Special thanks to Eureka for extending this food review invitation.

Subsequent to the first kiosk in Gurney Plaza, Eureka Snack Bar has opened a second outlet in Queensbay Mall. Eureka specializes in premium-grade popcorn with around 10 different flavors to choose from.Popular choices for Eureka Popcorn are Original and Caramel. Cheese, Sweet Tomato, Dark Chocolate, Curry and Seaweed are also available for more adventurous folks. The flavors cover nearly all corners of salty, sweet, spicy and sour sensations. Personally, my favorites are Original, Caramel, Sweet Tomato and Curry. In particular, the Sweet Tomato variant has unique tangy aftertaste which only appears after the savory-sourness flavor has sunk in.Eureka Popcorn is available in vacuum packs (RM12.90) of approximately 140 grams. There is a resealable zip to keep the packaging air-tight after opening. However, it is highly unlikely that you will want to stop halfway once you open a pack. First-time customers may consider to buy a pack of Classic Mix (RM14.90), which is a mixture of Caramel, Cheese and Sweet Tomato popcorns.Alternatively, Eureka Popcorn is also available in a can (RM8.40) of approximately 70 grams. Butter Caramel (RM14.80) is available in a can but not in vacuum pack form.Apart from popcorn, Eureka also has a line of Veganic Taro Chips (ウェガニックタロチップス, RM9.90). Each packet has 50 grams of roasted taro chips. There are 3 types of flavors to choose from: Classic Original, Irish Cheddar and Mediterranean Sea Salt.Last but not least, Pop Rock Chocolate (RM21.50) is available in small vacuum-sealed jars of 150 grams. The chocolates are meant to be eaten directly like candy.There are several flavors for Pop Rock Chocolate, such as Orange Chocolate and Dark Chocolate.Eureka uses premium grade ingredients for its products, which explains the pricing structure. Most products are manufactured in industrial-grade kitchens in Kuala Lumpur. This is for food safety and hygienic reasons.

Name: Eureka Snack Bar

Address: LG-103, Queensbay Mall, 100, Persiaran Bayan Indah, 11900 Bayan Lepas, Pulau Pinang

Contact: 04-638-0396

Business hours: 10:00am-10:00pm

Website: https://www.facebook.com/EurekaSnack

Coordinates: 5.33372 N, 100.30663 E

Directions: Eureka is located at the Lower Ground Floor of Queensbay Mall, just outside Country's Tid-Bits & Candies Cottage. Queensbay Mall has a multilevel parking garage and several outdoor parking spaces.

Special thanks to Sticks & Spoon for extending this food review invitation.

