Zi Char - Chop Joo Hiong Eating House

September 29, 2012 Ivan Teh - RunningMan 0 Comments

Zi Char - Chop Joo Hiong Eating House 
237 Serangoon Avenue 3 #01-130 

Decent Food Popular With Serangoon Heartlanders 

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 6
Ambience & Setting: 6
Food & Beverage: 7
Service: 6
Value for Money: 8
Spent about SGD $10 per person.


Chop Joo Hiong Eating House is a coffee shop located near Serangoon Central, and is a very popular Zi Char place with heartlanders staying around this area. 

Don't expect much ambience at Chop Joo Hiong Eating House, as it is a typical coffee shop. It's quite spacious, well lit, and clean. 

Service at Chop Joo Hiong Eating House can be erratic. While staff are polite and take orders quickly, the waiting time for your food depends on their popularity on that day. During non-peak periods, the service at Chop Joo Hiong Eating House is very efficient, often serving up food within 5 - 10 minutes. However, expect to wait around 20 - 30 minutes for your food during peak periods, especially during Saturday and Sundays from 7pm - 8pm. 

Food at Chop Joo Hiong Eating House is slightly above average. Food is fresh, and generally quite tasty, albeit slightly oily. The main attraction is the relatively low prices, meaning dining at Chop Joo Hiong Eating House is quite value for money. Most items on the menu are within the price range of $7 - $15 per dish, and enough for 3 - 4 people. 

Overall, Chop Joo Hiong Eating House is a good Zi Char place to dine at if you're near Serangoon Central or NEX shopping mall. But it's not worth a special trip just to dine here. 

Bitter Gourd Soup

Pork Rib King

Sambal Sweet Potato Leaves

Hot Plate Tofu

Ginger And Onion Mussels

Lady's Fingers With Dried Shrimp

Cereal Chicken

Braised Yam And Pork Belly


Don’t Work. Avoid Telling The Truth. Be Hated. Love Someone.

September 27, 2012 Ivan Teh - RunningMan 0 Comments

Don’t Work. Avoid Telling The Truth. Be Hated. Love Someone.


Written by Adrian Tan, author of The Teenage Textbook (1988). Adrian Tan was the guest-of-honour at a NTU convocation ceremony. This was his speech to the graduating class of 2008.


I must say thank you to the faculty and staff of the Wee Kim Wee School of Communication and Information for inviting me to give your convocation address. It’s a wonderful honour and a privilege for me to speak here for ten minutes without fear of contradiction, defamation or retaliation. I say this as a Singaporean and more so as a husband.

My wife is a wonderful person and perfect in every way except one. She is the editor of a magazine. She corrects people for a living. She has honed her expert skills over a quarter of a century, mostly by practising at home during conversations between her and me.

On the other hand, I am a litigator. Essentially, I spend my day telling people how wrong they are. I make my living being disagreeable.

Nevertheless, there is perfect harmony in our matrimonial home. That is because when an editor and a litigator have an argument, the one who triumphs is always the wife.

And so I want to start by giving one piece of advice to the men: when you’ve already won her heart, you don’t need to win every argument.

Marriage is considered one milestone of life. Some of you may already be married. Some of you may never be married. Some of you will be married. Some of you will enjoy the experience so much, you will be married many, many times. Good for you.

The next big milestone in your life is today: your graduation. The end of education. You’re done learning.

You’ve probably been told the big lie that “Learning is a lifelong process” and that therefore you will continue studying and taking masters’ degrees and doctorates and professorships and so on. You know the sort of people who tell you that? Teachers. Don’t you think there is some measure of conflict of interest? They are in the business of learning, after all. Where would they be without you? They need you to be repeat customers.

The good news is that they’re wrong.

The bad news is that you don’t need further education because your entire life is over. It is gone. That may come as a shock to some of you. You’re in your teens or early twenties. People may tell you that you will live to be 70, 80, 90 years old. That is your life expectancy.

I love that term: life expectancy. We all understand the term to mean the average life span of a group of people. But I’m here to talk about a bigger idea, which is what you expect from your life.

