Ol’ Skool Makan #8: Serabai Istimewa At Astaka Taman Tun Sardon, Penang -- Breakfast With A Bib Gourmand Twist

I first started going to Penang when I was a child, tagging along with my late mum to visit relatives at Argus Lane. From the old photos I still keep, it’s clear we always had a whale of a time: Penang Hill, the aquarium, Tanjung Bungah, all the classic island landmarks.

But if you ask me what my favourite thing to eat was back then, I honestly can’t recall. Probably because we were always having home-cooked meals at the relatives’ place. You know how it is -- the aunties wouldn’t let you leave the house until you’ve eaten enough to feed a small army.

Fast forward to the past decade or so -- I’ve been to Penang quite a few times, both for work and with my own family. And like any grown-up foodie worth his waistline, I’ve done my rounds: Padang Kota, Padang Brown, Gurney Drive, Kapitan, Roti Canai Argyll Road, and just about every nasi kandar spot that made it to someone’s “Top 10” list.

But my most interesting discovery came not from a famous restaurant, but from a humble morning market -- Astaka Taman Tun Sardon in Gelugor -- where I tasted serabai for the very first time.


If you’ve never had it, serabai is a traditional Malay pancake, slightly fermented, soft, and subtly tangy -- usually served with gula melaka gravy. It’s believed to be one of the oldest kuih in Peninsular Malaysia, dating back centuries and still cherished in Kedah, Penang, and Perak.

The stall I queued up for that morning was none other than Serabai Istimewa, the legendary Penang stall that made history as the first Malay kuih stall in the world to be included in the Michelin Guide. Recognised with the prestigious MICHELIN Bib Gourmand, Serabai Istimewa was founded in 1978 by Hassan bin Pawanchik and his wife Zaiton binti Hasan.



Today, this beloved family business is run by their daughter Jamaliah binti Hassan, her husband Abdullah Yaakob, and their eldest daughter Fara Abdullah -- the third generation keeping the tradition alive.

Their serabai came warm and smoky from the brass mould, paired with creamy, fragrant palm sugar sauce -- a simple, soulful breakfast that instantly takes you back in time. Standing there among the locals, I realised that Penang’s magic isn’t just in its big-name spots, but also in small family-run stalls like this -- where history, heritage and flavour all come together beautifully.

So if you ever find yourself in Gelugor on a bright weekend morning, follow the crowd to Serabai Istimewa at Astaka Taman Tun Sardon. You’ll not only taste a slice of Penang’s culinary legacy -- you’ll be part of it.


About Ol' Skool Makan

Ol' Skool Makan is my little tribute to Malaysia’s timeless eateries -- the ones that fed us before hashtags, food apps, and fancy plating. It’s about real food, real people, and memories that still smell like sambal and kopi-O.


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