Still hovering around Farlim area, hehe. Like I shared much earlier, there are numerous hawkers food around, each with its own uniqueness, keke. The Wan Tan Mee by this stall was moderate I think. Noodles are simmered in hot water till springy, then mixed evenly with the seasoning like dark soya sauce, garlic oil, and some pepper to taste. The accompanied Char Siew is delish with the less reddish appearance we normally see. I think is must be due to different marinade I guess. But the chilly sauce is tad spicy to my level, haha. Luckily there is this ‘wan tan’ soup to help ease out the ‘hotness’ The ‘wan tan’ is savory and the meaty filling is also fresh, albeit smaller portion, haha. Anyway, the delicate dumpling skin wrapping it was great to be enjoyed with some sprinkles of fragrant scallions.

This ain’t the ordinary Koay Teow Th’ng you usually find in KL. Thanks to some of its pretty unique combo, hehe. First and foremost, the noodles are so silkily smooth and nicely immersed in the clear but flavoured broth. There are these additions of chicken breast slices which help to soak up the soup and enjoyed with the noodles together. Also joining to whet your palate are chewy fish balls and also meat balls. One of the side dishes that fascinates me is the ball which is made of chicken leg tendon. Sounds intriguing now? Hehe.. Worry not, it’s not as horrified as it may projects, at least not like the Duck Leg Parcel to me, keke. This particular creation is far more tangy and bouncy. It’s also nicely flavoured with ginger and soya sauce to taste.

‘Mak Chang Go’ in Cantonese or so called Pancake, is vastly available on the Penang Island. It’s quite a ubiquitous street food that are finger-lickingly good too when you enjoy it in the late evening, with some coffee, hehe.I have always enjoyed the sweet corn which is usually part of the ingredients for this local kueh. Of course, it can be excluded if you want to, but I think without this little jewels, taste would be less great. As you sink your teeth into this baked pancake on medium heat, you would enjoy different layers of textures. Hidden beneath the soft warm skin of the puff, lies the bed of chunky groundnuts which has been pounded earlier. They are very nice and aromatic especially after butter was added on it and then melted evenly on the bed of corns and peanuts! Yum yum!

There is really a mountain of hidden yummy food yet to be discovered at Air Itam area. Numerous coffee shops could be seen and it’s up to you which to give it a try first For my hearty breakfast, I opt to have some plain but satisfying light meal. Se Chee Cheong Fun be it. The Penang style of this fare is slightly different from the normal one we have in KL. Here, you would have your plain white steamed flour roll covered with prawn paste gravy, instead of the normal sweet sauce you see. For some people, it’s actually quite a put off for its pungent smell, but for me, being the adventurous foodie, am totally fine with it The flour roll is silkily smooth indeed and fun was heightened with the addition of crispiness from the fried garlic. You could actually ask for some chilly or belacan to go with it and I heard my dad say, it’s even more much tastier! ^^

It’s been one of the most frequented eatery when Hong Kong cuisine is of concerned. Recently, they have changed their ambassador to Kevin Cheng, and so does their menu uplift design. It has since become more funky and colorful, which I think is much better and I love the new outlook too One of the reasons that keep drawing the crowds back is their diversified menu that able to cater to the various taste buds of the local folks. With its casual dining area, it makes one of the best places to gather and catch up with friends jovially around the table

Meal time is here! So I have Rice with Hawaiian Chicken and Salad.The dish came in a decent portion of fried rice with the chicken meat. The rice was fragrantly fried, each grain was solid but I think it’s a tad too hard, hehe. The coleslaw could be more generous as I prefer more vege in my meal . Luckily the fried chicken meat which was drenched with creamy sauce, helped to make it up the flaws. The meat was tender but again, the sauce I think was overly done a bit.

Crispy Noodle with Bitter MelonAs for this noodle, the noodles were crisp indeed. It was lightly fried and still possessed the requisite eggy taste. The hot gravy which had topped it off was savoury and not too salty. Even the bitter melon did’t taste bitter at all. There were also some carrots and fillets to help compliment the dish. Of course, not forgetting their signature Milk Tea. In this case, I prefer to have a warm cup, and it’s big! Their tea was still aromatic and milky as ever. Guess the quality is still well-maintained.