I could not resist the offer by the Indian vendor offering curry puffs from a banana leaf layered basket he was carrying. The potato and chicken concoction beneath the wholesome pastry, when bit into, suggested a succulence of orange-brown coloured spiciness, and when mixed with the unusual onion ring pickles, took me back to my childhood. It was the morning before I flew to Singapore. Here I was in the heart of Georgetown, Penang, culminating my adventures of food unique to the island, a long established melting pot of various cuisines, local fusion and sea-faring delicacies. I was in the Kheng Pin coffee shop along Penang Road, which also offered Hainan steamed chicken rice with a class above and comparable to what Singapore outlets made at a higher asking price. A few days ago, across the street, I dunked crispy savoury roti pancakes into three types of curry, not as watery as in Sydney's Chinatown, but with a more solid flavour and aromatic arouser to the appetite. European...