There is nothing special in Penang food ingredients. It is the same ingredients you would get in Kuala Lumpur, Melaka and Singapore. The only difference is some magical skills are required to achieve Penang food quality.
Freshest ingredients-time to deliver from source to consumer, patience-time to pick, clean and prepare, care-manage raw carefully in the hot weather which even the roadside hawker would and superb cooking skill-time, heat and moisture are common traits of Penang food. Penangite often have individual palates to satisfy, each nurtured from young by loving family background irregardless of race nor religion.
I cannot compare Char Koay Teow(left) and Chee Cheong Fun(middle) in Penang and anywhere else I have been too.
My only comment – Speechless.
Penang Road’s TeoChew Chendol(right)-Icekachang also sell my childhood favourite, giant ice ball drenched with sarsaparilla and rose syrup. Selamat Makan!!!