Room in Georgetown Penang

Come here for the famous prawn mee: choose between yellow and rice noodles, then pick the soup – the spicy prawn broth is loaded with deep flavours. Finally, consider ordering add-ons such as braised pork spareribs or fish balls.

This casual, relaxing place sports an open kitchen, a long counter table and floor-to-ceiling windows. At dinner, it serves a small à la carte menu of modern dishes made with local ingredients, melding Peranakan and Malaysian cuisines. The signature aged duck breast in a steamed bun appeals to the palate with its crispy skin and a secret sauce. Homemade gelato sees some interesting local twists, with flavours like nutmeg harumanis; and hor ka sai.

For 40+ years, they have been making their kway teow soup the same way – with duck, pork and fish cake. The broth bursts with umami, the duck is silky, and fried garlic and shallot bits add aroma. Expect to queue at peak hours.

With over 15 years of culinary experience under his belt, the Thai chef excels in authentic cooking from his home country, with the freshest seafood being his strong suit. In the lofty room decorated in soothing shades of green, try his array of tom yum soup variations with different seafood. The miang kam is a must – fresh betel leaves and sweet miang kam sauce make it a great appetiser. Friendly prices and generous portions are also reasons to visit.

The kitchen is helmed by a lady in her 70s, who has been cooking for decades. The menu boasts some 40 à la carte items, covering the greatest hits of traditional Peranakan cuisine. One of the culinary highlights is bouncy asam prawn drizzled in a dark brown sauce loaded with tamarind sweet and sour notes. Mang kuang char, or sautéed shredded yam bean with dried squid and mushrooms, is sweet in taste and crisp in texture.

This charming family-run shop serves Penang asam laksa, Nyonya laksa and fried spring rolls. The light and refreshing red soup of the signature asam laksa strikes the right balance of sour and spicy and is nicely topped off with mint and pineapple. The spring rolls, stuffed with vegetable filling, taste equally good.

This popular food cart dates back to 1960 and is now run by the third-generation owner. Koay teow soup with chicken, pork, fish balls and pork liver is the must-try. The chicken feet braised in spiced soy marinade are simply divine.