In Penang, Hokkien Mee usually refers to the Spicy Prawn Mee. However, this coffee shop along Jalan Dato Keramat is home to a stall selling the KL-style Hokkien Mee. To be precise and unambiguous, it is better known as Hokkien Char (福建炒).

The secret of cooking Hokkien Char lies in the chef's "fiery" skills. This means that the dish has to be stir-fried with hot fire in relatively short duration. If done correctly, the noodles and dark sauce retain the pleasant aroma that precisely defines this dish. The chef's reputation was justifiable, as we were highly satisfied with his cooking.

This dinky little restaurant in Sungai Ara is not well-known by people unfamiliar with the area.

We decided to try the Fisherman's Grill Kiwi Steak. We were pleasantly surprised by the portion. The beef was also cooked to the right amount of tenderness. I loved it!

There was also Ice Cream available for self-service. We helped ourselves with several large bowls.

Overall, it's quite a nice place to have a nice dinner.

There is nothing more relaxing than a nice cup of coffee during a Saturday afternoon, which is exactly what San Francisco Coffee has to offer.

Venturing into the pasta department, we had a serving of Chicken Linguine Bolognese. We were surprised with the generous portion, probably 50% more than what we usually expect in a typical restaurant! The bolognese sauce was rich and thick, perfect for the dish!

All in all, we had a pretty good meal without burning a large hole in the pocket. We will be visiting again one day!

Speaking of cendol, the Penang Road Famous Teochew Chendul (槟榔律驰名潮州煎蕊) is the most popular stall in Penang - by far. Although Teochew Chendul has extended its reach throughout Penang and Klang Valley, the original stall at Lebuh Keng Kwee is still the most bustling spot. Even during weekdays, throngs of curious tourists can be seen crowding around the stall.

While some customers prefer to enjoy the desserts while standing, Teochew Chendul also provides a proper shop for those who prefer to rest their legs while dining. The green awnings proudly announce its association with the famous stall several yards away.

Tracing its roots in 1936, the Tan family has been running the business for several decades now. The founder has already passed on, and the business has since been managed by his three sons.

Quite a number of celebrities have patronized Teochew Chendul, including Gurmit Singh (Singaporean actor who plays Phua Chu Kang), Jimmy Choo (Malaysian London-based fashion shoe designer), Leung Man-To (梁文韬, Hong Kong celebrity chef and food critic) etc just to name a few.

The signature dish is obviously the Chendul (RM2.10). For those unfamiliar with local delicacies, this cold dessert is made from shaved ice mixed with coconut milk, gula melaka (palm sugar), red beans, and most importantly jelly noodles. The jelly noodles are made from rice flour and colored with pandan leaf extract. Some stalls may include more ingredients such as grass jelly or glutinous rice, but this is not the case with Teochew Chendul.

The jelly noodles are firm and springy. They are usually not chewed but swallowed in whole. The red beans are starchy and slightly soft, and is able to contribute some sweetness in its own right. The Chendul is a refreshing dessert especially after a hot day in Penang. However, its high sugar content does not make it an effective thirst-quencher.

In addition, we also tried Teochew Chendul's Asam Laksa (RM3.70). The portion is medium-sized; certainly insufficient for a proper meal. The fish-based broth is quite thick and savory, and this is enhanced further by a spoonful of shrimp paste. Another important ingredient is the asam (tamarind) which gives the dish a slightly sour taste.

Other ingredients in Asam Laksa are cucumber strips, red chili, red onions and mint leaves. Although the dish is quite tasty, it is quite common to find other asam laksa stalls of similar caliber in Penang.

Teochew Chendul also famed for its Ice Kacang, but we did not have the opportunity to try it today.

Is the Qbean outlet in Queensbay Mall closed already? Fret not, it merely moved to the LG level, right between Bar B Q Plaza and Chatime. Since it occupies a larger store space, Qbean recently introduced a more extensive food menu which includes porridge.

There is a combo meal comprising of a bowl of Soy Porridge (RM4.90) and cup of Soy Milk (RM2.70). This combo set is quite sufficient for a light meal and available for only RM5.90. Quite a good deal for a location like Queensbay Mall.

The Soy Porridge is quite special. The watery composition is actually soy milk. This gives the porridge a smooth, rich texture. This innovative porridge is not easily found elsewhere.

Suspended on the Soy Porridge are condiments that make the dish even more appetizing: salted eggs, fried shallots and scallion. The amount of salted eggs is ideal to give the perfect level of saltiness to the porridge.

The Soy Milk comes with a choice of white sugar or Gula Melaka (palm sugar). I picked the latter because the former is commonly available. Although the drink is served warm, it is also available as iced. However, I feel that chilled soy milk is best enjoyed warm. Since this is Qbean's bread and butter, I am not surprised that the Soy Milk is milky rich in flavor and silky smooth in composition.