Anson Food Court

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After trying popiah for many stalls, the only popiah that i feel nice is this seafood popiah at anson food court.Due to the overhelming crowd by patrons that queuing for the popiah , i decided to "dabao" back instead of having there.Every bite reveals the freshness of the seafood especially the generous amount of fresh real crab meat , cube size tofu, vegetables and paired up by sweet sauce and chilli sauce (by request). The ingredient is rolled in hot with crepes and vegetables, you can ask for

这是另一间很特别的小食店，这里卖着不一般的popiah.popiah里头都是很新鲜的海鲜，而不是蔬菜。除了海鲜，这popiah还有很甜美的汤底，真的很特别哦！当然，为了美食还是要等一下，这里很多顾客！

Next, Passembur. 'Cheh hu'( in hokkien ).Lot's of finely shredded cucumber, zucchini , sengkuang , sotong with a generous amount of thick and sweet and spicy gravy drenched on them... Every savory mouthful leave me on cloud nine.. although it's slightly too sweet for my liking but still.. I LOVE THE SPICINESS and The crunchiness of the vegetables. I just keep wanting for more!>.<

Fried oyster. Lots of oysters as you can see! Penang hawker is generous! Indeed!Needless to describe... The egg base was pan-fried until slightly crispy at the edge, then with just suitable amount of 'starchy' tapioca flour was added to give enough gooey-ness to the flat egg dough.. Eat together with the sweet and garlic-infuse chili sauce... That would be perfect....!

The not-so-usual fried flat noodles.The slightly brownish and charcoal flavor is the key to make Penang's Fried Kuey Tiao a staple food in its own country.Very fragrant, because they use a lot of lard oil !! I can literally tell! Wooo~ sinful , greasy yet so addictive.. I wouldn't stop because of the calories. Lot's of rubbery prawns and crunchy bean sprouts found in this plate of noodles too!!Love it.. BEST!

Now this is what I called ice kacang....Double the amount of red bean if you compare with KL's ice kacang.. with nothing but sugar syrup.In Anson Food court, you can easily find reasonable price ice kacang with generous toppings... not just red bean, but corn and atapchi( palm seed)..The sugar syrup here was more fragrant, because they uses rose syrup instead of white sugar/corn syrup.. it's super addictive and refreshing.. best serve on a scorching hot weather.

NO! This is not an ordinary popiah! The secret ingredient is hidden inside the skin and the broth. This is a juicy ,tangy and succulent popiah I've ever eaten in my life. The juice oozed out once I took a bite.They used prawn-base-soup as their broth and that makes it so addictive! *droooooooooools*The juicy and succulent sengkuang that had soaked up with the aromatic broth just explode into your mouth at the first bite... leaving you temporary in the state of ecstasy.

Padang brown is a food court where you can find a variety of food. The seafood popiah here recommended by my Penang friends has impressed me.This seafood popiah is different from other popiah as first of all, it has different filling and secondly, it is served with sauce. The fillings which is full of seafood like crab meat is very fresh. With the sweetness of the sauce, they have made a good combination. The price is at a reasonable price and the portion is just nice after a proper meal.

We ordered another famous food there which is the pasembur. This pasembur stall is one of the famous food and is totally I can say is no 1 in Penang. The pasembur is served which crackers as well as mengkuang and other vege like cucumber and taufu as well. The pasembur sauce was not too thick and the ingridients are freshly made. The taste gives me a slightly sweet taste as the sauce itself appears to be a slight sweetness with it.

Padang Brown is another place for hawker delights in Penang. You can find quite a number of popular secrets food which is nice and tempating in thereWe ordered a few specialties .. one of it is the famous popiah. The popiah here is very famous and you need to wait a while to have them.. So, you should try it. It is not much different from any usual popiah.. but maybe due to the fresh ingredients and the way they wrap it makes it taste even nicer. The popiah is well made with the soup as well as