都市酒店槟城

Since opening its doors in 2006, this shop has been serving the owner’s family recipe. They pride themselves with their yam rice with pork soup – you can choose to have pork offal in the soup or not. The yam rice is nicely cooked, with strong shrimp flavour. The pork broth is briny-sweet and the pickled mustard green gives it a tangy depth. The offal is cooked to the perfect texture while the pork balls are peppery and flavoursome.

This stall has been selling curry mee for almost 40 years and is prized for the creamy soup made with coconut milk and spicy curry paste. The half-cooked cockles in the soup taste briny-sweet and burst with juices.

Since 1962, this cart outside Cathay Food Court has been serving only one dish – Apam Balik, or chargrilled pancake with sugar peanut filling. Made on the spot and served piping hot, it’s crispy on the outside, chewy on the inside.

The owner lives nearby and opened this cosy spot for his neighbours to enjoy European fare with Asian influences alongside some chargrilled items. The menu changes every six weeks to keep it fresh, but three dishes great for sharing always remain – half roast chicken au jus, Berkshire pork loin, and fish en papillote. For starters, try fish croquettes, and round it out with their homemade desserts. Consider buying their sourdough bread to take home.

Since 1966, this simple shop has been welcoming hungry guests who fancy home-style Malaysian food. Every dish is made à la minute and you can hear the wok sizzling after you place your order. Specialties include prawn curry – nice and thick, it has a good kick that goes well with the prawns. The fried threadfin with a sweet black sauce is not to be missed! The crispy fish fillet in sticky caramel soy sauce stands out, too. Arrive early to beat the crowd.

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