CHAR KUAY TEOW

It is made from flat rice noodles. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate. A special plate comes with 4-5 large prawns and a few pieces of mantis prawns. The kuay teow boasts a good dose of wok hei, and the duck egg and mantis prawn impart a rich, creamy flavour to the noodles.

TEOCHEW CENDOL

Made from a combination of coconut milk (santan), a worm-like jelly made from rice flour with green food colouring (usually derived from the pandan leaf), shaved ice and palm sugar (gula melaka); cendol is perfect for that hot sweltering day.The pandan jelly noodles are firm and the coconut milk used is fresh and aromatic. The palm sugar used has thick texture and a smoky aroma, giving the cendol a fuller flavour.

AIS TINGKAP

Ais Tingkap is a rose coloured drink containing coconut flesh and basil seeds (biji selasih). Preparation involves a number of steps: The guy fills the glass with shaved ice, sugar syrup, getah anggur, rose essence and basil seeds. Then he sprays a mixture of Indian herbs, adds coconut water, coconut flesh and tops the glass with more shaved ice.The end result is a very refreshing and aromatic thirst quencher with a bit of texture from the basil seed and coconut flesh.

HAMEED PATA MEE GORENG

The sambal sotong has a nice amount of heat, and an overall flavour that’s actually quite complex. The noodles are firm and tasty, with good amounts of cubed potatoes, fritters, fried shallots and various other ingredients. Mixed together, it makes for a very good plate of mee goreng. The noodles are cooked with red sauce and spicy sotong. The sotong is tasty from the savoury-sweet gravy. We also serve a mee rebus version with the sambal sotong. Unique mee goreng with very spicy sambal sotong on top. Mix well and enjoy a delicious mee goreng that’s unlike any other, with a real powerful kick. The price is RM4 for a regular plateful of mee sotong and RM6 for extra sotong.

AIR ITAM ASSAM LAKSA

This is Air Itam Assam Laksa. The soup is thick, flavourful and spicy. It have a good texture from the shredded fish. The best way to have it is with less noodles and extra vegetables. The strong aroma of the herbs, the sourness of the soup and the quality of the prawn paste. The soup isn't only thick with mashed mackerel fish but it was brimming with flavor. Perfectly sweetened with the drizzling prawn paste and the aromatic lemon grass kicking in together with the spiciness of the chili. It really puzzled your taste bud with the combination taste of sweet, sour and spicy. 

ROTI CANAI

This is the food that most popular in our restaurant. Roti Canai Penang! Our customer really love it. This is the most famous spot for breakfast and tea break. The curries are thick, richly spiced and aromatic. The meats are cooked till tender, especially the beef. The combining three gravies ( chicken, meet and mutton) make the roti canai double super delicious. The ingredients to make roti canai is wheat flour, margerine and egg.