Padang Brown

Wishlisted by Michelle

Hawker Centers are a staple in dining in Asia, specifically Singapore, Indonesia, Hong Kong, and Malaysia. Penang is a hot bed for these open- aired food courts, giving an alternative to the street food alleys around the state. These complexes are filled with stalls, all of which selling a variety of local cuisines for a low cost. It’s possible that every Malaysian delicacy can be found in a Hawker. Padang Brown is a landmark in Penang’s Hawker industry. Affectionately known to the locals as simply “The Padang” and “Padang Broom”, it stands as one of the eldest, dating back to the 1960’s. But what really sets this particular Hawker apart from the others is that it houses what Malaysians consider the best Popiah in Penang: The Seafood Popiah. Popiah is basically a Hokkien/ Teochew- type of spring roll. It’s filling is made of grated turnips, combined with a variety of different ingredients including pork, bean sprouts, tofu, omelet, seafood and more. The Seafood Popiah in Padang Brown carries a recipe that’s almost as old as the Hawker itself. It’s said to be the only Popiah that uses real crab meat in its ingredients, giving it the upper hand in taste and quality as opposed to other Popiahs.

Taste of Malaysia: Penang