Sticks & Spoon The Oriental Cafe (箸匙) is a popular Cantonese-style dim sum (点心) restaurant at Elit Avenue. Although dim sum is often enjoyed as breakfast or with afternoon tea, Sticks & Spoon serves these delicacies around the clock. Considering the fact that the chef hails from Hong Kong, the dim sum choices are distinctively different from local ones.Sticks & Spoon refers to traditional Chinese eating utensils, the versatile chopsticks and the universal spoon. While chopsticks alone are sufficient to handle most dim sum dishes, a porcelain spoon is necessary to properly enjoy xiaolongbao (小笼包).One of the most popular type of dim sum is Yu Dan Siu Mai (鱼蛋烧卖, RM4.50). Three pieces to a steamer basket, succulent minced pork is held in dough wrapper. The dumplings are then topped with fish roe for added aesthetic appeal.Another common type of dim sum is Har Kao (虾饺, RM4.80). Each of these three dumplings contains several whole shrimps that are loaded with juicy goodness. The shrimps are wrapped in a sheet of translucent skin made from wheat starch. Personally, I think the skin is too thick; I prefer the overall sensation to be less starchy.Xiao Long Pau (小笼包, RM5.50) is a delicacy synonymous to Shanghainese cuisine. Each piece is filled with finely minced pork and a small amount of savory soup. The correct way to enjoy these dumplings is to place a piece on a spoon, puncture a hole at the skin, then sip the flavorful soup inside. Rest of the dumpling is usually eaten with ginger silvers and vinegar.One of the highlights tonight is Kwun Tong Gow (灌汤饺, RM6.80). This dumpling is made from minced pork (猪肉), scallops (干贝), mushrooms (香菇), coriander (芫茜) and agar (大菜丝). Meanwhile, the soup is made from a broth with extremely rich flavor such that its savoriness lingers on the lips for some time. The suggested way to enjoy this dish is by beating the dumpling thoroughly. I highly recommend this exquisite delicacy.Next on the line is another favorite of mine: Lao Sar Pau (流沙包, RM6.00). Each serving contains 3 pieces in a wooden steamer basket. I must say that I love the soft, fluffy texture of the bread. Some people prefer to discard the outermost skin, but I prefer to keep it intact.Meanwhile, the buns are filled with thick yellowish paste made from salted duck eggs, butter and sugar. The creamy composition is gratifying indeed. Use caution while enjoying this lovely treat because the paste can be piping hot even when the bread appears cool.Moving from steamed dishes to fried ones, Chi Ma Chou (芝麻糬, RM5.40) are rice flour balls with black sesame paste in the middle. The balls are coated with white sesame seeds to provide delightful crisp and balanced mouthfeel.As for the black sesame paste, it is not as viscous as one would expect. The fluid oozes out quite profusely once the ball is punctured. According to the staff, this is intentional and desired. Once again, be careful with the filling because the interior can be quite hot.Mango Prawn Rolls (香芒虾律卷, RM4.80) comes in a plate of three pieces. These spring rolls are made from a peculiar combination of shrimps and mangoes. This combination is rarely heard of, but I am willing to give it a try.Within the crispy skin are scrumptious prawns that are just begging to be eaten. Surprisingly, the tanginess of mango complements shrimps quite harmoniously. This dish is indeed commendable and should not be overlooked.Moving on to heavier dishes, XO Loh Pak Gow (XO汁萝卜糕, RM8.00) is primarily made from rice flour and shredded white radish. The paste is cut into bite-size cubes, then fried with XO sauce to give a coating of savory finish. Garnished with chopped scallion, this dish is best enjoyed while it is still hot.Phoenix Glutinous Rice (凤凰珍珠鸡, RM8.00) is similar to lotus leaf rice (糯米鸡). But instead of wrapping with lotus leaf, this dish is wrapped in an envelope of egg omelette. Within the omelette is steamed glutinous rice with chicken. The chicken imparts savory flavors to the rice during the