You may be very happy to know that Singapore is currently ranked as the country with the third highest life expectancy. We are behind Andorra and Japan, and tied with San Marino. It seems quite clear why people in those countries, and ours, live so long. We share one thing in common: our football teams are all hopeless. There’s very little danger of any of our citizens having their pulses raised by watching us play in the World Cup. Spectators are more likely to be lulled into a gentle and restful nap.

Singaporeans have a life expectancy of 81.8 years. Singapore men live to an average of 79.21 years, while Singapore women live more than five years longer, probably to take into account the additional time they need to spend in the bathroom.

So here you are, in your twenties, thinking that you’ll have another 40 years to go. Four decades in which to live long and prosper.

Bad news. Read the papers. There are people dropping dead when they’re 50, 40, 30 years old. Or quite possibly just after finishing their convocation. They would be very disappointed that they didn’t meet their life expectancy.

I’m here to tell you this. Forget about your life expectancy.

After all, it’s calculated based on an average. And you never, ever want to expect being average.

Revisit those expectations. You might be looking forward to working, falling in love, marrying, raising a family. You are told that, as graduates, you should expect to find a job paying so much, where your hours are so much, where your responsibilities are so much.

That is what is expected of you. And if you live up to it, it will be an awful waste.

If you expect that, you will be limiting yourself. You will be living your life according to boundaries set by average people. I have nothing against average people. But no one should aspire to be them. And you don’t need years of education by the best minds in Singapore to prepare you to be average.

What you should prepare for is mess. Life’s a mess. You are not entitled to expect anything from it. Life is not fair. Everything does not balance out in the end. Life happens, and you have no control over it. Good and bad things happen to you day by day, hour by hour, moment by moment. Your degree is a poor armour against fate.

Don’t expect anything. Erase all life expectancies. Just live. Your life is over as of today. At this point in time, you have grown as tall as you will ever be, you are physically the fittest you will ever be in your entire life and you are probably looking the best that you will ever look. This is as good as it gets. It is all downhill from here. Or up. No one knows.

What does this mean for you? It is good that your life is over.
Since your life is over, you are free. Let me tell you the many wonderful things that you can do when you are free.

The most important is this: do not work.

Work is anything that you are compelled to do. By its very nature, it is undesirable.

Work kills. The Japanese have a term “Karoshi”, which means death from overwork. That’s the most dramatic form of how work can kill. But it can also kill you in more subtle ways. If you work, then day by day, bit by bit, your soul is chipped away, disintegrating until there’s nothing left. A rock has been ground into sand and dust.

There’s a common misconception that work is necessary. You will meet people working at miserable jobs. They tell you they are “making a living”. No, they’re not. They’re dying, frittering away their fast-extinguishing lives doing things which are, at best, meaningless and, at worst, harmful.

People will tell you that work ennobles you, that work lends you a certain dignity. Work makes you free. The slogan “Arbeit macht frei” was placed at the entrances to a number of Nazi concentration camps. Utter nonsense.

Do not waste the vast majority of your life doing something you hate so that you can spend the small remaining sliver of your life in modest comfort. You may never reach that end anyway.

Resist the temptation to get a job. Instead, play. Find something you enjoy doing. Do it. Over and over again. You will become good at it for two reasons: you like it, and you do it often. Soon, that will have value in itself.

I like arguing, and I love language. So, I became a litigator. I enjoy it and I would do it for free. If I didn’t do that, I would’ve been in some other type of work that still involved writing fiction – probably a sports journalist.

So what should you do? You will find your own niche. I don’t imagine you will need to look very hard. By this time in your life, you will have a very good idea of what you will want to do. In fact, I’ll go further and say the ideal situation would be that you will not be able to stop yourself pursuing your passions. By this time you should know what your obsessions are. If you enjoy showing off your knowledge and feeling superior, you might become a teacher.

Find that pursuit that will energise you, consume you, become an obsession. Each day, you must rise with a restless enthusiasm. If you don’t, you are working.

Most of you will end up in activities which involve communication. To those of you I have a second message: be wary of the truth. I’m not asking you to speak it, or write it, for there are times when it is dangerous or impossible to do those things. The truth has a great capacity to offend and injure, and you will find that the closer you are to someone, the more care you must take to disguise or even conceal the truth. Often, there is great virtue in being evasive, or equivocating. There is also great skill. Any child can blurt out the truth, without thought to the consequences. It takes great maturity to appreciate the value of silence.

