Our morning ride to Cecil Street Food Court was all about getting a taste of local breakfast and immersing ourselves in the everyday rhythm of Penang’s food culture. We were there with one clear goal in mind, the famous Barefoot Char Kway Teow. However, as I navigated my way through the bustling food court, a long queue caught my attention, and the words “Duck Koay Teow” immediately drew me in.
We settled down at our first stop and placed our order at the Char Kway Teow stall, collecting a number tag while waiting. With time to spare, I set myself a second mission, to join the queue at Lum Lai Duck Meat Koay Teow Th’ng, a stall also recommended in the Michelin Guide. Despite having more than ten people ahead of me, the wait moved surprisingly fast, thanks to the efficient teamwork behind the stall. Each member had a clearly defined role, keeping the operation smooth and impressively organised.
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| Lum Lai Duck Meat Koay Teow Th'ng |
Ordering was straightforward, with only two options available, small or big, no medium. Knowing Penang’s portions tend to be modest, and having queued for quite some time, I opted for the big bowl.
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| Pricing |
The broth was the star of the dish, prepared by slow-simmering whole duck with pork bones, intestines, and loin for at least two hours. The result was a comforting, flavourful soup that complemented the duck beautifully, with a subtle sweetness that softened the duck’s natural robustness. The duck meat was deboned and cut into bite-sized pieces, making it easy to enjoy. The bowl was completed with fishballs and fish cakes, adding extra texture to an already inviting dish.
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| Duck Koay Teow Th'ng - RM 8.50 (Big) |
Would I eat it again? Why not, especially if I find myself back at Cecil Street Food Court once more.
LUM LAI Duck Meat Koay Teow Th'ng
Location: Cecil Street Food Court, 24, Lebuh Cecil, George Town, 10300 George Town, Pulau Pinang, Malaysia
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