These are opaque, thin egg noodles drowned in soup stock and garnished with wan tan (dumplings) and cha siu (barbecued pork). The soup is optional; you can have this dry, too.
These are egg noodles soaked in curry, coconut milk, and morsels of blood jelly, cuttlefish, cockles, and fried tofu (tau pok).
A Penang classic, this noodle soup puts together clear pork stock, noodles, and an array of garnishes - mincemeat, fish balls, toasted garlic, and slices of meat.
Unlike the satay you'll find in the rest of Malaysia and Indonesia, Hainanese satay uses pork as well as chicken meat; pieces are skewered on a bamboo stick and grilled over charcoal till done. Your cooked satay should be dunked in a sweet bowl of peanut sauce.
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