In order to be wary of the truth, you must first know it. That requires great frankness to yourself. Never fool the person in the mirror.

I have told you that your life is over, that you should not work, and that you should avoid telling the truth. I now say this to you: be hated.

It’s not as easy as it sounds. Do you know anyone who hates you? Yet every great figure who has contributed to the human race has been hated, not just by one person, but often by a great many. That hatred is so strong it has caused those great figures to be shunned, abused, murdered and in one famous instance, nailed to a cross.

One does not have to be evil to be hated. In fact, it’s often the case that one is hated precisely because one is trying to do right by one’s own convictions. It is far too easy to be liked, one merely has to be accommodating and hold no strong convictions. Then one will gravitate towards the centre and settle into the average. That cannot be your role. There are a great many bad people in the world, and if you are not offending them, you must be bad yourself. Popularity is a sure sign that you are doing something wrong.

The other side of the coin is this: fall in love.

I didn’t say “be loved”. That requires too much compromise. If one changes one’s looks, personality and values, one can be loved by anyone.

Rather, I exhort you to love another human being. It may seem odd for me to tell you this. You may expect it to happen naturally, without deliberation. That is false. Modern society is anti-love. We’ve taken a microscope to everyone to bring out their flaws and shortcomings. It far easier to find a reason not to love someone, than otherwise. 

Rejection requires only one reason. Love requires complete acceptance. It is hard work – the only kind of work that I find palatable.

Loving someone has great benefits. There is admiration, learning, attraction and something which, for the want of a better word, we call happiness. In loving someone, we become inspired to better ourselves in every way. We learn the truth worthlessness of material things. We celebrate being human. Loving is good for the soul.

Loving someone is therefore very important, and it is also important to choose the right person. Despite popular culture, love doesn’t happen by chance, at first sight, across a crowded dance floor. It grows slowly, sinking roots first before branching and blossoming. It is not a silly weed, but a mighty tree that weathers every storm.

You will find, that when you have someone to love, that the face is less important than the brain, and the body is less important than the heart.

You will also find that it is no great tragedy if your love is not reciprocated. You are not doing it to be loved back. Its value is to inspire you.

Finally, you will find that there is no half-measure when it comes to loving someone. You either don’t, or you do with every cell in your body, completely and utterly, without reservation or apology. It consumes you, and you are reborn, all the better for it.

Don’t work. Avoid telling the truth. Be hated. Love someone.


25 Website Must Haves

September 26, 2012 Ivan Teh - RunningMan 0 Comments

25 Website Must Haves

Written by: Jessica Meher


Mad Thai Restaurant

September 24, 2012 Ivan Teh - RunningMan 0 Comments

Mad Thai Restaurant - Closed
384 East Coast Road


Decent Thai-Chinese Food

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 7
Ambience & Setting: 6
Food & Beverage: 6
Service: 8
Value for Money: 7
Spent about SGD $20 per person.


Mad Thai Restaurant is an unassuming place located on the stretch of road between Katong and Siglap. I have the impression that Mad Thai Restaurant is more like a Thai-Chinese place, and while definitely not an authentic Thai place, is still quite decent.

Mad Thai Restaurant has a modern, minimalist vibe to its ambience. The decor is simple and uncluttered, lit with warm lights, resembling a modern cozy cafe.

Service at Mad Thai Restaurant is pretty good. Staff are friendly and attentive, and food is served quickly.

Food at Mad Thai Restaurant is a sort of fusion of Chinese Zi Char and Thai inspired dishes. Most of the signature dishes happen to be deep fried / fried. Overall, the food is somewhat on the oily side; and the taste is quite decent, though somewhat lacking in the traditional Thai combination of sweet, salty, sour and bitter tastes.

Overall, Mad Thai Restaurant has quite decent food, although I wouldn't recommend it for authentic Thai food.


Asahi Beer

The Crispy Kang Kong was well fried, with the vegetables crisp and crunchy, and not wilted or soggy.

Crispy Kang Kong

I liked the Green Curry Chicken for its intense flavour and aroma.

