Back To Basics

My go-to dish whenever I’m here. The charcoal noodles are generously covered in the vinegar garlic sauce, a tangy yet umami sauce that leaves you craving more. It’s topped with simple shredded chicken, hard boiled egg, and lychee fruit. While it seems like an odd combination, the sweet lychee lends itself to the sauce to create a sweet, salty and tangy bowl of noodles you won’t ever regret ordering. RM10 per bowl.

The broth for this laksa is light yet creamy and satisfying, and the charcoal noodles are generous. Topped with shredded chicken, fish balls and half a hard boiled egg, this bowl of noodles is well worth the RM10 price tag.

Kangkung Belacan the way it should be done. With lots and lots of chillis and lard. The vegetables here may be simple, but the flavours are as complex as any meat dish on their menu.

Such a simple dish, yet the flavour is anything but simple. The deep levels of smoky flavour envelop the bittergourd, while the chicken lends a meaty flavour to the dish that is hard to pinpoint. An absolutely beautiful dish that puts all other renditions to shame.

Step back in time at this kopitiam, which still has all the original fittings and floorings from the 60s. The fish head is served in a thick syrupy sauce, with ginger and lots of chilli. Have it with rice, but watch out for bones!

Probably one of my fav banana leaf places. While the service is a little slow on some days, the food is always good. Highlights include the fish cutlets, egg kurma and mango fish curry.

For RM13.50, this fried rice comes with a drink, soup, and a scoop of their housemade ice cream. The rice is fried with generous chunks of salted egg, chicken, shrimp and spring onions.