1) Hokkien Mee in Penang refers to a noodle soup dish which consists of a mixture of yellow Hokkien noodles & bee hoon (a finer white rice noodle), garnished with slivered pork, dried shrimps and shallots, and served in a strong pork/prawn-flavored broth. One of the best Hokkien mee I'd tried so far is located at Swee Kong Coffeeshop on Moulmein Close, Pulau Tikus. Penangites call it the Hokkien Mee stall opposite the police station, as the coffeeshop is right across the Pulau Tikus Police Station building. The stall itself is very popular, so one should be prepared to wait. The coffeeshop's also pretty packed with patrons in the morning, so sharing of tables with strangers is quite common.
2) Koay chiap in Penang's very different from the type we get in Singapore, where thin, flat noodles are served with an assortment of braised pork & pig's parts like intestines, plus soy-braised tofu, soy-braised hard-boiled eggs & pickled chopped mustard leaves. In Penang, the noodles are usually handmade, with a thicker, rougher appearance, and chewier consistency. It's usually served in a soup form, with the thick, dark broth made from boiled, braised duck. Penang koay chiap is usually topped with duckmeat, duck's blood, duck intestines, Chinese parsley, soy-braised tofu & soy-braised hard-boiled egg. Absolutely delicious!
The best Penang koay chiap I found so far is served by the first stall (it doesn't even have a signboard, but every self-respecting Penang foodie will know exactly where it is) in Ayer Itam market in the mornings (Ayer Itam is a township about 7km from downtown). Its version is simply UNBELIEVABLE!! The other good stall I know of is located in Kimberley Street in downtown Georgetown - and I got to try it soon!