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Georgetown, Penang - Iconic Food

Mee goreng - South Indian flavours with a twist of lime and crunchy garnishing.

Cendol green bits in a cooling concoction. Milky lolly from Malacca beside the glass.

Lamb skewered satay - tender, moist and spicy. Highly recommended.

A Penang high tea to survive the humid afternoons outside - scones, pies and sandwiches.

Choon pniah - Fujian snacks with thinly cut vegetables and bits of pork.

Penang curry mee - unique to the island, different from curry laksa, with condiments such as well pound chili, coagulated pig's blood and tofu puffs.

Cantonese steamed dumplings with salmon roe for toppings.

Penang char koay teow - a dish to dream about, crave for and travel to. Served on banana leaf, it has bean sprouts, slices of Chinese sausage, prawns off the shell, garlic, pork fat and shallots.

Musang King durian - love or hate it, drink water from the emptied shells after consuming the custard like fruit, which can smell like bad or aromatic like heaven.

A Chinese twist to an  Indonesian salad, the pasembor, with crunchiness, a blend of sensations and a kick of a spicy sauce.

Grilled prawns from the barbie.

Penang lobak, pork wrapped rolls that are served with sweet chili sauce and sliced cooling cucumbers.  My fav.


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85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.

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Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.

The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.

Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.

Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…