Kedai Kopi Chong San

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Now Closed

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。

早餐如果赶时间的话，打包nasi lemak就是一个最佳的选择。因为全部都包好了，拿了一包，付了钱就可以走了。这档的椰浆饭味道其实也是一般的。不过也蛮大包的，里面的sambal还是很不错的。

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。

很久没有吃福建面了，很想吃。来到这个kopitiam竟然给我遇见福建面档口。我叫了一碟来吃。福建面的味道很浓，有由黑酱油的味道。再放了一些辣椒酱觉得味道非常好呢。还有一些配料如鱼饼，菜心等。真不错。

在这里的云吞面档口，我叫了一个干捞的云吞面。很快的，云吞面就送到了，云吞面的口感很好，吃了一口接一口的。还有一些叉烧在上面，觉得很滋味。还有几粒云吞。云吞蛮大只的，很新鲜呢。

在air itam的 chong san kopitiam，有一档猪肠粉。这个档口已经开了蛮久，生意向来都不错的。这次来试一试。觉得那汁的味道很好，料也是蛮新鲜的，加了一些辣椒酱真不错。不过猪肠粉比较少，如果在多点就不错了。

听闻很多次，槟城有汤的粿条。觉得很好奇，这次来到槟城，一定要试一试。叫了一碗来吃。觉得这个汤底不错。面的口感蛮好的，有一些肉，菜，等的料。不过如果汤底可以再好一点那就perfect了。。

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。

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

You guys must be wondering upon seeing the review hearder Yea, it’s called ‘Lo Po Peng’ in Cantonese, or literally translated as “Wife biscuits”. Am also not too sure as why this pastry is named after wife, but I just go along with how it’s affectionately called by the folks here in Penang Aside from the state is famously known for their ‘Tau Sa Pia’, they are also synonym with this biscuit range. With the flat design in beige color, this biscuit is soft to the bite and is also suitable for