A spoonfuls of noodles coated in hot and sour soup with zucchini, pineapple, mints, torch ginger flower and red chillli,as well as an assortment of herbs and spices, it will definitely leave you wanting more.
A popular local delight with chunks of marinated dice-sized hericium mushroom glided into skewers , served with special peanuts sauce and fresh cucumber.
A famous Penang hawker food, with the jing si’s multigrain mix soup base, served with bok choy, bean sprouts, hericium mushroom, organic beancurd and homemade chili paste.
Rojak means ‘mixture’ in Malay. That’s exactly what rojak is – a mess of zucchini, mango, jicama, pineapple covered in a thick, rojak sauce and sprinkled with ground nuts. It looks unappealing, but the dish is an appetising mix of sweet, sour, and spicy.
Local favourite dish with cashew mylk base curry soup, served with beancurd, asparagus, bean sprouts, mints, brinjal, eryngii mushrooms, torch ginger flower and homemade chilli paste.
Nasi lemak is undeniably a national favourite. The aromatic virgin coconut oil rice, served with curry hericium mushrooms, acar, homemade sambal, roasted cashew nuts, tempeh and papadam.
Chee Cheong Fun is a simple snack or a companion when your tummy is bored. Steamed rice rolls, topped with sesame, served with sweet sauce and homemade sambal.It might sound simple, however it requires lots of skills and savoury.
