Other than Chili's, TGI Fridays, San Francisco Steakhouse is another restaurant serving premium quality western cuisines, especially their steak. The dining environment is spacious, with dim lighting and soft background music to accompany the meal.Mushroom Soup.
The mushroom soup is rather big in bowl. Served warm, the soup is very thick, creamy, and nicely infused with the taste of mushroom. It is not cloying at all, for the soup is blended more with real mushroom instead of heavy cream. The soup is added with a touch of cream on top to create a creamier sensation, but not overwhelmed.

Whenever I don't feel like having noodles or bread during breakfast, I will go for dim sum. Hong Kee Dim Sum will always be my choices, for most of their branches are near by to my house. It is usually busy until noon time during weekends, but there is not much problem in getting an empty seats in the restaurant. Even though there is air con available, the place is rather hot, mostly is due to the steaming heat from the kitchen. However, this doesn't affect my mood of having dim sum there.
Chee Cheong Fun
Chee cheong fun is always the must order. There are two choices available, which is prawn fillings or char siew fillings. I like both, and I order only char siew chee cheong fun this time. The rice roll is not silky smooth, but the soy sauce that is ladled over the chee cheong fun brings a good complement to it, making it more slurppy and smooth in taste.

Kedai Kopi Soon Yuen is located along the Chowrasta Market, or commonly known by Kelinga Bansan by Penangites. It is a very busy shop selling koay teow th'ng, Hokkien Mee, Wan tan Mee and a few other common breakfast choices. Many people tends to drop by Soon Yuen for the famous kaoy teow th'ng after shopping in the market.Koay Teow Th'ng

The koay teow th'ng has a flavorful soup base, with sizeable amount of koay teow, pieces of meat and fish balls sitting in the soup. I like the bouncy fish balls which is freshly made by the stall owner.

Kimberly Street is one of the famous street in Penang, with varieties of street food available along the street at night time. Koay Chiap, char koay teow, tong shui and koay teow theng is said to be the Famous Four in Kimberly Street, and of course we will not loose the chance of having them when we went to Penang. Since we were already quite stuffed when we were there at night, we ordered only kaoy chiap.Koay Chiap

The koay chiap came in a large bowl, with rectangular cut rice noodles (koay chiap), shredded duck meat, coagulated pig blood, offals, braised pork slices, and halved braised egg. The soup base was delicate, enriched with herbs and spices that were not overpowered. Sipping down the piping hot soup was a full comfort, even though the place was slightly hot.

Lammeeya, the name of the shop practically gives you some hints on what they are serving. Yeap, they serve lam mee, and the menu consists mostly of lam mee in different types of gravy. Other than that, they have chee cheong fan, meat balls, and some rice dishes. The shop has a simply interior, with dark brown chairs and tables occupying most of the places.The portion is very big, and I at first wondering whether I can finish the whole bowl on my own. Thick noodles are drenched in pipping hot, thick and flavourful brown gravy. The gravy gathers the aroma and flavours of mushrooms, and I honestly like the sauce more than the noodles. Mushrooms are fresh and juicy, without the bad smell of mushroom which I always afraid of. I manage to polish off the whole bowl by the end, feeling so full but satisfy.