RM100 Ultimate Feast

The Pulau Tikus Market area has several dim sum shops and cart-style vendors that open from 7am and close by 11am. Individual pieces cost RM 2–4 each — order 5–6 pieces to make a satisfying breakfast. Look for har gow (prawn dumplings), siu mai (pork and prawn), and char siu bao (BBQ pork buns). Washed down with kopi (RM 2.50) at the adjacent kopitiam stalls.

Rich, deeply flavoured prawn and pork rib broth — the result of 6+ hours of simmering prawn shells and bones. Available as soup or dry (mixed with prawn paste sambal). Medium bowl RM 8–10, large RM 12–15. Order the medium soup version with extra beansprouts and a soft-boiled egg (add RM 1.50). One of the definitive Penang morning meals.

Tek Sen is one of Penang's two Michelin Bib Gourmand restaurants — exceptional food at a non-exceptional price. Signature dishes: mango kerabu (raw mango salad with dried shrimp, RM 14), claypot yee mee (braised egg noodles with pork and mushroom, RM 18), and double-roasted pork belly (RM 22). Order 2 dishes to share — the mango kerabu and one noodle dish — for approximately RM 25–28. This is the highlight of the RM100 crawl.

The definitive Penang char kway teow — flat rice noodles over charcoal heat with fresh prawns, cockles, bean sprouts, and lard. Ordering "extra prawns" costs RM 3–5 more but adds 4–5 large fresh prawns. Total for the upgrade plate: RM 12–15. The wok hei (smoky charcoal flavour) here is the best in Penang. No arguments.

A third-wave coffee shop in a beautifully restored shophouse. Single-origin pour-over coffees and cold brews from RM 12–18. The atmosphere and execution justify the price premium over a kopitiam kopi. Use this stop as a 20-minute rest between the char kway teow afternoon and the nasi kandar evening session.

"Nasi kandar banjir" (flooded rice) — white rice ladled with multiple curries until they overflow the plate. Point at the curries you want: dhal, fish curry, chicken, squid, and vegetable dishes. For RM 10–14 you get a genuinely spectacular plate of food. Ask for "extra gravy" (tambah kuah) at no extra charge. This is the meal that locals queue for.

The premium version of the classic cendol — add glutinous rice (pulut) for RM 1 extra. The pulut adds a chewy, sticky layer that contrasts with the soft pandan noodles and ice. At RM 5, this is still one of the cheapest desserts in Penang despite being at the most famous chendul stall in the world.

Red Garden comes alive at night with food stalls, live music, and a mix of tourists and locals. The satay here — charcoal-grilled skewers of chicken or beef with peanut sauce and compressed rice (ketupat) — is some of the best in George Town. 10 sticks costs RM 10–15 depending on meat. Add 4 BBQ chicken wings (RM 4–6) for the ultimate evening feast. With drinks (coconut water RM 4), this stop totals RM 15.

End the RM100 ultimate feast with a pair of classic Malaysian drinks. Bandung (rose syrup with evaporated milk, RM 2.50) is a sweet, pink celebration. Fresh lime juice (calamansi ais, RM 2.50) is the palate-cleansing alternative. Total for 9 stops: RM 97. You have RM 3 left — spend it on a kuih from a passing cart.