After checking- in to our hotel rooms at the Gurney Hotel, i had a good bath and massage(water) in a jacuzzi. Took a short catnap and rest my weary legs after all the driving. The dinner for the night was street food-fried, oily, sweet and cholesterol laden food at the Gurney drive hawker center. It was a casual 15 minutes walk from our hotel. The cool evening sea breeze really aids us to reach our destination without sweat. The place was brightly decorated with full of festive and fluorescent lights and every stalls and tables are numbered-to facilitate easy delivery of food. It was jam packed with a potpourri of people and hawkers were enticing people to order their food. The hullabaloo of the good street food at Gurney drive was just average for me. Kuala Lumpur hawker food is on par with them!
Gurney Hotel.
Jam packed with hungry people.
Popiah-filled with sengkuang(sweet turnip), lettuce, scrambled egg and deep fried shallots-was soft and sweet
Otak-otak-cooked with coconut milk, moderate amount of fish meat. flour and spices-was fragrant, coconut milk flavored - satisfying.
Or Chien-oyster omelette-fried with tapioca flour, eggs-garnished with coriander leaves and chopped spring onions-sticky and smooth-coated with red and delicious sambal-sinfully good.
Deep fried shrimp and prawn fritters -was very crispy, with a crackling sound when you bite into it. dip into satay or chili sauce for added flavor.
Mee yoke or prawn mee-cooked either with yellow noodle or rice vermicelli-shallot, prawn,lean meat, kangkung, beansprout and boiled egg- was sweet, hot and spicy
Deep fried wanton dumpling(filled with minced pork) and bean curd-was over browned -it was in fact too crispy-good as a snack food with beer-average.
Char kway teow-was rich with prawns,beansprout and Chinese chive-was a bit wet to my liking but was tasty.
Air batu campur or ABC-finely shaved ice, grass jelly, kidney bean, corn, syrup, palm sugar, evaporated milk and topped with ice cream-perfect for sweet tooth diners.
A plate of mixed fruits to cool the body system.
On arrival at the ferry terminal in Penang island, we drove all the way to Ayer Hitam town. The traffic was quite heavy because of the school's holidays. The narrow road leading to the Kek Lok Si temple was parked with cars and tour buses around the surrounding areas-made worst by a busy wet market. From the peak of the temple, the view of Georgetown was paranomic. A bronze statute of the Goddess of Mercy is still under construction. The long and narrow stairway leading to the temple was packed with tourists looking for a good bargain from the numerous souvenir, art and craft and clothes stalls. At lunch time we went to this famous landmark Assam laksa stall besides the Ayer Hitam market. Service was prompt and quick as lightning-only rm2.50/bowl. Parking at rm3/, is bearable. Here a lot of uncles and aunties acts as "jaga kereta."
The cook was busy as a bee-cooking non-stop.
The mouth watering Assam laksa with smooth and thick rice flour noodle-heavenly!
Topped with mint leaves, generous bits of Ikan kembong(mackerel), finely chopped torch ginger, big onion, Chinese lettuce, red chili, cucumber and gravies shrimp paste-soup was hot, spicy and sourish because of the tamarind juice-really perks me up-5 star ratings
This Muar Chee stall on a motor-bike, parked nearby, caught my attention, business was brisk for him, too.
Muar Chee is made from glutinous rice flour and the steamed, sticky Muar Chee is cut into bite size and mix with finely ground roast peanuts and fine sugar for added flavor.
Eat it by using the toothpicks provided-soft and smooth, it just melt into your mouth-rm2/
Fried popiah-eat it with the chili sauce-crunchy and full of sweet turnip and shrimp with every bite-i noticed that the "sweet young thing" at the next table dipped it into the Assam laksa soup for more kicks.
After eating all the heaty food - the best thirst quencher-iced cool sugar juice.
as Saturday was an off day for my wife, we decided to have breakfast at Restoran O&S at Paramount Garden,Petaling Jaya. we ordered popiah and a plate of lam mee. the popiah was crunchy and full of turnip, beansprout, egg and shallots. it must be savored by the mouthful, for the full taste of the mixed ingredients. the lam meen was filled with sliced chicken, prawns,
beansprout and two pieces of prawn wanton.the gravy was just right and not too starchy.the mee used is the big yellow noodles and lam mee is also known as nyonya birthday's noodles.
lam meen rm5/popiah rm3.50/
Gurney Hotel.
Jam packed with hungry people.
Popiah-filled with sengkuang(sweet turnip), lettuce, scrambled egg and deep fried shallots-was soft and sweet
Otak-otak-cooked with coconut milk, moderate amount of fish meat. flour and spices-was fragrant, coconut milk flavored - satisfying.
Or Chien-oyster omelette-fried with tapioca flour, eggs-garnished with coriander leaves and chopped spring onions-sticky and smooth-coated with red and delicious sambal-sinfully good.
Deep fried shrimp and prawn fritters -was very crispy, with a crackling sound when you bite into it. dip into satay or chili sauce for added flavor.
Mee yoke or prawn mee-cooked either with yellow noodle or rice vermicelli-shallot, prawn,lean meat, kangkung, beansprout and boiled egg- was sweet, hot and spicy
Deep fried wanton dumpling(filled with minced pork) and bean curd-was over browned -it was in fact too crispy-good as a snack food with beer-average.
Char kway teow-was rich with prawns,beansprout and Chinese chive-was a bit wet to my liking but was tasty.
Air batu campur or ABC-finely shaved ice, grass jelly, kidney bean, corn, syrup, palm sugar, evaporated milk and topped with ice cream-perfect for sweet tooth diners.
A plate of mixed fruits to cool the body system. 
