The rojak fellow only opens after 9pm

Update :  If there are too many customers or you have arrived very late , kindly avoid . The taste and hygiene standards will be vastly different . This hawker can only handle a small queue . If you must , come just as they are about to open. Otherwise even the sauce will taste watered down and many ingredients will be compromised or omitted .

There's a difference between food served on the mainland and Penang island . 

On the mainland , rojak could come skewered like below .

Some of the ingredients used on the island are ( L-R ) cuttlefish that's been presoaked in alkaline water , very sour young mango , cucumber with skin on ,turnip , cut cruellers , pineapple , gooseberry ( not in the picture ) the obligatory helping of hae ko , a black fermented shrimp paste mixed with sugar, lime skin , pounded chillies  and fine roasted peanuts to top it off  .

Some of my favourite Malaysian shellfish dishes

I have a weakness for shellfish. I consume a lot of it  whenever possible and here is a list of my favourites

1. Miniature lala, no bigger than a five sen coin , fried with ginger , garlic , bean paste and cili padi.

Air Putih gluttons corner ( NH ) - largest portions on the island !

Air Itam is the new city centre if you ask me. Practically teeming with life at all times of the day. Whereas Air Putih is just before it.

Popped in here for an after dinner snack.

Maybe we shouldn't have, because what they serve here is real value for money unlike other places in Georgetown.

The portions are so huge, those with big appetites should seriously consider putting this on their map of must eat places.

See the picture above, featuring oh chien (oyster omelette ) ? Countless fresh oysters inside ...for the most minimum order. Unbelievable.

Sin Hup Aun Cafe - most un-Milo Milo (NH)

The young cafe owner has had a rather glorious past, in the field of bowling. The massive collection of trophies that line the back of this kopitiam attest to that. Rumour has it, that he invested his prize monies in this prized catch.
The kopitiam's fame was further cemented when Dr Pornthip, the forensic pathologist, otherwise known as Thailand's Dr Death, dropped by for a bite at the curry mee stall, a local favourite, that is located here.

 

With such an illustrious headstart , I really don't understand why, they had to resort to this. 

Wang Chau Jun ( NH )

The owner is formerly a chef from Carnation Cafe in Gurney Drive.

 Back then ( the 90s) he was good enough to make an impression on these people pictured below.

 Today, this is where you can find him.

Under the staircase, counting money.

Hokkien mee with the fullworks - Jalan Burma ( NH )

Heading towards the ferry terminal , when we came right smack into an out of the ordinary jam. Suddenly recalled that some japanese festival ( Yosakoi ) was being held at the Esplanade today.
Decided to turn back and eat here.

They've grown by leaps and bounds.
Stretching past the five foot way of so many shoplots.
Easy to find ( it's diagonally across Tune Hotel ) but poses a real challenge to find legal parking space for.

Sweet Potato Leaves

What started as a dish borne out of neccessity, during the Japanese occupation in the 40s, is today offered in most small chu cha restaurants around Malaysia.

The plant grows abundantly on a raised bed of soil, providing a cheap but very rich source full of antioxidants (beta carotene) as well as nutrients like xanthin and lutein ( all of which are good for the eyes )

Not to mention a really tasty and very healthy dish.