steaming process.Should customers prefer something more staple, there are also a number of rice and noodles dishes that serve well for lunch and dinner. One recommended choice is Steamed Minced Pork And Salted Fish With Rice (肉碎咸鱼蒸饭, RM11.80). The minced meat is quite delectable and can be eaten directly. The fish is topped with salted fish and bok choy (白菜).Meanwhile for noodles, Fried Seafood Noodles (炒海鲜生面, RM12.90) is a popular choice based on yi mein (伊面) noodles. Made from wheat flour and eggs, the noodles are deep-fried in hot oil until crispy. Then, starchy gravy is poured over the noodles.Other ingredients included are shrimps, squid, fish cakes and crab sticks. A raw egg is also added on top. Due to heat from the noodles and gravy, the egg is nearly cooked before long. The serving portion is quite large for one person, so it is best shared by two plus some side orders if necessary.During dinner service, there are also a number of stir-fried (煮炒) dishes for more family-oriented dining. Serving size is deliberately made smaller since these dishes are meant to complement additional orders of dim sum. One such stir-frying dish is Golden Sanctuary Ribs (金沙骨, RM5.50), made from pork ribs with crispy coating of various spices.Black Fungus Pork Belly (木耳焖花腩肉, RM12.00) is a thick stew of fatty pork belly and wood-ear fungus. This dish is best eaten with rice because the flavor can be overpowering.Moving on to poultry, Salted Egg Chicken (咸蛋代盐酥鸡, RM12.00) is essentially stir-fried chicken cutlets. But instead of using salt, the recipe calls for thick sauce made from salted eggs. The crispy coating blends reasonably well with tender chicken chunks. Meanwhile, curry leaf is used to enhance aroma.Steam 3 Taste Egg (三王蛋, RM8.00) derives its name from its three egg constituents: steamed egg (蒸蛋), salted egg (咸蛋) and century egg (皮蛋). Personally, I find this omelette quite enjoyable. Although it is meant to be eaten with rice, this dish is not too salty on its own.Cantonese cuisine is characterized by its wide range of soup choices. Nearly every Cantonese meal includes at least one watery dish. Tonight's choice is Chinese Spinach Soup With Salted Egg (金银蛋上汤苋菜, RM8.00). The leafy vegetable, also known as "bayam" locally, is a rich source of Vitamin A (retinol), an essential nutrient which improves eyesight. Other ingredients in the soup include salted egg yolk, century egg, wolfberries (枸杞) and anchovies (银鱼仔).As for desserts, Kwai Fa Jelly (桂花糕, RM4.50) is primarily made from osmanthus flower, which is notable for its aromatic scent. Honeycomb sugar (石峰糖) provides a different sensation of sweetness that is more subtle but lasts longer on the palate. This dessert also includes wolfberries suspended within the jelly.Another appealing treat is Dragon Fruit Jelly (龙珠果果冻, RM4.50). This jelly is made from real pitaya (dragon fruit) and papaya, certainly not from fruit extract. The use of red pitaya gives the jelly vibrant color, so no artificial coloring is required. Also worth mentioning is the unique mouthfeel of pitaya seeds which are suspended within the jelly.As for drinks, dim sum is customarily enjoyed with tea. Chrysanthemum With Wolfberries (菊花枸杞茶, RM4.50) is a light herbal tea that serves to "reset" the taste buds between different dim sum dishes.HK Milk Tea (香港奶茶, RM3.20) is wildly popular in Hong Kong, especially the hot version. In fact, most Hongkongers prefer milk tea over coffee. I believe this is a legacy from the British colonial era. Alternatively, Milo Coffee Tea (三味冰, RM3.50) is a mixture of milk tea, coffee and chocolate.Apart from à la carte orders, Sticks & Spoon also provides set meals on weekdays to cater the busy schedule of office workers. This menu provides a handful of rice and noodle dishes to choose from. The meal includes iced lemon tea and a dessert of the day, usually a type of jelly. The menu is revised every few months to furnish more choices to regular customers.Name: Sticks & Spoon The Oriental Cafe (箸匙)

