Eating In Translation

Mama's

Nyonya cooking reflects the adaptation of early Chinese immigrants, and their culinary techniques, to the Malay Peninsula and its indigenous ingredients.

Kek Seng

Pity these containers weren't backpack-friendly.

Line Clear Nasi Kandar

They're friendly but businesslike.

Gurney Drive hawker center

There's a colorful crowd from late afternoon till the wee hours.

Bangkok Lane Mee Mamak

I got your noodles right here, buddy.

Ong Leng Hin popiah stall

I reeled in a couple of beauties.

Sri Weld Food Court

Like many Malaysian dishes, it begins with the rice.

Joo Hooi Café

The name means different things to different people.

Penang Road Famous Teochew Chendul

Noodles: They're what's for dessert.

Swatow Lane Ice Kacang

Speedy service.

Thieves Market

It's just your usual happy-go-lucky flea market, with some less-than-typical food vendors.

Bread History

The savories were unusually potent, at least by New York standards; the sweets weren't very sweet, except by contrast. Above, ikan billis buns (rm 2.30 each) were filled with chili-spiced fish (typically, some variety of anchovy); the ah bian below (2 rm each) were flavored with yam and walnut.

Bread History
Penang, Malaysia
(From a December 2006 visit)

98 Market

Translated from Bahasa Malaysia, "24 jam" has nothing to offer your toast or crumpets.

Bangkok to Butterworth to Penang

I ate light during the trip itself.