Serving since 1985, this spot started in a food court before moving to its current shophouse at Presgrave Street.
Despite the name, Hock Seng 福成 offers more than just loh mee—think koay chiap, char koay teow, and more. The new space houses a few more hawker stalls selling different local delights like Mee Sua Kor, Lam Mee, Claypot Noodles, Teluk Kumbar Mee Udang etc.
Although I have a reduced appetite, I couldn’t resist myself to order a bowl of lor mee, a bowl of kuay chip and a glass of ice cold assam buay (salted plum).
Their Loh Mee 鹵麵 is made out of slippery smooth mix of yellow noodles and vermicelli, a rich thick broth, various cuts of braised pork meats, and braised chicken feet? This is the first time I had chicken feet in my lor mee.
The gravy is thick and pairs well with their chilli and garlic, all freshly done. I really enjoy the gravy for its complexity of flavours. The gravy is made from slowly rendering the collagen from chicken feet and pork skin, which makes it really smooth and sticky with a superb flavour.
Apart from the ever-popular Lor Mee, Hock Seng also offers Koay Chiap 粿汁, which is similar to Singapore Teochew kuaychap. The braise stock has a very strong cinnamon and clover taste, which was not something I was grew up with in term of the kuaychap taste. You literally can eat almost all the famous Penang food at this location but I will stick to the lormee.
Hock Seng Loh Mee Koay Chiap 福成卤面 粿汁
61, Lebuh Presgrave, 10300 George Town, Penang
Tel : +60 16 420 6604
Visited Jul 2025
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