Address: 1-1-3A, Elit Avenue, Jalan Mayang Pasir 3, 11950 Bayan Baru, Pulau Pinang

Contact: 04-611-5657

Business hours: 11:00am-2:30pm, 5:30pm-9:30pm (Tuesday-Friday), 9:00am-2:30pm, 5:30pm-9:30pm (Saturday-Sunday), closed on Mondays

Website: https://www.facebook.com/sticksnspoon

Coordinates: 5.32247 N, 100.28302 E

Directions: Sticks & Spoon is located at the eastern side of Elit Avenue in Bayan Baru. Roadside and garage parking are available.

Special thanks to Cool N2 for extending this food review invitation.

Originating from Taiwan, Cool N2 (分子虎) opened its first Malaysian outlet at Elit Avenue last week. While this is not my first encounter with liquid nitrogen ice cream, it is indeed my first one in Penang.According to the proprietors of this business venture, the spark came from an episode of Taiwanese talk show Kangxi Lai Le (康熙来了) which featured the flagship stall in Taipei. Realizing the business potential here, they traveled to Taiwan immediately to secure master franchising rights in Malaysia. Now, that's fast!Unlike pre-frozen ice cream sold by Baskin-Robbins and Häagen-Dazs, liquid nitrogen ice cream is prepared from the spot from raw ingredients and chilled on the spot using liquid nitrogen. Liquid nitrogen finds numerous practical applications ranging from cryogenics to molecular gastronomy. This industrial is relatively cheap to produce and its by-product, nitrogen gas, is largely harmless. At standard atmospheric pressure, nitrogen boils at -195.79oC, which is way colder than water ice (0oC) or dry ice (-78.5oC).To prepare liquid nitrogen ice cream, milk ingredients and accompanying flavoring are combined in a mixer. Flasks of liquid nitrogen are then emptied into the mixing bowl, causing the mixture to freeze rapidly. After a couple of minutes, the mixture attains gelato-like consistency. Since liquid nitrogen is much colder than regular ice, ice cream prepared from the former has significantly smaller ice crystals than the latter's. This explains why the liquid nitrogen ice cream tends to be more compact and smoother in texture.For starters, Cool N2 is introducing 6 of the bestselling flavors in Taiwan. Winnie The Pooh (小熊维尼, RM16.90) is the recommended flavor especially for first-timers. The ice cream is named so due to the use of honey as topping. More honey is also provided in a syringe. Corn flakes are also added for crispy appeal. Among the 6 versions, this is the ideal one to really enjoy liquid nitrogen ice cream for what it really is.For matcha lovers, Genmaicha Popcorn (玄风抹茶, RM16.90) offers green tea flavoring with speckles of roasted brown rice (玄米). Rice grains provide crispy mouthfeel and distinctive husk-like aroma. Chocolate chips are added on top, but I am not sure whether it is the best idea because chocolate appears disjoint from the ice cream. Perhaps it would be nicer to add boiled red beans into the mix instead.Sunny Day Beach (夏日沙滩, RM16.90) features Lotus biscuits, a popular brand of biscoff cookies from Belgium. Several pieces are crushed and added to the ice cream, giving it crumb-like texture and pleasant caramelized flavor. A couple of Lotus biscuits are also provided on top.Black Bomber (黑色轰炸机, RM16.90) is the densest among available flavors, therefore also most filling. Like the previous version, the Black Bomber also contains cookie crumbs. In this case, Oreo cookies are used instead. As Oreo cookies are quite common in ice cream parlance, I suggest that you try other ice cream variants first especially if you have not done so.Adding a twist to liquid nitrogen ice cream, there are also 2 alcoholic versions available. To this end, Cool N2 uses Johnnie Walker Double Black Whisky and Baileys' Original Irish Cream.Make-Up Whisky (浓妆威士忌, RM19.90) uses chocolate ice cream as the base, but with an infusion of aromatic whisky. Additional liquor is provided in a Pasteur pipette (dropper) - some 3 milliliters. I find the bitter sensation of whisky quite compatible with chocolate ice cream.Cupid (微醺邱比特, RM19.90) also starts with a hearty scoop of dark chocolate ice cream. A dropper of Baileys' Original Irish Cream is provided for alcoholic appeal. I think not many types of ice cream are compatible with Baileys' Original Irish Cream, but Cool N2 does this quite right. The last time I encountered this liqueur in ice cream is at 43 Café.Each serving of ice cream contains over 200 milliliters of milk, so a single cup is often sufficient for most people. Ice cream is made to order such that nitrogen vapors are still present when served. Since no food conditioner is used during preparation, the ice cream starts to melt after a short while. Nevertheless, melted cream itself is quite likeable too. Its scent and taste are quite similar to fresh milk.In summary, Cool N2 has something unique to offer in this competitive F&B landscape. Ice cream quality is certainly commendable, and the novelty of using liquid nitrogen is an added appeal. Although the number of flavors are quite limited, the proprietors promise to introduce new choices from time to time.

Name: Cool N2 (分子虎)

Address: 1-1-12, Elit Avenue, Jalan Mayang Pasir 3, 11950 Bayan Baru, Pulau Pinang

Contact: 012-501-8765

Business hours: 11:00am-11:00pm

Website: https://www.facebook.com/CoolN2Malaysia

Coordinates: 5.32321 N, 100.28308 E

Directions: Cool N2 is located at the eastern side of Elit Avenue in Bayan Baru. Roadside and garage parking are available.

Special thanks to Jeeves for extending this food review invitation.

