Eating Out


T he variety of Penang food reflects the different cooking styles and tastes of its multi-racial population. There is a foods selection on Chinese, Malay, Indian and Nyonya cuisine to sample, not to mention the irresistable hawker fare from makeshift roadside stalls. Heading the list of Indian food is "Nasi Kandar" of Indian Muslim origin. South Indian favourites include "Tosai" and "Idiapom" served with thick "Dhall" curry. Northern Indian "Naan" bread with chicken "Tandoori" or chicken "Tikka" are also worth trying. Not to be missed hawker favourites are "Asam Laksa", "Hokkien Mee", "Char Koay Teow", and "Pasembor". Nyonya Cuisine includes "Mee Siam", "Otak Otak", "Kerabu", "Enche Kabin" and "Curry Kapitan". Chinese restaurants offer Cantonese, Szechuan, Hokkien, Teochew and Hainanese food represented by food such as "Dim Sum", rice porridge, chicken rice, a variety of noodles and the pungent diced chicken with dried chillies. Malay food typified by dishes such as "Sambal Tumis", "Masak Lemak", and "Sambal Belacan" are easily available. Another hot favourite is of course the "Satay".