Perennial favorites like Penang laksa and char kway teow are prepared a la minute, and there are stations to make your nasi lemak and rojak, or even your own chendol. A must try is the nasi ulam which consists of couscous style rice cooked with a medley of 36 herbs and spices. Chef Loh is so dedicated to bringing us authentic Penang flavours that he has a little garden in the back of the restaurant where he grows herbs he cannot procure locally.
To complete your meal, opt for the selection of Nonya kueh which are made daily on site and contain no preservatives. But trust us when we say the must tries are the ban chang kueh (or crispy peanut pancake), and the silky soy beancurd (or dou hua), both of which are available with different toppings. (Dec 2011)