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Signature Dishes
今天很多人都在这儿用午餐，觉得很多人。我选了快的鸡饭来吃。叫了一个很快就到了。老板给我的是油饭，觉得很想呢。还有烧鸡很滑，点了一些酱料来吃，果然很不错的。不过份量可以多一点就好。
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炒粿条在槟城很普遍，大家都说去槟城一定要吃。但是，却不多人听说粿条汤。这粿条汤跟其他地方的不一样，因为他们是用炒粿条的粿条来煮汤，而不是像其他地方一样。这粿条比较粗，也比较大片。虽然很特别，但是我个人还是比较喜欢吃ordinary的粿条汤。这种粿条还是比较适合用来炒。
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槟城有很多的粿条都不是炒的。反而是汤的。在这Chong San kopitiam有着一档粿条汤。叫了一个。汤底的味道不会很浓，不过蛮清甜的，粿条蛮滑的，很快一口接一口的就吃完了，里面还有肉丸。
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This ain’t the ordinary Koay Teow Th’ng you usually find in KL. Thanks to some of its pretty unique combo, hehe. First and foremost, the noodles are so silkily smooth and nicely immersed in the clear but flavoured broth. There are these additions of chicken breast slices which help to soak up the soup and enjoyed with the noodles together. Also joining to whet your palate are chewy fish balls and also meat balls. One of the side dishes that fascinates me is the ball which is made of chicken leg tendon. Sounds intriguing now? Hehe.. Worry not, it’s not as horrified as it may projects, at least not like the Duck Leg Parcel to me, keke. This particular creation is far more tangy and bouncy. It’s also nicely flavoured with ginger and soya sauce to taste.
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