Green Curry Chicken

The Lime Juice Seabass was esily the best dish I've had here. Fresh, whole seabass fish, in a tangy, spicy broth... Lovely and delicious!

Lime Juice Seabass 01

Lime Juice Seabass 02

The Mango Sticky Rice is also among one of the better ones I've eaten, with the rice properly glutinous enough and the mango fresh and sweet.

Mango Sticky Rice

Olive Fried Rice

Pad Thai Prawn

Stir Fried Baby Kai-Lan With Garlic

The Clear Tom Yum Seafood Soup was sufficiently sour and spicy, and one of the most value for money dishes on the menu.

Clear Tom Yum Seafood Soup 01

Clear Tom Yum Seafood Soup 02

Basil Pork

Crunchy Squid

Thai Chendol

Thai Fish Cake


What It Means To Be A Best Friend

September 17, 2012 Ivan Teh - RunningMan 0 Comments

What It Means To Be A Best Friend

Source: http://thoughtcatalog.com/2012/what-it-means-to-be-a-best-friend/

Written by: Chelsea Fagan, 30-Aug-2012


Quite a thought provoking piece, on friendship: 

We often take for granted how precious a thing it is to be a best friend, how many people can’t freely use that term, how many have never experienced that very particular kind of love. When you think about it, to pronounce someone in your life as being more important than all of those other friends somehow, as being on a different plane of relationship that, despite not being romantic, is still profoundly important, is incredible. So many wait for the cue from their most-beloved friend to be able to tack on the profound, terrifying modifier of “best.” Who wants to be the person who prematurely proclaims the other their one-and-only-best-friend, when they were not ready to take that leap themselves? It’s the “I love you” of platonic relationships, and to be able to securely declare that with someone is a privilege not bestowed upon everyone.

But holding that title for someone else is as much about commitment and honor and respect as a romantic relationship is — it involves compromise, trust, and a mutual growth that allows certain friends to last through decades and incredible life changes. Keeping in touch and maintaining a level of intimacy that was easy to achieve when both of you were in the same school and had no real responsibilities becomes a serious investment when life begins to insert itself between the two of you and attempt to pry you apart. Being ready to stay up late for phone calls, to truly listen to each other’s problems (and not just wait to pounce on the end of their sentence and start speaking yourself), and make the effort to visit are all part of what is expected of you if you want to be a best friend. Showing another human being that you care about them and that their happiness and presence in your life is important to you on a regular basis is, though it may sound obvious, a fairly big commitment in practice.

Because this isn’t a romantic relationship, though, the obvious expectations and requests for a certain amount of effort or deference can’t easily be vocalized. A couple would be expected to tell each other what their needs are, to request that a certain gesture be made or that more involvement is needed on one end. Often, however, friendships can go years in a state of slow withering, not feeling comfortable saying, “Hey, I need to talk to you more often,” but so profoundly needing that contact. Being a best friend means having to make that effort without being asked, or to even prompt the question yourself. To understand the role that a confidant and platonic partner plays in another’s life is to be ready to treat with care, to hold gently and speak softly. It means knowing that they may not be able to tell you as easily as they could their romantic partner, that they have been taught by society (like all of us) that friendship should go perfectly smoothly or not at all, never to be actively worked on.

And yet, working on things is such an essential part of being a best friend. You will have disagreements, you will want different things, you will fight. Having an argument or taking a few days off to think about things is no more out of place in a deep friendship than it would be in a marriage. You are two distinct people with lives that are constantly molding you into different people, and you don’t have the glue that keeps many relationships together — cohabitation, marriage, children — you are expected to navigate this changing landscape as entirely separate entities. Being a best friends means being willing to learn and adapt, to understand that you cannot control this person or make them be who you want them to be, that you love them precisely because they are their own person.

You are the keeper of their secrets, the one they cried in front of, the one they are able to be fully themselves with. You were there through different relationships the way a people weathers different administrations, learning intimately what it is they are looking for and the mistakes they are making — mistakes you know you have to let them make for themselves, just as they allow you yours. Seeing this part of another human being, watching as they turn into people they wouldn’t have recognized a few short years ago, is nothing short of a gift. Just as they keep feelings, confessions, and desires tucked away safely for you — things that would have been too heavy a load to carry on your own — you are charged with being this person for them, with talking to them about family and relationships and all of the other topics we often feel we have no one to turn to for. Being a best friend is to be a therapist when we are still so very deeply in the process of figuring things out for ourselves.

