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.

The loh mee over here is rare in KL. You can hardly hunt for this typical gluey, tangy , thick soup made of tapioca flour, soy sauce, 5-spice powder, egg whites and many other secret ingredients! =]
You can also find exotic ingredients such as pig intestine and 'lard ingot' in this bowl of fabulous loh mee.
They also serve mashed garlic as a condiment to enhance the soup broth (which is super rare in KL).
Yum yum , don't be surprise if you feel very thirsty after having this. xP.

Other than mee goreng, Mee Rebus is also recommended . To those who prefer a not-so-heaty meal can opt for this. It is also from the same stall. A remarkably distinctive flavor from Jawa mee. Served with potato gravy instead of stir-frying.
Lot's of potato -starchy gravy, yet the aroma is so distinctive, lots of sambal squid which is not spicy too!! It's just simply gratifying.