Asam Laksa at its best. If you are on the way to Kek Lok SI, you may want to do a stopover for this mouth watering asam laksa for sure. With thick rice noodle and its hot piping laksa condiments, its not too spicy and well served with lots of prawn paste. The creamy prawn paste is what tickles my tastebud, as I always wanted it more. Great serving, with only RM4 per bowl, Fish meat is well blended and lovely! Taste great.

Besides Penang Assam Laksa and fried kueh teow, Penang nasi Kandar is something to sought for. There is always a long queue in this particular place and there is a lot of spices in their food, which makes it special from the rest. Their one portion serving is generous and the mutton curry is lovely, Tender meat and zesty curry. Vegetables are not salty and the fish curry is another ideal gravy to the rice.

Lobak at Ho Ping, Penang Road is a great choice. Its a packed place and full with patrons during dinner and weekends. The lobak here is fried in golden brown, not so oily and served hot, ready to eat. The century egg is nice and served with slice of ginger. I like the mix meat with yam lobak , very tasty and the prawn lobak is very crunchy too. The gravy and its chilly is well suited, add an ommph to the dish.

Asam Laksa is a must while visiting Penang at gurney drive. There is these 2 famous stall 11 & stall 73. Like this asam laksa at stall 73. Very colorful presentation, on taste wise, its great and with ample garnishing's. The prawn paste is thick and for a stronger taste, it could be added extra without additional cost. The lai fun is just nice, soft and chewable. Only that the fish meat is a bit on the less side. "Broth is very nice, not too sour taste of the assam. ;)

Besides grill fish, they also have fried stuff, and this include my favourite kam heong lala. The clam - lala is fresh and moderate size, give it a just nice to chew, and not overcook.

The taste is sweet, sour, spicy and the aroma gotten into each and every piece of clam in the plate. They use a very high fire temperature to get this dish done, so that the chilli leaf aroma got absorbed in to perfection. Great!