It may sound like a job, and in many ways, it is. It’s not a straight line cutting through your life that starts with “meet this perfect person” and ends with “die laughing as old people drinking tea.” It’s something that demands admitting you’re wrong, making sacrifices, and coming to understand that the decisions you wouldn’t make for yourself may be the right ones for them. To have a love like this — one that you cannot control or tie down or even really fully define — is as precious as it is rare. We have endless guidebooks on how to navigate romantic relationships, but so few that tell us what to do when our best friend moves to a new city for the first time and we have to learn how to redesign our patterns and communication to bridge the gap. There are endless questions and challenges to be faced in a best friendship, almost all of which we have to figure out entirely for ourselves. But when everything is going wrong and there is only one person you know you can call who will be there free of judgment, of imposing their worldview on you, you cannot say it isn’t worth it.


Penang Street Food - Part 1

September 17, 2012 Ivan Teh - RunningMan 0 Comments

Penang Street Food - Part 1
Pusat Penjaja Lebuh Cecil / Cecil Street Hawker Centre & Market
40 Lebuh Cecil / Cecil Street
George Town
Penang Island 10300

Padang Brown Food Court
Tapak No. 9 / Site No. 9
Jalan Johor / Johor Road
George Town
Penang Island 10400

Kafe Joo Hooi
Lebuh Keng Kwee / Keng Kwee Street
George Town
Penang Island 10100

Kafe New Dragon
606D Jalan Paya Terubong / Terubong Marsh Road
Air Itam / Ayer Itam / Black Water
Penang Island 11500

Restoran Keat Seng
10-J, MK. 16 Jalan Air Putih / Ayer Puteh Road / White Water Road
Air Itam / Ayer Itam / Black Water
Penang Island 11500



Penang Street Food is recognized as being among one of the best street food in the world. A mix of influences from Chinese, Malay and Indian communities, Penang Street Food has retained its traditional roots, while also making use of local Malaysia produce and products. Along with being in close proximity to Singapore, both countries share many similarities in their local cuisine. There are some slight differences with dishes served in Penang, Malaysia, and those served in Singapore.

While the same type of dishes are commonly found in almost every food centre, ask locals for the best examples of each dish.


Lok Lok is a variation on the typical steamboat / hot pot, with the difference being that all the food is served on skewers. The pot used for boiling always contains plain water, not flavoured or seasoned soups like in steamboat / hot pot. Also, dipping sauces are served to accompany the food, normally a mildly spicy peanut sauce and a spicy garlic chili sauce.

Lok Lok

The 5 Spice Roll stalls usually sell a mixture of fried items and fritters, with the highlight being the pork rolls and tofu. Unlike those in Singapore, there usually is only 1 type of 5 Spice Roll available, and the variety / range of ingredients is also smaller.

5 Spice Roll 01

5 Spice Roll 02

5 Spice Roll 03

5 Spice Roll 04

Apong is a type of Indian folded pancake sold as a snack in Penang. Several versions of fillings exist, such as egg and shredded coconut (Apong Balik), ground peanuts (Apong Jagung), plain (Apong Kosong), or stuffed with bananas (Apong Pisang).

Apong Kosong / Pancake Plain 01

Apong Kosong / Pancake Plain 02

Apong Pisang / Pancake Banana 01

Apong Pisang / Pancake Banana 02

Assam Laksa has a tangy, sour and spicy fish based soup / broth, without coconut milk. This iconic Penang dish usually contains sliced sour mangosteens, shredded mackerel fish, cucumber, onions, red chillies, pineapple, lettuce, mint leaves, torch ginger, lemongrass, galangal, and rice noodles. The soup / broth is garnished with a thick, sweet prawn paste (hae ko).

