Penang Place

'Penang Place Hokkien mee's broth carried an intense prawn taste and reminded me of the prawn noodle soup that I could only find in Malaysia. Although I have always stuck to the principle of not going for a second helping until I have tried everything at a buffet, I could not resist breaking it for this one.'

'The deep fried spring roll packed with shredded vegetables and diced shrimps was quite enjoyable, especially with some dipping sauce.'

'I think the chendol strips are excellent. Similar to the ones I had in Thailand (they called it Lod Chong), these emerald green strips are soft, doughy and has that addictive pandan fragrance. Drizzle sweet coconut milk and thick gula melaka over the ice and I can easily finish a bowl (maybe two).'