Located 2 shops away from Wheeler's Coffee is Jeeves Café 71 Love Lane. Opened several months ago, this restaurant is named after Reginald Jeeves, a fictional valet from P. G. Wodehouse's novels.This European-style eatery features an all-day brunch menu. In addition, there are also soups, salads, sandwiches and pasta dishes. Coffee and desserts are also available. The chef behind the scene is an experienced veteran of 14 years.As Christmas is approaching, the interior décor of Jeeves is assuming a yuletide look. The entire length of ground floor serves as dining space, while the kitchen is located upstairs.Today's meal starts with a bowl of British Tomato (RM13.80), which comes in reasonably large portion. Made from fresh tomatoes, the soup presents sweet-tangy sensation but is fortunately not too intense.Also included in the bowl of soup are bacon bits and baked croutons. Basil is added for appetizing aroma and well as to accentuate the freshness of tomatoes. The soup is certainly recommended.It is easy to identify signature dishes when their name contains the restaurant's. One of the most popular choice in this category is Jeeves Ultimate Ben (RM36.80). This dish is conceptually similar to Eggs Benedict: poached eggs with overflowing Hollandaise sauce. But what sets Jeeves Ultimate Ben apart is what it uses in place of English muffins.At the very base of each stack is a hearty serving of pork patty. Minced pork is sufficiently loose such that the patty maintains savory juices. Various spices season the pork thoroughly in order to make it succulent with each bite. Also included are sautéed shrimps and mushrooms, both are fine additions to the patty. Bacon strip is also added near the top of the stack. This is a scrumptious meal indeed.Another crowd favorite is Jeeves Big Breakfast (RM23.80). Presented elegantly on the platter are scrambled eggs, bacon, sausage, sautéed mushrooms, grilled tomato, baked beans and bread. Garden greens are provided on the side.In particular, I must say that the sautéed mushrooms are quite delectable; I simply cannot have enough of this. Also worthwhile mentioning is the slice of toasted 6-grain bread, which is blessed with delightful mouthfeel that I have not encountered for quite some time. I look forward to trying other dishes that use the same bread.Scrambled eggs are prepared just perfectly. The delicate emulsion is not overdone to the extent that it solidifies completely. Although thick in consistency, the generous portion of eggs is not surfeiting at all. Meanwhile, the two pieces of streaky bacon are quite enjoyable to chew. Not too salty either.As for desserts, Jeeves usually prepares four types of homemade confectionary. As the desserts are made from natural ingredients without artificial preservatives, only a limited amount is prepared every day to maintain freshness.The Italian-style Tiramisu (RM14.80) should strike a chord with most coffee lovers. Mascarpone cheese mousse is infused with bold coffee flavors, followed by a dense shower of dark chocolate powder. The mousse carries reasonably soft and creamy consistency. Although the level of sweetness is kept modest, I feel that coffee does not pull sufficient weight here.My personal preference goes to Beetroot Raspberry Cheesecake (RM14.80). With a base made from Sablé biscuit crumble, the cheesecake takes the center stage with its sharp fruity flavor. While raspberry contributes to taste, beetroot serves as natural coloring of this vibrantly-colored dessert. At the very top is a layer of raspberry coulis, white chocolate and whipped cream.At the beverage department, Jeeves has a handful of medium roast coffee drinks. Most orders of coffee are double-shot by default. The choice of espresso beans is still in the exploratory stage, so its flavor may vary from time to time.Salted Caramel Latte (RM10.80) is blessed with pleasant aroma of caramel, but I think the caramel lacks the ability to accentuate the overall enjoyment of coffee. As for Hazelnut Latte (RM10.80), I prefer it to have more intense toastiness of roasted hazelnuts.Tea is also available by the pot. Lemongrass & Ginger (RM8.80) comes in a silken tea bag of Ceylonese lemongrass and ginger. A hint of raspberry provides pinkish hue to the brew.Lemongrass dominates the aroma and taste aspects. On the other hand, ginger assumes a more subtle role. I think this tea is appreciated more for its rejuvenating aroma than the taste.Looking for quick remedy to thirstiness? Try a bottle of The Tapping Tapir (RM9.80). This carbonated drink is infused with real lime juice and hibiscus extract.It is nice to enjoy a cold glass of this fizzy drink during a hot Saturday afternoon.Jeeves scores high markets for its food in many aspects: taste, presentation and creativity. The desserts are certainly worthwhile to try too. However I think the choice of espresso beans, and by extension quality of coffee, deserve more improvement.Name: Jeeves Café 71 Love Lane

Address: 71, Lorong Love, 10200 George Town, Pulau Pinang

Contact: 04-251-9120

Business hours: 8:00am-4:00pm (Monday-Friday), 10:00am-6:00pm (Saturday-Sunday), closed on Wednesdays

Website: https://www.facebook.com/JeevesLoveLane

Coordinates: 5.41866 N, 100.33648 E

Directions: From Chulia Street (Lebuh Chulia), turn into Love Lane (Lorong Love). Jeeves is one of the shops on the right, somewhat opposite of Selfie Coffee. Street parking is available but limited during certain hours. There is also a private car park further down Love Lane on the right, just before reaching Reggae Penang.

Special thanks to Cafe Ko Cha Bi Balik Pulau for extending this food review invitation.

