Ravi's Claypot Apom Manis

Friday, 11 July 2025 Prepare to wait at least 30 mins as there's always a long queue for this Michelin Bib Gourmand stall. Both Apom, standard and egg version, cooked in claypot were soft but not crispy at the edges. Disappointing as I was expecting something more savoury and worthy of Michelin Bib Gourmand.

WOW! This place is definitely ATE! Several stalls share one dining area. You can have a close experience of the food waiting culture of Chinese Malaysian! I only tried the claypot cakes, they were sooooooo good! The Indian father and son (not sure) and the Chinese guy provided most thoughtful catering! You should definitely have a try!

Ravi’s Clay Pot Egg Apam – A Timeless Tamil Delight Waking up at 5 AM and walking through the quiet streets of George Town was worth every step for this gem—Ravi’s Clay Pot Egg Apam, a humble yet iconic spot that has been serving soulful food since 1908. Cooked over charcoal in traditional clay pots, the egg apam here is a beautiful sight to watch being made. The edges come out crispy, the center soft and wholesome, and the aroma lingers in the air like a warm memory. When served, each apam is wrapped lovingly in banana leaf, turning your breakfast into a masterpiece of culture and tradition. It’s affordable, healthy, and deeply rooted in Tamil heritage—a true testament to the culinary brilliance of our people. With each bite, I was transported back to my childhood, reminded of my grandmother’s Apam, her warmth, and the joy of those simple mornings. This isn’t just food—it’s nostalgia, culture, and love served on a plate.

I love appom and won’t miss Ravi’s when I’m in Penang. The claypots add a difference to the texture and aroma of the appoms. The wait time can be more than one hour here so need to be prepared for it. The appom has egg flavor to it and a bit different from the usual kind.

When we first came here it was 9:30 and Apom was sold out. A kind local girl gave us hers. It was really delicious, like eating clouds. The outer layer was very thin and crispy, and the middle was soft. It was an egg cake with coconut aroma, not too sweet. You can't understand such deliciousness without trying it yourself. It is recommended to eat it immediately, but I found that it was delicious even when it was cold. What's unique is their use of claypot and charcoal to cook their apom. They’re super busy but they’re friendly and patient. I came here for breakfast several times during my stay in Penang. The shrimp soup of Fujian noodles has a sweet taste, which is worth trying if you never have. I like fried Kway Teow, which are full of wok steam and very fragrant. The drinks here are also recommended. I tried several of them and they were all tasty. Definitely worth to wake up early to try!!

Ravi’s apom has spoilt my tastebuds! Fluffy soft spins cooked in a clay pot over charcoal has a unique milky aroma, the thickness of a hotcake but the lightness of eating clouds literally! You can eat five of them & still have room for other yummy food sold at this coffee shop! Watching the dance unfold between the cook and Ravi’s son who was responsible for burning the source pot of charcoal along the five foot way just opposite the row of clay pots, using his tongs to stir the hot white coals about and adding small chips of red hot coals to keep the temperature steady; and the cook who ladles in fresh batter after oiling the pot once it cools when the apom is scraped out, covering the clay pots and moving them around is a side show that doesn’t go stale. This breakfast was truely worth waking up early for as the apoms are usually sold out by 9ish. Do try to grab the table next to this ‘open kitchen’ so you can be dazzled by the quick hands. Otherwise just stand and watch. They are very used to having an audience.

What's unique is their use of claypot and charcoal to cook their apom. Most places use gas and metal wok. Using these 2 rare methods does impart a certain taste and experience to it. For those not familiar, apom uses rice flour, coconut milk and is usually fermented. Superficially looks kind of similar to pancake batter but a totally different taste and aroma once cooked. I must say I find the apom's 'creamy' consistency at the centre, overall soft and fortunately less sweet that others I have tried, yummy aroma tantalizing. Quite delicious as a snack without over worrying about excessive glucose. This wrong concept of sweeter is better is fortunately becoming less of an issue as health education becomes more acceptable to the diners. Definitely worth a try if you are in the area.

This is as old-school as it gets. Believed to have begun in the 1920s, this humble operation runs out of one of the oldest kopitiams in Pulau Tikus, tucked near the bustling market. Watching them craft these fluffy pancakes is a quiet joy - especially when they’re cooked the traditional way: in well-seasoned Indian clay pots over glowing charcoal embers. Each one emerges with a whisper of smokiness, its edges just kissed by the intense heat from the stoves. At RM6 for a set of five, it might just be the most affordable Bib Gourmand-worthy indulgence money can buy. The young man handling the packaging and pickup is all charm - polite, efficient, and swift on his feet. Orders move quickly, but the stock doesn’t last long. Wake early. It’s worth every bite.