Pity these containers weren't backpack-friendly.
Housemade kaya on buttered toast: I love it, but knowing I'd be on the go all day and off to KL the next, reluctantly I left it behind. (In New York, perhaps the only source for housemade kaya is the counter at Curry Leaves.)
Kek Seng has some of the feel of an old-time soda fountain, to the all-wood booths and the brightly colored come-ons, though the sign below may be more effective on me than on you. Two very small scoops of slightly grainy durian ice cream (rm 1.20) had less of the infamous pungency and more fruity flavor; the proprietress noted that they made their ice cream in-house, too, using a Malaysian cultivar of durian rather than the familiar Thai monthong.
Kek Seng
382 Jalan Penang
Penang, Malaysia
(From a December 2006 visit)