As far as food is concerned, Balik Pulau is famed for two things: asam laksa and durians. While durians are usually available on seasonal basis, asam laksa is available yearlong. Today's trip brings me to Cafe Ko Cha Bi Balik Pulau (浮罗古早味) at the center of the town.The eatery is furnished with wooden tables made from colorful planks. At one side of the wall is a painting of Balik Pulau scenery back in the old days. According to the proprietors, one of their goals is to preserve the nostalgia of Balik Pulau's historical charm.Cafe Ko Cha Bi Balik Pulau offers 2 types of laksa: Asam Laksa and Lemak Laksa. The former is renowned far and wide, but the latter has yet to receive mainstream recognition. In any case, the ingredients for both types of laksa are quite similar. They largely differ in soup recipes.For Asam Laksa (亚参叻沙, RM4.00), tamarind (罗望子) is used to prepare the broth. This gives the soup a distinctive sense of sourness which characteristically defines this dish. Meanwhile, tuna is poached and flaked, then used to enrich the flavors of the broth. Usually mackerel is used for asam laksa, but I think tuna works as well.The rice noodles used for this dish have rather springy texture. It is thicker than most types of Chinese noodles, but its porous texture allows the broth to penetrate the noodles thoroughly.One key ingredient which helps to accentuate the sourness of the broth is ginger flower (姜花). Other fresh vegetables are cucumber, lettuce, mint leaves (薄荷叶) and pineapples. Dried chili (辣椒干) is used instead of bird's eye chili (小辣椒). Optionally, there is also shrimp paste (虾膏) which helps bring out the flavor of Asam Laksa.Compared to its popular cousin, Lemak Laksa (暹罗叻沙, RM4.00) is not as well-known but still worthwhile some attention. Using coconut milk to prepare the soup, this dish derives its appeal from its richer broth and heavier presence of aromatic spices.Personally, I think Asam Laksa gives a bigger bang on the first sip. However throughout the course of the entire bowl, Lemak Laksa derives different form of appeal from its creamier broth. I suggest that you try both types and decide which one you prefer.Cafe Ko Cha Bi Balik Pulau is operated by ethnic Hakkas (客家人), which explains why Hakka dishes are also available here. In fact, Balik Pulau has the highest concentration of Hakkas in Penang. Therefore, it is only fair to see how the Hakka Noodles (客家面, RM4.50) fare at this restaurant.The plate of Hakka Noodles includes minced pork (肉碎), soy egg (卤蛋), soy bean curd (卤豆腐干) and cloud ear fungus (木耳). As far as seasoning is concerned, Hakka condiments tend to use stronger flavors. The restaurant also prepares its own chili sauce, which is maroon in color due to the use of red onions.Meanwhile, the noodles are prepared fresh from dough, not from readily-made ones. This explains why the noodles have such delightful springiness. It is so delectable that I finished the entire bowl in no time.The noodles are flavored with black sesame seeds (黑芝麻), which explains why they are gray in color. Other choices for noodles are pumpkin (金瓜) and pandan (香兰). Using hand-crank steamrollers, the dough is flattened and cut into long noodle strands. If you are really hungry, double the amount of noodles for only RM1.50!The proprietors of Cafe Ko Cha Bi Balik Pulau also produce their own nutmeg juice. Current supply is limited to in-house consumption only. Eventually, the restaurant will be introducing bottled nutmeg too. This glass of Nutmeg Juice (豆蔻水, RM2.00) is made from white nutmeg, which is blended instead of being boiled for the case of red nutmeg.For something fancier, order a tall glass of Nutmeg Smoothies (豆蔻冰沙, RM4.00). Slushy ice is blended with nutmeg and passion fruit (百香果) cordial. Other cordial choices are blueberry (蓝莓) and kiwi (奇异果). The smoothies is not truly meant to quench thirst, but this cooling dessert is certainly welcomed during a hot afternoon.Last but not least, Nutmeg Fried Ice (豆蔻炒冰, RM5.00) is made by "frying" nutmeg and mango (香芒) syrup on a heated pan. Heat produces thin sheets of packed ice, which are then folded over and served.Vanilla ice cream, jelly cubes, crushed peanuts and chocolate drizzle are used as additional toppings. Occasionally, peanut ice cream is also available.Overall, the food at Cafe Ko Cha Bi Balik Pulau is quite satisfying and surprisingly affordable. I think it is a viable place to visit while exploring the countryside around Balik Pulau. According to the proprietors, the eatery will introduce more Hakka dishes such as Yong Tau Foo (酿豆腐) in the near future.Name: Cafe Ko Cha Bi Balik Pulau (浮罗古早味)

Address: 110, Jalan Balik Pulau, 11000 Balik Pulau, Pulau Pinang

Contact: 012-474-5178

Business hours: 10:00am-6:00pm, closed on Wednesdays

Website: https://www.facebook.com/CafeKoChaBi

Coordinates: 5.35149 N, 100.23581 E

Directions: Along the mountain road from Paya Terubong, drive till the end to the town center of Balik Pulau. Turn left at the junction. Cafe Ko Cha Bi Balik Pulau is one of the shops on the left. It faces an open car park which provides plenty of parking spaces.