Penang Lok-lok is similar to this but the food is in the form of skewers and you dip it in boiling water instead. The food must then be dipped into the sauces available to bring out the aroma and flavor. One can rack up a huge bill if not careful. Certain items like prawns can be expensive. So check the price thru the color code.

As the name indicated, Chee Cheong Fun is a Cantonese dish originated from southern China and Hong Kong. The common Chee Cheong Fun served at dim sum restaurants are usually made from sheets of rice noodles and filled with shrimp, roasted pork (Char siew), chicken, fish or vegetables. A thin gravy of sweet soy sauce and a bit chili paste will go with it before serving

Over the years as the dish became popular, most char kway teow served have undergone various alterations resulting in the various forms of the dish which are slightly different and in which the nuances would be discernible by Asian food connoisseurs and char kway teow enthusiasts only. Depending on one's exposure and experience in relation to char kway teow, the Penang-style char kway teow is generally the most popular variety. Until recently, pedlars in Malaysia and Singapore would affix the word "Penang" or "槟城" to "char kway teow" at their stalls or stations in food courts in order to pass off as an authentic "Penang Char Kway Teow" or "槟城炒粿條" to lure more customers.

This is Penang fried egg with oysters (hor-chien).fried egg with oysters (hor-chien) - Mal's so called favourite. I thought the guy forgot to add in salt, cause it was so bland and watery. Totally a dissapointment. Dunno why Mal can say it's really good ;

This is Penang ikan bakar pari (grilled stingray). ikan bakar pari (grilled stingray). Horrible! Just one small piece costs RM15. Cut throat man. And the taste was like.... tasteless.

This is Penang fried spring rolls. fried spring rolls - many people ordered this. It's really good, but Mal didnt like it. It has a lot of 5-spice in it. I love it.

This is Penang Laksa also known as asam laksa from the Malay for tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not 'curry mee' is the usual 'laksa' one gets in Penang.

This is Penang Curry Mee.

Curry Mee is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves. However, what makes Curry Mee is a special chilli/sambal and edible pig's blood. The pig's blood is usually coagulated, and in cubes, but can be omitted by choice.

This is Satay.Satay is a Malaysian-style kebab. It is served with a sauce dip, and slivers of cucumbers and onions. Sold by mostly Malay or Chinese hawkers, satay is grilled on the spot over a charcoal fire. The meat used is usually chicken and sometimes beef and mutton. Chinese hawkers also sell pork satay, although this has become not as popular as the chicken satay. Skewers made from lidi (coconut frond midrib) is used to hold the meat. Satay is sold by the number of sticks

NASI LEMAK PENANG
So…no POLITIC, just want to share my favourite FOOD – Nasi Lemak Ayam.
But, the “ayam goreng” can always be replaced with “ayam rendang”, “daging masak hitam”, “rendang”, “sotong”, “ikan goreng”…etc.
If anyone ask me, WHAT is your favourite FOOD, NASI LEMAK will always topple the TOP listing. No one can beat it to the ground…
NASI LEMAK – will always remained as my FIRST CHOICE OF MALAYSIA FOOD

This is Penang Roti Canai.

This is Penang Hokkien Mee.

The Penang Hawker Food.

Welcome to The Penang !