Loh Bak (or Lor Bak) is a popular Chinese dish served in most Chinese kopitiams and hawker center. Loh Bak is actually referring to marinated minced pork, which is rolled in thin soybean sheets and then deep fried. It is usually served with small bowl of Loh (a thick broth thickened with corn starch and beaten eggs) and chili sauce. It is also commonly ordered together with other type of items such as boiled octopus, prawn fritters and fried bean curd.
Penang laksa or commonly known as asam laksa here is a sour, fish-based soup with noodle usually made with mackerel soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Besides the fish, asam laksa typically include lemongrass, galangal (lengkuas) and chilli too. A popular delicacy for both locals and foreigners, it is one of the must-try hawker food in Penang.
This beef soup rice (or usually accompanied with noodles) is a popular and delicious meal at the Sri Weld Food Court at Beach Street. This Chinese meal is believed to be originated from the Chinese Cantonese.
A popular local rice dish, Briyani rice can be found in most local ‘Mamak’ (Tamil Muslim people) stalls or restaurants in Penang. It is often prepared with various spices, rice (usually basmati) and chicken, mutton, fish, eggs or vegetables.
Popular Penang local cuisine (from left to right) – Roti Canai, Laksa, Chicken Rice and Koay Teow Th’ng
Gem Restaurant of Fine Indian Cuisine building with a painted wall at Bishop Street, Penang.