Penang Culture
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Penang Street Food Paradise!
Dishes We Love
Seafood Fried Rice
Penang Nasi Lemak
Penang Assam Laksa
Premium Bento Set
Classic Bento Set
Vegetarian Bento Set
Penang Lor Bak
Penang Rojak
Tahu Goreng
Kuih Pie Tee
Salted Egg Squid Fritter You Tiao
Mentaiko Ngoh Hiong
Prawn Paste Chicken Wing (6 Pcs)
White Kopi Chicken
Salted Egg Chicken
Chicken Cutlet with Thai apple sauce
Stir Fried Beef
Assam Curry Fish Head
Signature Curry Fish Head
Fried Seabass
Sweet & Sour Fish
Salted Egg Mantis Prawn
Claypot Seafood Tofu
George's Town BBQ Platter
BBQ Stingray
BBQ Satay Chicken (6 sticks)
BBQ Satay Mutton (6 sticks)
Four Heavenly King
Stir Fry Mixed Vegetables
Sayur Lodeh
Salted Egg Bittergourd
Stirred Fried French Bean
Claypot Mapo Tofu
Claypot Hongshao Tofu
Fu Yong Egg
Bittergourd Egg
Penang Oyster Omelette
Lap Cheong Egg
Penang Fried Kway Teow
Vegetarian Fried Rice
Chao Ta Hor Fun
Sambal Fried Rice
Penang Fried Hokkien Mee
Egg Fried Rice
Penang Belacan Fried Rice
Mui Fan
Prawn Noodle Soup
Penang Kway Teow Soup
Penang Assam Laksa
Penang Nasi Lemak
Premium Nasi Lemak
Beef Rendang Nasi Lemak
Penang Curry Chicken with Rice
Lemon Chicken with Rice
Penang Thai Apple Chicken Rice
Sweet & Sour Chicken with rice
Cendol
Bubur Hitam
Iced Ampla Juice
Iced White Coffee
Iced Honey Lemon
White Rice
Nasi Lemak Rice
Sunny Side Up
Dining Experiences
Humans of F&B Feature
Chef Wong, Penang Culture
26 Mar 2021
Passion. A deep love for cooking. These were the reasons why Chef Wong of Penang Culture didn't let a stroke stop him from returning to the kitchen. Since opening Gurney Drive in 2010 with co-owner Shawn Lim, Chef Wong has striven to bring the best of his hometown’s flavours to Singapore. Watch our #HumansOfFnB feature to learn how the duo has injected new life into old-school Penang street fare, transforming these dishes into halal versions while keeping the flavours as authentic as possible.
Ratings and Reviews
5.0
~Yeoh Wee Teck (The New Paper)
Premium Crab Meat & Salted Egg Fried Kway Teow
‘…this is a luxe update with mashed salted egg, prawns, crab meat, cockles…’
May 2016
5.0
~ Wong Ah Yoke (Straits Times)
A good dose of wok hei
‘The light soya sauce gave it the flavour it needed and a good dose of wok hei added to the appeal…’ (Penang Fried Kway Teow) ‘The broth transported me straight to the Malaysian state with its spicy and prawny kick. The sambal belacan dip was done right too.’ (Penang Hokkien Prawn Noodles)
April 2020
5.0
Entree Kibbles
Super Shiok!
'Starting with the soup based mains which my mom likes; penang hokkien mee and assam laksa! Former had a flavourful broth while the latter had an addictive sourness that's super shiok!'
June 2018
5.0
Yap Jia Hui (Eatbook)
Well-cooked and delectable combination
'Taste-wise, the char kway teow was a combination of saltiness, spiciness, and slight sweetness. The prawns, bean sprouts, and fish cakes were also well-cooked to maintain their chewy and crunchy textures that complemented the noodles. A plus point was definitely the way the noodles remained chewy and springy without being overly greasy.'
October 2017
5.0
Maureen (Misstamchiak)
Spoilt for choice
'The Penang Hokkien Prawn Noodles soup was thick and dense, with a more prominent prawn taste. Assam Laksa was a milder than expected, but aromatic. There’s also Nasi Lemak served with an assortment of dishes include vegetables, curry chicken, beef rendang, stingray etc. I can’t decide if I like the sambal or belachan more.'
December 2017
5.0
DanielFoodDiary
Salted egg is incorporated to each strand
'Premium Crab Meat & Salted Egg Fried Kway Teow. This dish ($15.95) is inspired by the Penang Fried Kway Teow, with flat rice noodles wok-fried with garlic, taugeh (beansprouts), and homemade sambal chilli paste before mashed salted egg is incorporated to coat every strand. There are also other ingredients of prawns, squid, fish cake and cockles. The crucial touch is the toppings of meaty mud crab meat and salted egg crumbs.'
July 2017
5.0
Maureen (MissTamChiak)
Excellent dish
'Tender flat rice noodles are wok-fried with garlic, beansprouts, and homemade sambal (chilli paste) before mashed salted egg is tossed in. Even though no duck egg was used, the salted egg was a good substitute for its unmistakably rich aroma in the smoky plate of noodles. Generous helpings of prawns, squid, fish cake and cockles are then added. The final, and crucial touch, is a lavish topping of meaty mud crab meat and salted egg crumbs before the dish is presented to the customer. The dish also had enough wok hei, the right amount of char and the spice level was perfect.'
October 2016
5.0
Hungry Girl (Burpple)
Perfect balance of spicy and sour
'Wow I forgot how much I love the Seafood Tom Yum Noodle here. The soup is thick, potent and a perfect balance of spicy and sour. The noodle is springy and comforting, better than those from a packet of Maggi Mee. There's two large prawns, fish, squid and mushroom. I've never had any issues with the freshness of seafood here. I'm so glad I discovered this by accident (who would actually order tom yum at a Penang food restaurant?) So shiok I need this again!'
August 2017