I’m going to have to put another pound in my imaginary “blog fail” jar. Perhaps even two, as with supreme skill and despite having eaten them more than once, there were no photos taken of two Malaysian legends: nasi lemak and char kway teow.
I was sorely tempted not to mention the fact and to sweep it all under the table, moving on to the next post while whistling softly to myself. However as both these dishes are delicious, I just couldn’t do it.
When writing posts within the “food analysis” category, I often talk generally about a specific item rather than focusing upon a single outlet and multiple foodstuffs.
However in the case of Ming Xiang Tai (133 Jalan Burma, Penang), I decided to make an exception as (a) the 4 things I tried were all delicious and (b) individual posts would have quickly become repetitive as I went off into rhapsodies each time about the amazing flaky pastry.
Both offered desserts of Chinese origin rather than the well-known Malaysian culprits of cendol and ais kacang, and we had some interesting and delicious experiences.
I don’t know how to say this, but I have been unfaithful. Mere days ago I professed my love for roti canai, but even as I made that declaration I was aware of the existence of other types of roti and what is worse, I have eaten some of them!
Not all on this trip though. This time I only cheated the once, and that was with the explosive-sounding roti bom (pronounced and also alternatively-spelled “boom”).
