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Time Out Malaysia Eating and Drinking Guide - - MAKING BACON IS A WEEK-LONG PROCESS. IKKY SHOWS US -

223 Burma Road, Ge­orge Town

Late night Bak kut teh; Hokkien mee

Next time you’re out till the early hours in Pe­nang, in­stead of turn­ing to the ever-pop­u­lar late-night snack roti canai, take a lit­tle de­tour just down the road from the Her­itage Zone to Old Green­house. Filled to the brim from 8pm on­wards, this lo­cal hotspot hosts a se­ri­ous foodie scene, with pa­trons chow­ing down with al­most zen-like con­cen­tra­tion. Once you en­counter the heav­enly aro­mas of gar­lic, spices and herbs all mix­ing in the air, you may be tempted to or­der one of ev­ery­thing. Such a thing is pos­si­ble here, as just a few stalls oc­cupy the build­ing, in­clud­ing the fa­mous bak kut teh (in­stantly recog­nis­able by the stacks of pork and gar­nishes sit­ting

Eat­ing & Drink­ing 2015/2016 in front of gi­ant pots of broth) and the Hokkien mee, which you can cus­tomise ac­cord­ing to your tastes. These two spe­cial­i­ties are known by lo­cals around the is­land – how­ever, you may find your­self equally en­ticed by the plates of Hokkien char be­ing de­liv­ered to other pa­trons, with its thick brown gravy cov­er­ing two types of noo­dles and a sam­bal gar­nish to top it all off.

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