Ravi’s Appam Earns Michelin Recognition in Penang

Why this is here: Ravi’s stall uses between 3 and 4 kilograms of flour each day to make roughly 500 to 700 pieces of appam.

In Penang, Malaysia, Ravi’s Claypot Appom Manis received a Michelin Bib Gourmand award for its affordable and accessible traditional food. The stall has operated since 1922, when N Rajagopal immigrated from Tamil Nadu, India and began selling appam. Today, 65-year-old R Neelamegan, known as Ravi, continues to prepare roughly 500 to 700 pieces of appam daily using claypots imported from India and charcoal flames.

Ravi prepares the rice flour batter by hand each night. He blends it with eggs, sugar, and coconut milk purchased from a local market. The family stall sees between 3 and 4 kilograms of flour used each day, with increased demand on weekends.

Balasivan, Ravi’s son, now assists with the business and feels a stronger obligation to preserve the traditional methods. Maintaining the authenticity presents challenges, as sourcing claypots requires importing them from India. The family hopes to continue the legacy for generations to come.