8am, Air Itam.
Curry mee, a mixture of noodles in a curried coconut milk soup with various accompaniments.
9.30am, George Town.
A hearty breakfast of chicken curry mopped up with roti canai, a flaky, pull-apart bread, on Transfer Road.
10am, George Town.
A trishaw driver enjoys a breakfast of nasi lemak (coconut milk rice) with egg, sambal, peanuts and ikan bilis (dried anchovies).
10.30am, George Town.
Dosa, a thin pancake made from a fermented rice and lentil batter, with spicy fish curry and coconut chutney.
Often referred to as the food capital of Malaysia, Penang is renowned for its excellent street food, and breakfast here is no exception. A mix of Chinese, Malay and Indian cultures, Penang’s cuisine is as captivating as its capital, the UNESCO World Heritage-listed George Town. With not a Weetbix in sight, a mouth-watering variety of breakfast options can be found at street stalls, restaurants or markets, and the first meal of the day is also often the spiciest, whether that heat comes in the form of a rich and complex chicken curry, a fiery sambal, or the sliced chilli scattered over an aromatic noodle soup.
Photography by David Hagerman.