Assam Laksa 01

Assam Laksa 02

Assam Laksa 03

Assam Laksa 04

The barbecue / BBQ Stingray is grilled simply, and basted with a sweet sauce. Usually available at most barbecue seafood stalls, though prices change due to availability.

BBQ Stingray

Char Koay Kak is made with rice cakes, fried in a thick, black / dark soy sauce, together with eggs, bean sprouts, garlic, and chili. The rice cakes are usually cut into thick cubes. It is a savoury dish. Very similar to the Carrot Cake (Black) that is sold in Singapore, though the Penang, Malaysia version is less sweet, and it usually has a charred crust on the exterior of the rice cakes.

Char Koay Kak 01

Char Koay Kak 02

Char Koay Teow is made with flat, thin rice noodles, fried with chinese sausage (lup cheong), soy sauce, bean sprouts, eggs, chives, and prawns. This local Penang favourite is a famous dish throughout Malaysia, and worldwide. While similar to the Singapore style Char Kway Teow, the Penang version is usually more savoury instead of sweet, lighter in colour, and has thinner rice noodles.

Char Koay Teow 01

Char Koay Teow 02

Char Koay Teow 03

Char Koay Teow 04

Char Koay Teow 05

Char Koay Teow 06

Penang Char Tang Hoon is slightly different than Char Koay Teow, not only because of the noodles, but also because of the addition of sliced pork. This dish is not as common in Malaysia.

Char Tang Hoon

The Chee Cheong Fun are Chinese style sliced rice noodle rolls / sheets, with a simple dressing of sweet black shrimp paste sauce (hae ko).

Chee Cheong Fun

The Chendol or Chendul, is a sweet cold dessert that is very popular, and also a dish synonymous with Penang. This Malay style dessert is common in both Singapore and Malaysia. The Malaysian version usually has less ingredients, such as coconut milk, pandan / screwpine leaf jelly noodles, shaved ice, palm sugar / gula melaka, and red beans. It is often eaten along the streets.

Chendol / Chendul 01

Chendol / Chendul 02

Chendol / Chendul 03

Chendol / Chendul 04

The Coffee in Penang and Malaysia is similar to those in Singapore, and the same ordering lingo applies here as well.


In Penang, Congee is not commonly eaten unless the person is feeling unwell. This Chinese style dish is uncommon here, and mostly sold in restaurants.


Curry Mee is unique to Malaysia, and is a spicy, egg noodle and thin rice vermicelli noodle soup / broth, made from garlic, lemongrass, chili, shrimp paste, shallots, and garnished with mint leaves, dried tofu puffs / pockets, prawns, cuttlefish, hard boiled eggs, sliced chicken, bean sprouts, cockles, and pig's blood cakes. Eaten throughout the day, but usually preferred during breakfast.

Curry Mee 01

Curry Mee 02

Curry Mee 03

Curry Mee 04

Dessert Fritter are made with various fruits native to the region, which are then deep fried. Common fruits used include jackfruit, banana, and / or sweet potato.

Dessert Fritter

Fritter Butterfly Bun

The Dim Sum Pau Big Pork is larger than usual, and contains soup. Sold in most small Chinese street side stalls.

Dim Sum Pau Big Pork

Alcohol is more common here, such as this Drink Anglia Shandy. Most supermarkets will have this.

Penang Drink Anglia Shandy

This Drink Roselle Fruit Juice With Flower is made from the Roselle flower, which is a type of Hibiscus, and is edible. The flower is sweet and crunchy in texture. Rather uncommon, even in Penang, or Malaysia.

Drink Roselle Fruit Juice With Flower

The Drink Umbra Juice is made from the fruit known as Golden Apple, and is slightly sour in taste. Commonly found in most coffee shops, fruit stalls, or hawker centres.

Drink Umbra Juice 01

Drink Umbra Juice 02

Drink Umbra Juice 03

The Fried Oyster Omelette is very similar to the version found in Singapore, though it uses less sweet potato starch, and slightly more eggs.

Fried Oyster Omelette 01

Fried Oyster Omelette 02

Fried Oyster Omelette 03

Fried Sago Cake, is a unique Malaysian dish, and is both sweet and savoury. It can be eaten as a meal, or as a dessert. Not that common, as locals don't order this often.

