Duck Blood Curry Mee

Duck Blood Curry Mee is a humble George Town curry mee specialist on Jalan Burma that earned a Michelin Bib Gourmand for good food at honest prices. The bowl is Penang's classic white curry mee — yellow noodles and vermicelli in a pale, savoury-sweet coconut-milk broth, topped with a dollop of fiery red chilli paste you stir in yourself. You can load it with the usual cast: cockles, tofu puffs, dried squid, prawns, century egg and, the house favourite, slices of roasted pork. As the name suggests, fresh duck-blood curd is part of the traditional mix.