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!

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 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.

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.

100 years old traditional claypot apom manis cooked with charcoal fire. In Swee Kong coffee shop at Pulau Tikus, there is this small stall selling apom for more than 100 years. Operating since 1920, they are one of the longest operating apom manis stall that is still a favourite among the locals. Started by Ravi's father, they make apom manis using traditional claypots and fired by charcoal. Compared to other apom sellers who are using modern gas stoves and metal pans, Ravi continues his father's traditional method. In fact, when I went to get this apom manis recently, the third generation is now taking over the mantle at the stove. Ravi is seen chilling a little, chatting with regular customers, and handling 'customer service'. Glad to see a young man taking over, inheriting the traditional food and allowing the older generation to have a break, although I know Ravi still wants to get his hands on. His whole life is dedicated to making excellent apom manis for the customers.