Tangy tamarind fish-broth noodles with flaked mackerel, mint, pineapple, onion and ginger flower.

Fermented shrimp paste — the pungent backbone of countless Nyonya and Malay dishes.

Shaved-ice dessert with green rice-flour jelly, coconut milk, palm sugar (gula melaka) and red beans.

Stir-fried flat rice noodles with prawns, cockles, egg, bean sprouts and chives in dark soy — best with strong "wok hei".

Coconut curry noodle soup with cockles, tofu puffs, cuttlefish and a dollop of chili paste.

Thick, near-black prawn paste; the intensely savoury-sweet sauce that defines Penang rojak.

Penang prawn-mee: a rich prawn-and-pork broth with noodles, prawns, egg and fried shallots.

Local coffee roasted with margarine & sugar. Order "kopi-o" (black) or "kopi-c" (with evaporated milk).

Five-spice marinated pork rolled in beancurd skin and deep-fried; served with dipping sauces.

Steamed rice with a spread of curries and sides, flooded ("banjir") with mixed curry gravy.

Fruit-and-veg salad tossed in thick black prawn-paste (hae ko) sauce with crushed peanuts.

Flaky mung-bean pastry — a classic Penang biscuit and popular edible souvenir.