Fried Sago Cake

The Ice Kachang in Penang is not as colourful as those in Singapore, but usually has more variety of fruits that you can add in.

Ice Kachang

Jawa Mee is a dish of Peranakan origins, and is a noodle soup / broth with a tomato base gravy. It usually includes egg noodles, bean sprouts, boiled potatoes, onions, tomatoes, hard boiled eggs, tofu cubes, fish cakes, lime juice, and tomato sauce / ketchup.

Jawa Mee

The Koay Chap here is very different from the Singapore Kway Chap. Here, it's a dark soup / broth that consists mainly of large, flat rice noodles, egg, and duck meat. The Penang soup / broth has a more herbal, flavourful quality than the Singapore version.

Koay Chap

Koay Teow Th'ng is yet another Penang dish that is normally eaten when a person is feeling unwell. This dish can either be made with pork, or duck, in a tasty, chicken and pork soup / broth. It usually contains thin flat rice noodles, onions, fish balls, pork meat balls, fish cakes, bean sprouts, kai-lan / Chinese kale / Chinese broccoli, sliced chicken, sliced pork loin meat, and garlic. Clean flavours, totally delicious.

Koay Teow Th'ng 01

Koay Teow Th'ng 02

Koay Teow Th'ng 03

Koay Teow Th'ng 04

The Malay style Kueh Dadar dessert is commonly found here. A pandan / screwpine leaf and coconut milk pancake is rolled around a stuffing of grated dessicated coconut soaked in palm sugar / gula melaka, pandan / screwpine leaf, and butter.

Kueh Dadar

The Lam Mee is a Peranakan dish, commonly eaten during birthdays, hence it is also known as Birthday Mee. This dish is rather rare in Penang, and normally not sold in other parts of Malaysia. It's made with egg noodles / rice noodles, chives, shallots, prawns, pork ribs, bean sprouts, fish cake, and pink coloured shredded egg omelette. Lam Mee / Birthday Mee is meant to symbolize longevity.

Lam Mee / Birthday Mee

The Malaysian Peanut Pancake is sold all over Malaysia, and Penang, along the streets. Compared to the Indian Apong, this Chinese style pancake is only ever made with ground peanuts, and has a much thicker batter.

Malaysian Peanut Pancake 01

Malaysian Peanut Pancake 02

Pasembur is a type of Indian rojak salad made with various vegetables and fried fritters, covered in a sweet, mildly spicy peanut sauce. While the base ingredients may differ, it is usally garnished with sliced daikon radishes.

Pasembur 01

Pasembur 02

Pasembur 03

The Popiah in Penang comes doused in a seafood gravy or braised turnip gravy, and it quickly becomes soggy. This Malaysia version is in direct contrast to the Singapore version, which is served dry.

Popiah 01

Popiah 02

Popiah 03

The Roast Meats; Penang Char Siew Red Roast Pork Loin and Penang Sio Bak Roast Pork Belly, very popular amongst the Chinese population here.

Char Siew Red Roast Pork Loin

Sio Bak Roast Pork Belly

The Chinese style Rojak in Penang is very similar to the version in Singapore. I find the versions here more savoury than sweet, due to the stronger flavour of the sauce, which is made with thick, dark shrimp paste.

Rojak 01

Rojak 02

Rojak 03

Rojak 04

The Roti Canai in Penang / Malaysia, is very similar to the Roti Prata in Singapore. The difference lies in the preparation, the version here is usually less crisp, and more bread-like / doughy in texture. The Indian cooks usually squash / squeeze it several times before serving. You can choose to add other ingredients to a plain version, such as eggs, onions, or cheese.

Roti Canai 01

Roti Canai 02

Roti Canai 03

The Wanton Noodles here take after the Chinese / Hong Kong version, with a dark, savoury soy sauce gravy. This is in contrast to the Singapore style versions, which sometimes use chili or tomato sauce / ketchup.

Wanton Noodles 01

Wanton Noodles 02

Wanton Noodles 03

The Ak Thui Mee Sua or Duck Vermicelli Soup, consists of a duck thigh in a herbal-type soup / broth, with thin rice vermicelli noodles.

Ak Thui Mee Sua / Duck Vermicelli Soup