously fill the bowl.

Although considered an adventurous leap to some, this bowl is a delicious delicacy that has existed for generations.

These bowls are unique to Penang and Kimberly’s Street Kway Chap is one of the rare places that crowns duck as their starring meat – straying away from the standard bowl of noodles where only pork is used.

Containing ingredients like braised pork intestines, offal, duck, fishcakes, vegetables and even hard-boiled eggs, these bowls of noodles are anything but simple and its complicated recipe has since been passed onto its third generation.

Through their success and lines of customers, the roadside cart expanded into a proper restaurant 10 years ago, and yet, every component is individually handmade with love and a whole lot of effort until today.

Location: 10100, 97-143, Lebuh Kimberley, 10100 George Town, Penang

Operating Hours: 3pm to 10.30pm every day, except Thursday