Duck Blood Curry Mee — Restaurant in George Town

Duck Blood Curry Mee + Roasted Pork (Small) = RM11.50 No Service Charge

This is a Michelin Bib Gourmand Food Stall.

This was an Eatery located on the Roadside just Opposite the Famous Him Heang. Not Much Customers and No Queues on a Monday 2.40pm when I was there. Its quite a Large Place with both an Outdoor and Indoor Area, not Air-Conditioned but still relatively Airy. Staffs were Friendly and mostly keep to themselves. The Dish took only about 1 Min to serve up.

Duck Blood Curry Mee + Roasted Pork (Small) = RM11.50

Unlike alot of Curry Mee I've had in Malaysia JB, the Curry Broth for this one is Uniquely White in Colour instead of the Usual Laksa Yellow type of Colour. Decently Presented, although the Amount of Ingredients given weren't alot from my 1st Impression.

Before Mixing Everything together, the Taste of this White Curry Broth has an Intense Coconut Milk Base with a Sharply Salty Sweet Savoury Tone. 好汤!

The Chilli thats served Seperately on a Spoon is Intensely Spicy with a Earthy Taste and a Very Grainy Sandy type of Mouth Texture. Spiciness is Quite Strong and will Bite your Tongue and linger long. Solid Chilli here.

The Rest of the Ingredients were 1 Small Taupok cut into 4 Pieces. Its of course meant to act as an Absorbent Sponge for the Gravy and I thought had a Creamy Texture. The 4 Pieces of Sio Bak were not alot but had a Very Nice Roasted Pork Taste with a Delightful Crunchy Crispy Skin.

The 2 Pieces of Cuttlefish were Bouncy and Juicy. Carbs were a Mix of Yellow Noodles and Beehoon. Soft but Not Mushy and are Soft in the Right Ways. Portion is acceptable for the price although I feel these are likely from a Package.

The Signature Ingredient, the 2 Pieces of Duck Blood had a Saltish Somewhat Firmish Tofu Bite. I love the Firmness here, not too Firm and also Not Too Soft. Not Gamey at all. I was lucky that they had Duck Blood in stock that day when I went because if its not available, they will substitute it for Pig Blood instead as stated in one of their Signage. Guess I was Lucky!

That said, having eaten both Duck and Pig Blood, I feel there really isn't much Difference or if there were any, I couldn't tell since they both have a Very Similar Taste Profile. Personally, I feel the Level of Firmness is what I look for in them.

Mixing the Chilli into everything significantly dampens the Intense Coconut Milk Taste of the Broth and brings with it a New Layer of Spiciness. Very Well Designed, this makes the Broth less Heavier than before, and yet also not Overly Light.

Both Broth and Chilli formed a Very Nice Delicate Balance which I thought totally worked very well for this Dish. This Curry Broth is the Soul of the Dish that brought every Ingredient together into a Cohesive Whole.

Conclusion and Closing Thoughts

At RM11.50 (S$3.50), I feel that this is definitely worth to try. Compared to many of the Curry Mee I've had in JB, this was surprisingly not as Heavy in comparison. In fact, it really doesn't really have a Typical Laksa Taste that I had expected from a Malaysian Curry Mee. I love the Savoury, Saltish and Sweetish taste to it that hits all the Right Notes for me.

Although I thought the Amount of Ingredients were a Tad Stingy, the Overall Portion was still Adequate for 1 Person. Every Ingredient worked together in Harmony and nothing tried to overtake each other at all. Everything just worked in this Bowl of Curry Mee.

Really Friendly and Humble Owner too. When I went up to him to give him a Compliment, he was quite Shy and Very Humble about it. Excellent Place, I can totally understand why this is Michelin Rated. Definitely worth a try.

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[Penang] Duck Blood Curry Mee, Burmah Road

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[Penang] Duck Blood Curry Mee, Burmah Road

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klyeohPeter3K Posts Club

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23 Feb

Michelin Bib Gourmand-listed Duck Blood Curry Mee on Burmah Road dished out bowls of Hokkien wheat noodles bathed in spicy, coconut milk-enriched soup, garnished with cubes of pig’s blood pudding, fresh shrimps, spongey tofu puffs, strips of gelatinous cuttlefish and blood cockles.

We ordered crisp-skinned roasted pork belly as an additional side - highly recommended as it added a meaty richness to the dish.







We were surprised to see other non-noodle items offered on the menu boards mounted on the walls.



We asked them why their trademark duck’s blood pudding - which would have a much softer, silkier texture - was not used, and was told that their suppliers have stopped that since the COVID lockdown period back in 2020-2022.



One of our dining companions - visiting from Kuala Lumpur, decided to order the pig’s intestines rice congee. Not something I’d have ordered, as this restaurant was known for its curried noodles, not Cantonese congee. But it turned out to be quite good, actually. Besides, having a light, bland-ish Cantonese congee next to an incendiary bowl of curried noodles was quite a good idea: one could use it to douse the heat on one’s burning tongue!



We also ordered its Thai-style century eggs: basically slivers of century eggs topped with an ultra-spicy topping of chopped garlic steeped in vinegar, and explosive bird’s-eye chilis. It was much, MUCH spicier than we’d expected!







Address Duck Blood Curry Mee 223B, Jalan Burma, 10050 George Town, Penang, Malaysia Opening hours: 12noon – 10 pm Mon-Wed, Fri-Sun. Closed on Thursdays.

Michelin Bib Gourmand-listed Duck Blood Curry Mee on Burmah Road dished out bowls of Hokkien wheat noodles bathed in spicy, coconut milk-enriched soup, garnished with cubes of pig’s blood pudding, fresh shrimps, spongey tofu puffs, strips of gelatinous cuttlefish and blood cockles.

We ordered crisp-skinned roasted pork belly as an additional side - highly recommended as it added a meaty richness...

Stumbled upon this food stall after finishing our massage just close by. Saw the Michelin bib gourmand sign outside and since we had not have our lunch, we walked in.

We were seated quickly by the mature lady server who asked for our drinks order. When we asked to order the curry noodles, were asked to placed our orders outside at the stall. So I assumed she’s not really the owner of the curry noodles stall. The curry noodles stall was actually part of a coffee shop and this was typical of a local eatery here in Penang. There was also a stall selling roasted pork and poached chicken which we ordered as well. Since we didn’t have vegetable choices, we ordered bean sprouts from the roasted pork stall too.

The curry noodles arrived and it was an interesting sight. In fact, the broth of the curry noodles was white, probably from the coconut milk. And there was a spoonful of chilli sauce that came with it. Stir the two items together and viola, a bowl of curry noodles.

The broth was savory and delicious. The chilli packed a punch as I overheard the table beside us saying exactly the same thing. The curry noodles came with a number of condiments like tau pok (fried bean curd), cuttlefish and duck blood. We didn’t eat blood so we left that item alone. Noodles were cooked al dente and went really well with the broth. The broth wasn’t those thick and creamy type and hence, I didn’t feel heavy drinking them and most importantly, it wasn’t oily. I dunked the roasted pork and chicken into the curry broth and it was good.

It was good but I wouldn’t say it’s outstanding. Probably I wouldn’t purposely visit this stall unless I’m nearby....