It is not a very old establishment, but some shops here are worth mentioning. What's more, parking is rather convenient. There is a small lane at the left of this photo above. Turn in and you'll find parking at the side and back of this food court.
Malay-English Translation
Medan
Selera - Food Court
Location :
Lebuh Penang, Georgetown,
PenangRating : Good for some, below average for some
ReviewI'll start off with the good ones. First we have Ali
Nasi Lemak (coconut milk rice with
chili/curry). It is a simple affair. 3 types of
nasi lemak - eggs+anchovies, fish, or prawn, all readily packed.
We picked eggs and anchovies, the conventional ones. The lovely green banana leaves serve as wrap, and it enhances the aroma of the rice.
Don't worry abut its freshness. Although they are prepacked, the owner is just behind the stalls preparing them.
Sorry if my hands kinda shaky. I just can't wait to grab a spoon and dig my way into that inviting pile of
nasi lemak. Taste wise it is just lovely. The rice is fragrant and adequate
sambal (chili sauce) is provided.
Sambal is slightly sweet. The warm rice coupled with the
sambal and aroma of banana leaf -
fantastico!
Next we ordered dried
koay teow (flat rice noodles) and fresh beef slices + beef balls soup. This is the 2
nd generation/branch from the original shop somewhere around Weld Quay. My dad used to visit the original shop and ordered a beef noodle special. How special you asked? That bowl of noodles cost RM15. The soup is made of
Chinese herb called "Sip
Chuan" or literally 10 herbs. And they included all parts of beef (I seriously mean all parts).
But we did not order that. I am not sure if they still have that. But our
koay teow came. Unassumingly clear in colour. I had expected dark soy sauce mix. Nevertheless, the
koay teow is fragrant on its own right and smooth. I guess this way makes mixing the
koay teow with the soup
remain beefy, as dark soy sauce may have spoil the taste of the soup.
Again, I did not expect the meat's colour to look so dark. Normally fresh beef slices are pinkish in colour. I thought the meat will be very tough then. Again I was wrong. The meat was just as tender. It is very juicy too. The beef ball is bouncy. Love the clear soup - fragrant yet not overpowering.
Now comes the below average stuff. It is not that they are bad, but when compared with their other counterparts around
Penang, they are just below average.
I had
Chie Hu (literally means fresh fish), a form of
Chinese pasembur.
Pasembur is a
mamak (Indian Muslim) food with fried fritters mix with fresh
vege doused with chili peanut sauce. Back to this
Chie Hu. It usually has fresh jelly fish strips and the sauce is
orangey thick (made of sweet potato). This one came with thin sauce and no fresh jelly fish. Feels like a pirated
Chie Hu.
Then we have
popiah (spring rolls). I love Northern
popiah as they do not have those hard crunchy stuff that hurts your mouth ceiling and gums.. I like my
popiah soft and juicy. The one we had here is a bit dry and tasteless. Although Northern
popiah does not have crunchy stuff, they have wither eggs or
beancurds or other forms of soft accompaniments to go with the
vege. This stall has none. Again feels like a pirated
popiah.
So there you have it. 2 good and 2 below average. If you are asking then where to find a good popiah and chie hu? Coming on my next post. Till then, tata..
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.
I know I mentioned popiah and yet I featured crabs, right? Well that's the thing! I love the popiah here for its crab fillings. And in addition to this, there are so many more great food here that I would not miss it every single time I visited Penang. This is Mount Erskine. Years back when I was still a fresh college student, I used to stay in Mount Erskine. This place was my main station. In order to limit my spending to RM5 per day, I used to buy buns here and keep for my daily consumption. But the popiah stall didn't start until 2-3 years back. This stall used to be located at the old Rex Cinema along Jalan Burma. It was already famous then (at least to me and my friends).
I love the soft and moist popiah wrapping that envelopes the fragrant crab meat and crab eggs. The crab meat portion looks little compared to the vege, but believe me the balance is just perfect. I don't want an overpowering seafood roll, I would have gone for seafood if I want that. You can taste a hint of sauce and again it is just enough to add flavour and not overpowering. Oh I miss it already.
Then there is this dry koay teow (flat rice noodles). They come complete with a variety of fish paste.
The koay teow is also really smooth. What's beautiful is the fact that it is not oily, yet very smooth and blended well with the sauce. I practically had to kick Ben to stop in order for me to take this photo. He was happily slurping away without a care.
Ah.. Fried koay teow. Ben awarded this place best fried koay teow! I have to say the koay teow here is good.
The sweet potato sauce is thick and creamy. The fritters are rather normal though. But at least it has fresh jelly fish as a che hu should have.
But do not underestimate this sweet little thing. The fragrance of honey and coolness of sea coconut is simply refreshing.
That's when we would stop by this shop for breakfast. My childhood memory on this place is quite a blur. In fact, most of my childhood is a blur. Anyway, I revisited this place during the Christmas holidays and I find the quality is still there.
Although the runner now is replaced by the younger generation, but quality wise isn't compromised. The noodles came with multiple meat choices doused with flavoured black soy sauce.
Then there is this fried koay teow. I seldom eat fried koay teow in Kuala Lumpur. They are just not appetising. In order to fried a good koay teow, the fire must be strong enough to create a crisp and dry koay teow. Another important step is to make sure the noodles are well separated as shown below. This is to ensure that each strand of koay teow is thoroughly flavoured and fried. 
And some western influenced snacks of Penang. Egg pancake with banana and raisins. Yes, you can find this in the "Kedai Kopi New Cathay" I have posted earlier. And this is the other place you get this fragrant pancake.
Girls who like sweet stuff will like this. The natural sweetness of banana and raisins coupled with fragrance of egg and salted margarine. Toss a handful of sesame seeds and voila - a great unity of the east and west. 