Marinated with curry powder, coconut milk and coconut powder, the inche kabin is fried twice to attain its delightfully crispy skin. — ABIRAMI DURAI/The Star
Along Penang’s Bishop Street, Auntie Gaik Lean’s Old School Eatery stands out with its brilliant blue door and old-fashioned signage. An inscription on the floor outside the entrance of the restaurant reads "Renowned Jeweler" which seems strange and anomalous until you realise that the lot once belonged to heritage royal jewellers B.P. de Silva, which has been in operation since 1872.
Remnants of the jewellery shop remain, including the old-fashioned flooring and the main grilles. What was once a vault now serves as a private dining area.
