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Named One of CNNGo’s Top 10 Penang Street Foods｜Authentic Bridge-End Hokkien Mee
Hokkien Mee is a noodle dish with a rich broth made from simmering shrimp heads, shrimp shells, and pork bones. The natural sweetness of the soup comes from the concentrated essence of the shrimp. It's served with toppings like sliced pork, braised egg, and fragrant scallion oil, along with your choice of rice vermicelli or yellow noodles—hence the local name "Prawn Mee." For Penang locals, Hokkien Mee is a dish that can be enjoyed at any time of the day, making it a true national street food favorite.
Liu Yijin (81 years old) began selling Hokkien Mee in 1961 at Seow Peck San (社尾萬山). Today, the business is carried on by the third-generation heir, the young and charismatic Liu Yongning (34 years old). He wakes up around 4 a.m. every day to start preparing ingredients, and by around 5:30 a.m., he begins simmering the prawn broth. After about two hours, the flavorful soup is ready, just in time for the arrival of early customers. He shared that nowadays, in addition to local patrons, many foreign tourists also come specifically to try their famous noodles—particularly visitors from China, followed by tourists from Taiwan, Hong Kong, Japan, and South Korea.
He explained that Penang Hokkien Mee comes in a variety of broth flavors—some with a strong shrimp aroma, others more focused on the richness of pork ribs; some are light and sweet, while others are thick and intensely flavorful. In his view, the best Hokkien Mee is the one that suits your personal taste—if you enjoy it, then that bowl is the best Hokkien Mee for you.
This Hokkien Mee stall, which has been in business for over 50 years and was named one of CNNGo’s Top 10 Penang Street Foods, features a broth made from fresh shrimp shells and pork bones. The soup leans toward a light, naturally sweet flavor, and when paired with the owner’s special homemade chili paste, it creates a uniquely delicious taste that sets it apart!
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