These are noodles dishes worth travelling the distance for.
WHEN I went to Penang for the first time eight years ago, I ordered a plate of Hokkien mee for dinner, thinking I was going to get the noodles with the thick and dark sauce and pork lard, as is served in Kuala Lumpur. Imagine my shock when I was served a bowl of noodles in prawn stock, with prawns, pork slices and kangkung.
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