White Curry Mee must be one of Penang’s most recognisable noodle dishes, known for its pale coconut based broth that turns reddish orange after the chilli paste is mixed in.
Never had it before? Unlike the darker and heavier curry noodles found elsewhere, Penang’s version often starts gentler, letting diners control how spicy and punchy they want the bowl to be.
Hot Bowl White Curry Mee, which has been around since 1992, is one of the better known names for this style.
It has also earned a MICHELIN Bib Gourmand listing.
The last two times I was in Penang, the shop was closed for various reasons, so I was glad I finally had the chance to try it.
The atmosphere at Jalan Rangoon is more like a casual eatery, which seems like a popular choice for families who want a proper sit-down meal.
There were cars constantly parked outside, and Grab cars dropping people off.
To start, you can order the Original White Curry Mee Small (RM 7.50) or the Large (RM 8.50) as your main base.
If you want to add more ‘liao to your noodles, they offer various extras like Fried Fishballs (RM 2.00), Ginger Pork Meatballs (RM 3.00), or additional servings of cockles and squids.
When the noodles arrived, the broth was pale white, with a mixture of yellow noodles and rice vermicelli.
Hmmm… it looked simple? On its own, the soup was quite mild and had a pleasant, creamy sweetness.
I suspect some may even find it too mild at first, because the base broth without additions might be underwhelming.
The transformation happened the moment I added a spoonful of their house-made chilli paste.
The oil turned the soup reddish orange, and added a deep, toasted aroma.
I would say go easy with the dollops if this is your first time trying, and add gradually rather than all at once.
The Steamed Chicken (RM 15 for a quarter) is another item many diners order with the curry mee.
The chicken was tender and easy to eat, since it was deboned. It also gave a nice contrast to the spicy noodles, though the curry mee was clearly the reason for the visit.
Side dishes should be good for sharing, including Spiced Loh Bak (RM 7.00), Teochew Guang Jian (RM 3.00), and even a Homemade Bak Zhang (RM 12.00).
The curry mee itself may also divide opinions.
Some will enjoy the lighter white base and the freedom to adjust the chilli paste. Others may prefer curry mee that arrives already thick, spicy and fully seasoned.
Hot Bowl White Curry Mee
58C, Jalan Rangoon, George Town, 10400 George Town, Pulau Pinang, Malaysia
Opening Hours: 8am – 2:30pm (Tues – Sun), Closed Mon
Google Maps – Hot Bowl White Curry Mee
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