888 Hokkien Mee by septuagenarian owner-chef, Madam Goh Poh Kim, is one of the best-known in Penang. Unlike KL-style Hokkien mee, which is stir-fried thick udon-like noodles and is dark as night from the addition of dark soy sauce during the frying process, or Singapore-style Hokkien mee, which is stir-fried yellow Hokkien noodles with a light-colored pork-prawn broth, Penang-style Hokkien mee is basically soupy noodles in a spicy pork-prawn broth.
A typical bowl of Penang Hokkien mee at 888 Hokkien mee consists of a mixture of yellow Hokkien wheat noodles, beansprouts, and thin rice vermicelli (“bee hoon”) in a spicy pork-prawn broth, garnished with poached slivers of pork, de-shelled shrimps, soy-braised hard-boiled egg and golden-fried shallots.
The place is ever-crowded, so one should try coming here off-peak period, i.e. before 6pm each day.
888 Hokkien Mee is listed in the MICHELIN Guide Kuala Lumpur and Penang 2024, and is featured in the guide’s online magazine this week:
Address
888 Hokkien Mee
67-A, Presgrave Street, 10300 George Town, Penang, Malaysia
Tel: +60165665772
Opening hours: 3pm to 9.30pm daily, except Thursday (closed).
