Butterworth serves as the main transport hub for Penang's mainland, acting as the critical gateway between the island and the Malaysian peninsula. The city offers a relaxed pace of life, rich local culture, and renowned food scenes. For travelers, it is an ideal base for exploring Penang's interior regions and accessing the ferry terminal to Penang Island.
🕐 Asia/Kuala_Lumpur · 💱 MYR
PEN airport guide (official info · terminals · lounges) →
It is recommended to base your stay around the railway station and Central Market. This area offers excellent connectivity, diverse dining options, and easy walking access to key commercial facilities, making it suitable for both business and leisure travelers.
Butterworth features a robust rail and road network. Travelers can take KTM commuter trains or buses to the ferry terminal for Penang Island, with short travel times. Taxis are readily available, making it the best transit hub before crossing to the island.
The city is accessible year-round, but visiting during drier months offers a better experience. Sunny weather is ideal for exploring local markets, sampling street food, and enjoying city walks to experience the authentic pace of Penang life.
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Memorabilia in show windows and a 60s soundtrack exude the charm of a bygone era. Chef Gaik Lean has been guarding her secret recipes for decades and she makes no compromises in terms of food quality. Many items are made from scratch, including her heavenly pie tee and gulai tumis that uses over eight ingredients in the curry paste, such as fresh saffron. Also try nasi ulam, an old-time recipe.
🕐 Tu-Su 12:00-14:30, 18:00-21:30; Mo off
WebsiteSince 1966, this simple shop has been welcoming hungry guests who fancy home-style Malaysian food. Every dish is made à la minute and you can hear the wok sizzling after you place your order. Specialties include prawn curry – nice and thick, it has a good kick that goes well with the prawns. The fried threadfin with a sweet black sauce is not to be missed! The crispy fish fillet in sticky caramel soy sauce stands out, too. Arrive early to beat the crowd.
🕐 11:30-14:30,18:00-20:30 "Check Facebook"
Potted plants are set nicely against a background of exposed brick walls and industrial accents here. On top of the short à la carte menu, the Nyonya combo set built around pandan nasi lemak with your choice of toppings is especially popular. The rice is plated on a banana leaf and topped with mildly hot homemade sambal. Another speciality is Siam bihun – turmeric rice vermicelli with shredded omelette and sauces. Round out the meal with tub tim krob.
🕐 Th-Tu 09:00-15:30
They serve three noodle dishes: the signature green tom yum, noodle soup and fried noodles. The fresh green tom yum hits the right balance of sour and spicy. The fried fish topping has a crispy outer layer and a succulent centre; the large prawns have a moreish umami flavour.
This charming family-run shop serves Penang asam laksa, Nyonya laksa and fried spring rolls. The light and refreshing red soup of the signature asam laksa strikes the right balance of sour and spicy and is nicely topped off with mint and pineapple. The spring rolls, stuffed with vegetable filling, taste equally good.
🕐 Th-Tu 10:00-16:00
Chinese couplets on the wall and red tablecloths lend the clean, simple space a festive vibe. Open since 1965, this no-frills joint has won the hearts of foodies, with well-made traditional Cantonese fare and fusion creations with a local twist. The deep-fried house-made tofu with dried local anchovies is a must – it's simply seasoned with soy sauce, but the umami is irresistible. Ask about the double-boiled soup of the day, which never disappoints.
This shop specialises in Nyonya kueh – an array of cakes, dumplings, puddings and pastries that can be sweet or savoury, and steamed, deep-fried or baked. All their treats are made just as they were back in 1933, when the owner's father opened a kueh factory. In addition to kueh lapis, kueh talam, ang koo and Nyonya chang, they also serve a few Nyonya dishes. Enjoy your meal beneath a glass roof and Penang-style umbrellas in the converted patio.
🕐 Tu-Su 10:30-17:00
With over 15 years of culinary experience under his belt, the Thai chef excels in authentic cooking from his home country, with the freshest seafood being his strong suit. In the lofty room decorated in soothing shades of green, try his array of tom yum soup variations with different seafood. The miang kam is a must – fresh betel leaves and sweet miang kam sauce make it a great appetiser. Friendly prices and generous portions are also reasons to visit.
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