The day after, before we start our day trawling all over Penang, we went for another round of curry mee, with whitish soup and loads of chilly oils. Yum.
This has to be my favourites. Loh mee
with thick, dark, slurpy gravy and a dollop of pork lard (the whitish residue).
Last but not least, Penang hair mee, also with loads of sambal for the kick.
Its like, I covered the three Penang must-eat famous noodles in one breakfast. So accomplished!
Post a Comment
Thank you for spending some time to let me know who you are, and what you think. Your comments are greatly appreciated.
Hope to see you again soon and have a wonderful day. Cheers.