The Fish Head Curry is served with fried salted fish, garlic and dried chillies. — Photos: CHAN TAK KONG/The Star
WHEN Steven Chong named his restaurant Real Penang, he knew that the food would have to live up to his customers’ discerning palates.
“Any Penangite who walks in would say to me that they would be the judge and I would have to prove my claim.
Another favourite is the ‘jiu hu char’ and ‘lo bak’, served with home-made pai tee shells and sambal belacan.
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