Assam laksa is really a local delicacy. But like spaghetti in squid ink (I know there is a better name to this, but might as well make it clear), it is really an acquired taste. I recall the expression of an Australian friend who tried the dish. His face practically looked like a prune - all wrinkled up. He said it was too fishy for him. Anyway, assam laksa is a Northern/Nyonya delicacy. Its soups main ingredients are tamarind juice, fish meat, daun kesum (local herb), and other spices. The noodles are made of mung beans. And you mixed all these with a lot of veges - lettuce, cucumber, onion, chili and bunga kantan (ginger flower).The all time famous Penang assam laksa is the one in Air Hitam, near Kek Lok Si Temple. But many people find this shop better.
Location: Opposite Penang Chinese Girl School, Gottlieb Road, Penang
Rating: Good
Review
One thing I love about this place is the plentiful vege they included in a bowl. The usual laksa you find abundant in Penang are rather stingy with vege, causing less depth in the texture of food. Moreover, if you look at the soup, they are very thick with fish meat. The taste is generally sweet due to the hefty amount of fish meat.
I personally don't prefer the clear and cylinder shaped laksa noodles that are kind of chewy. Some people tend to overcook and the noodles became too limp and soft. But I would say this shop is ok. The mixture of ingredients to make the noodles is quite right, so that it is easy to chew and yet not too soft. 
What is better about this place is that you can order some other snacks. My favourite is the fried popiah (spring rolls) and chai kueh (vegetable dumpling in clear skin). The popiah is crunchy and some people like to dip it into the laksa soup (just to soak in the flavours of laksa).
I love the chai kueh. The skin is thin and soft. And the filling is simple and fragrant. I have tasted some that mixed is dried prawns and what nots in the filling, but the taste just got too mixed up. I like the simple sweet taste of vege and the soft feeling in my mouth. Yummy!
If you would like to try out this place, please remember to go somewhere between 1-3.30pm. Not too late or you get nothing.
Who doesn't know about Penang Gurney Drive. It's such a famous hawker food haunt (though I wouldn't say the food there is good). My sis discovered this very interesting combination of East meets West innovation. 
The owner, Mr Azlan Shah and Ibrahim runs the stall here. You can find many many types of burgers and kebabs from Super Burger, Royal Deluxe Burger, Prawn Burger to all types of Kebabs from Tuekey Kebabs, Mutton Kebabs to Shammi Kebabs.
Luckily, they are considerate enough to cut it into 4 pieces or I believe we are going to have hell of a problem trying to hold everything togather. 
Bring me to P.J. or Damansara and I am as blind as a bat. Blind because I am a total idiot of my whereabouts here. Luckily Ben knows a bit about this place and he brought me to this wonderful shop. I love nasi lemak (coconut milk rice). Being a truly Malaysian, I love my nasi lemak full cream with hefty serving of sambal (thick chili gravy). And this shop sure knows my taste.
Ben ordered nasi lemak with rendang chicken. The meat is just as tender, but the aroma not as strong as beef. 
There are other delicious food but I did not manage to take. My dad tried the nasi dagang with fish curry. They are just as great, and very filling. I have not tried any of the noodles though. Heh heh.. I am very much what the Chinese call "Fan Thong", which literally means rice bucket. I love rice and I can't stay long without rice. Afterall, I am just another Asian.
This shop that is currently situated in Tasek and has a branch opposite Jubilee Park in Ipoh town holds really nostalgic value for me. You see, I used to visit a wooden stall in Kampung Tawas beside the pasar (market) for this addictive mee rebus (literally blanched noodles, but it was actually noodles in thick sweet potato gravy with spices). The humble stall was manned by a young man (a Malay guy) with his second man (a Singh). That was at least 15 years ago. The owner has since grown his business from a humble start to where he is now. So Malaysians, have faith in yourself, no matter what business you are in. What's important is your wholeheartedness and determination.
The soup was thick and creamy. You can taste the fragrance of sweet potato with meat stock and spices. And the combination with noodles and fritters were heavenly. But that was last time. Sad to say that the last 2 times I visited both the Tasek and town establishment, I found the quality of soup overwhelmed with the taste of chili sauce. I wished you had tried the original noodles to know how good it was. Now, my only hope is that the owner will realise of his mistake before it is too late.
What's good? Fresh meat, sweet soup, generous amount of meats and veges. Usually when you go for pork noodle, they only serve standard few strands of choy sum (sawi in Malay, or Chinese mustard green in English). But this shop includes iceberg cabbage as well. In addition, every bowl comes with a spoonful of fried garlic and shallots that enhances the fragrance and sweetness of the soup.
I saw the photos in 
The sambal belacan (prawn paste chili sauce) is fragrant and thick. 
Ben ordered a dry thin pan meen (hand made noodles). The portion is quite small, but the noodles looks good. The noodles are springy and the owner is quite generous with the toppings of anchovies, vege and minced meat.
When my kung fu pan meen came, it looked quite normal. The portion is again small.
But when all ingredients (including chili and lime) were mixed togather. Just look at how shiny and inviting the noodle look.
I never liked thick noodles, but I would make an exception for this. The noodles are slightly springy and you can still taste the original noodles taste despite all the seasonings. 
The second one is my favourite. Otak-otak (literally brain in malay) here is really something. Normal otak-otak are made of fish meat with spices. But the otak-otak here is made of fish, squid and prawn meat. So you san imagine how sweet and fragrant the otak-otak is. The additional spices only add to the fragrant combination. I can't stop scooping one spoonful after another. It's good to eat when it is still hot, or it will turn slightly fishy when it is cold.
Not an easy place to find, but worth revisiting. Something different yet familiar.
Location : Jalan Yew, Pudu, Kuala Lumpur
The rice is fragrant enough. And best of all, when mixing and dishing them out, we notice that they do not stick to the pot. Hey... this is really some cooking skill. All I can say is that the rice is fluffy and fragrant. The chicken is tender and the whole mixture is simply aromatic.
Say if you are interested to try this place, you don't have to limit yourself to our choices as blow. They also offer fried seafood beancurd and fried chicken wings that are supposed to be famous. It is just that our stomach couldn't hold so much.