What started as a humble street vendor has blossomed into a charming two-story shop, where Chinese retro style breathes life into every corner. Red lanterns dangle from the ceiling, casting a warm, festive glow over the space.

In the restaurant's name, "Lala," comes from the Malay word for clam, and it’s no surprise that their signature dish, Lala Mihun (Clam Rice Noodles), steals the show. Picture fresh clams and prawns swimming in a broth infused with rice wine, ginger, onions, and garlic. A hint of spice lingers in the air, carried by the intoxicating aroma of wine. The rice noodles soak up this flavourful brew, becoming plump and silky, leaving a taste that lingers long after the last bite.

Tucked away in a tiny stall at a Penang kopitiam, this spot specialises in three kinds of noodles, but it's their secret Green Tom Yum that's the real star.

The broth is a symphony of hot and sour, bursting with flavour that’ll awaken your senses. Prawns, squid, and fresh grouper head swim in the soup, but the magic happens when you add their crispy fried fish topping — transforming each bite into a delicious experience that makes it impossible to stop eating.

The original White Curry Mee is the dish you can't leave without trying. It's all about the rich, fragrant coconut milk broth that forms the soul of this bowl. Silky yellow noodles and tender rice noodles float in that milky-white soup, mingling with fresh clams, squid, and puffy tofu. Every bite is a delightful blend of textures. But the real magic lies in the homemade curry paste — an addictive mix of dried shrimp, chili peppers, and spices, slowly coaxed into a deep, spicy harmony. A spoonful of that curry paste transforms the bowl, turning the noodles a fiery red and waking up your taste buds in the best possible way.

Located in George Town, the heart of Penang, lies a little family-run gem that feels more like stepping into someone's home than a restaurant. Here, the warm atmosphere wraps around you like an old friend, inviting you to sit down and savour traditional Malaysian dishes crafted with love.

The Penang Asam Laksa is a revelation. Each bowl is made fresh to order, the tangy broth a perfect dance of sour and spice, with a surprising burst of brightness from chopped pineapple and mint. Every spoonful awakens your senses, leaving you craving more.

And don’t leave without trying the spring rolls. Crisp and golden on the outside, the thin wrapper gives way to a medley of vegetables that crunch and pop with every bite, adding a new dimension to your meal.

Char Kuey Teow is the heart and soul of Penang's streets, sizzling in the woks of every alleyway. At Joo Hooi Cafe, the legendary Penang Road Famous Jin Kor Char Kuey Teow has passed to a new generation, but the magic remains. Locals still line up for this one classic dish — fried rice noodles loaded with plump shrimp, juicy clams, smoky sausages, and crisp bean sprouts. Each bite is infused with the unmistakable taste of the wok’s heat. For a truly indulgent experience, add a duck egg — the richness takes the flavours to another level entirely.

At Tok Tok Mee Bamboo Noodle, tradition reigns supreme. They craft their noodles the old-fashioned way — using bamboo sheets to knead the dough. Sometimes, if you’re lucky, you can catch them making the noodles right there in the shop. The name "Tok Tok" echoes the rhythmic sound of the bamboo tapping as the noodles come to life.

These noodles are tender with just the right chew, swimming in a broth that's clear, sweet, and steeped in the essence of seafood. The wontons? Delicate skins give way to a filling that’s rich with pork, shrimp, and a hint of pepper. You’ve got choices, too: slices of barbecued pork, perfectly balanced with fat; and dumplings bursting with flavour. And for the finishing touch — crispy fried lard, scattered over the noodles like golden confetti, adding a delicious crunch to every bite.