This Award-Winning Chef Sells Penang CKT And Prawn Mee At Beauty World: Here’s Our Verdict

133 Penang Authentic has cheap Penang food in Bukit Timah

Being half-Malaysian on my mom’s side, I’m usually sceptical about Malaysian food in Singapore, thinking it can never beat the real deal across the border. We’ll never settle the debate on Singaporean vs Malaysian food, but when I came across 133 Penang Authentic at Bukit Timah Interim Market & Food Centre, I had to put my theory to the test.

Before diving into the food, this humble hawker stall boasts quite a background. Founder and chef Gary Tan spent 10 years as an executive chef at top hotels such as Marriott and Dynasty. Trained in Western, French, and Peranakan cuisines, he’s won accolades at competitions across Asia. After two decades in fine dining, he shifted to hawker life, running 133 Penang Authentic with his wife for nearly 20 years.

All in all, he’s spent over 40 years in the food industry. When asked why he’s stayed so long, he simply attributed it to his passion for cooking. Intrigued by his decorated past, we had to see if the food lives up to the name.

Food At 133 Penang Authentic

My scepticism faded when I learned that Chef Gary and his wife, Constance, were both from Penang. Their signature dish is the Penang Char Kway Teow (from $5.50), fried by Chef Gary himself in a massive wok.

Penang-style char kway teow features a lighter colour and milder flavour profile, unlike its Singaporean counterpart, which is darker in colour and doused in a sweet, dark soya sauce. Penang char kway teow is also known as the “white” version, and I enjoy it as it’s lighter on the palate.

As soon as it was fried up and served, I could smell the smoky aroma. True enough, it did have a strong wok hei that any good char kway teow should have. The noodles were springy, with each strand having a nice char from the wok.

There were generous amounts of liao found throughout the dish, with my favourite hum in abundance. The lup cheong was cut into small bite-sized pieces, making it easier to chew, while the tau gay was juicy and plump, adding a nice crunch alongside the crispy pork lard.

As someone with a high spice tolerance, I would have preferred it slightly spicier or served with some chilli, but it was a good plate nonetheless—I do think it’s as close to the original as it gets.

The other two dishes we ordered were cooked by Aunty Constance, and I was most excited to try the Assam Laksa ($6) as this dish is hard to come by in Singapore. Right off the bat, the broth had a brighter, more orange hue than the Penang version, which tends to be a darker red.

Our bowl came packed with ingredients, including mackerel, onions, and mint leaves. The mackerel had a salty taste, which helped cut through the sour broth. The mint leaves gave off a floral note, adding another layer of flavour in every slurp. 

For the broth, it had a distinct sour and pungent aroma, though it tasted more savoury than sour. My guess is that they tweaked the recipe to suit a more local palate, but as a true Assam laksa fan, I thought the broth could be slightly spicier for that shiok kick.

It’s also served with the usual thick and slippery noodles, AKA lai fun, so I’d recommend eating it the traditional way: scooping up both the noodles and broth with a spoon to prevent unwanted mess and stains.

Moving on to the Penang Prawn Noodle (from $5). We bought the soup version, as that’s the way it’s usually served in Penang. As a prawn mee fan, I’m happy to report that the broth was rich in umami and boasted a natural sweetness from the prawns. 

Just like the other two dishes, it came loaded with ingredients, including succulent prawns and chunky pork slices. 

You can’t go wrong with the classic bee hoon and yellow mee combo, which made for a massive noodle pull. Both were cooked to a QQ texture and topped with lard and a tasty sambal, which added a hint of spice when mixed with the broth. This tasted close to how I remember Penang prawn mee to be.

I particularly liked the crunchy fried onions and kang kong, which gave the dish more texture. 

Ambience at 133 Penang Authentic

Image credit: Scribbling Geek via Google Maps

133 Penang Authentic is tucked in the corner of Bukit Timah Interim Market and Food Centre. We were greeted with a fairly quiet space as we arrived after peak hours, though there was still a steady stream of customers. As with any other hawker centre, it’s best to come early to avoid the lunch crowd.

Space-wise, the aisles between tables and the shops are quite narrow. Though it was breezy on the day we visited, the food centre is also equipped with fans for hotter days.

The food centre is a short three-minute walk from Beauty World MRT Station.

133 Penang Authentic – Eatbook Review

It’s no surprise that Chef Gary and aunty Constance delivered on the authenticity, being true blue Penangites themselves. Most of the food tasted close to what I’ve had in Penang. While some dishes could have used a little more oomph, I think it’s a value-for-money meal that can satisfy your cravings and save you a trip to Penang. 

A plus point is how friendly Chef Gary and Aunty Constance were, and their passion really showed in the food they cooked. Do show your support and give 133 Penang Authentic a try if you’re ever in the area!

In other hawker news, check out our Woksta feature for wok hei pasta cooked by an ex-fine dining chef. While you’re here, read our Decker BBQ feature for wood-fired meats at the old Bukit Timah fire station.

Address: 2A Jalan Seh Chuan, #01-063, Bukit Timah Interim Wet Market & Food Centre, Singapore 599213
Opening hours: Thurs-Mon 9am to 5am
133 Penang Authentic is not halal-certified.

Photos taken by Genecia Tan.
This was an independent review by Eatbook.sg.