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Saturday, 19 September 2015

PSN Flash Sale: Select PS4, PS3 or PS Vita Games (Digital Download) From $0.90

store.playstation.com is having a Flash Sale for Select PS4, PS3 or PS Vita Games (Digital Download). Thanks momomchine

Note: This sale ends 9/21/15 at 11am PST.

PS4 Games:
PS3 Games:
PS Vita Games:
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Qualcomm to slash more than 1,300 jobs in San Diego

SAN DIEGO (AP) — Qualcomm is slashing more than 1,300 full-time jobs in San Diego and has cut hundreds more in other states.

The San Diego Union-Tribune (http://bit.ly/1NAjW5H ) says the smartphone chip maker sent out 60-day notices Thursday telling San Diego employees that their final work day is Nov. 20.

A statement by Qualcomm President Derek Aberle says the company is providing outplacement help and severance packages.

Qualcomm announced in July that it plans a 15-percent cut in its global workforce of around 31,300 employees over the next year. Around half of its workers are in San Diego, where the company's based.

Qualcomm also confirmed that it cut 130 jobs in the San Francisco Bay Area, 158 jobs in Boulder, Colorado and 65 in Andover, Massachusetts.
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TSMC Preps 10nm, Tunes 16nm. 10nm needs new flow, Xilinx will skip it

SANTA CLARA, Calif. -- TSMC will start early production on a 10nm process this year and 7nm in 2017, executives said in a road map update here. In between, the foundry giant will release a cost-reduced version of its 16nm process next year and a broad portfolio of specialty processes for the Internet of Things, automotive and sensors.

The road map suggests TSMC could leapfrog Intel to producing 10nm chips, although naming conventions for nodes these days hide the underlying details of the processes. What's more clear is TSMC has gotten off to a slow start with its 16nm FinFET process with close partners such as Xilinx saying they have taped out but not yet shipped their first chip in the process. Xilinx also plans to skip TSMC’s 10mn process in favor of its 7nm node, a significant choice given Xilinx typically acts as a logic driver for new TSMC nodes.

In addition, TSMC announced plans for specialty RRAM and MRAM memories that would act as alternatives to embedded flash. It also gave an update on its integrated fan-out (InFO) process, a low cost chip stacking technology that will be in production in 2016 and reportedly will be used in Apple’s next-generation handset, the iPhone 7.

“If anyone will push Moore’s Law to the furthest extent, it will be TSMC,” said Jack Sun, vice president of R&D and chief technologist, speaking at a partner event here.

Sun and colleagues showed a stack of slides about TSMC’s road map but would not provide them to the press or allow photography in the session, attended by several hundred partners and customers. Likewise it would not allow photos of a 10nm FinFET wafer or an InFO wafer with stacked 15mm2 DRAM it showed in a booth on its exhibit floor.

The 10nm ramp “is clearly for a new phone and the candidate is clear,” said Handel Jones, principal of consulting firm IBS, Inc. (Los Gatos).

Mike Demler, an analyst with the Linley Group, attended the event and provided his perspective:

Although the nominal gap in process nodes between Intel and TSMC appears to be narrowing, TSMC is not likely to catch up in terms of actual Moore’s Law scaling any time soon. TSMC’s 16FF+ process delivers only 20nm scaling, so they are still a generation behind Intel’s 14nm in terms of actual die area. TSMC said that 10nm shrinks by 0.52x from 16nm, nearly identical to the 0.53x scaling that Intel achieved from 22nm to 14nm. So if they stay on schedule, in 2017 TSMC will be in production on a 10nm process that is equivalent to the 14nm technology that Intel began producing in 2Q15. At that rate, even though Intel has slipped 10nm to 2H17, they will remain at least a year ahead of TSMC.

TSMC made a working test chip in its 10nm FinFET process, said Sun. The process should deliver a 0.52x area scaling compared to 20nm and support either 18% higher speeds or 40% less power than TSMC’s current leading-edge 16FF+.

The bad news is the 10nm process requires triple patterning and an entire new EDA design flow, said Rahul Deokar, a product management director from Cadence in a separate talk. “There’s an explosion in physical design rules by an order of magnitude,” he said.

The use of colors to delineate separate lithography passes was an option at 20nm, the first node to use two passes through stepers for some layers. At 10nm the use of colors becomes mandatory not only in routing but in placement and extraction tasks as well, he said. Overall, the 10nm process delivers a 10-20% boost in power, performance and area, Deokar said, but was not more specific.

Cliff Hou, vice president for design technology at TSMC was more conservative. He estimated engineers working in the 10nm node will face more than 5,000 design rules compared to 4,000 at 16nm and less than 2,000 in the 28nm node.

TSMC has finished 8,000 standard cell designs in 10nm. It has also validated 10nm minimum voltages in all compilers and voltage ranges from 0.4 to 1.3V. A 56 Gbit/second serdes block should run on 22% less power in 10 than in 16FF+ node, he added.

TSMC has made a working SRAM at 7nm, Sun reported. The node should deliver 40-45% less area and either 10-15% higher speeds or 25-30% lower power than the 10nm node, he said.

The foundry expects to start “risk” production for 7nm in the first quarter of 2017. It is developing the process for existing immersion steppers, Sun told EE Times. Nevertheless, Sun reported progress with EUV systems now running at 90W and expected to have throughput as high as 125 wafers/hour later this year.

TSMC is redesigning its standard cell libraries to deliver 15% higher performance at 7nm compared to existing cells optimized for mobile designs, said Hou. Engineers hope to push performance even further without impacting area, he said.

Meanwhile, the foundry is working on one more fine-tuning step for its first FinFET node. A so-called 16FFC should be available in the middle of 2016  that eliminates as many as ten masks while retaining the same design rules and supporting voltages initially down to .55V and perhaps to 0.4V later.

“Trying to compete with TSMC in FinFETs is getting much tougher,” said analyst Jones of IBS. “The reduction of 10 mask steps means that double patterning has been significantly reduced -- that will reduce costs,” he said.

“One way for TSMC to totally eliminate double patterning at 16nm is to use EUV on some critical layers -- that would be really disruptive, and EUV is getting closer and could be a possibility in 2017 for production,” he added.

TSMC will have its basic IP libraries for the 16FFC process ready by the end of this year. Specialty libraries for automotive ADAS and infotainment chips will come next year.

Indications are TSMC has been slow off the mark with 16nm, it's first FinFET process. It has 25 tapeouts and more than 50 total expected by the end of the year, but no announced 16nm products were mentioned at the event. Intel started shipping last year products using its second generation FinFET process, its 14nm node.

Xilinx was one of the early 16nm TSMC tapeouts but migrated its design to TSMC’s 16FF+ process and has not shipped it yet, a move others are expected to follow. Victor Peng, general manager of products at Xilinx, showed a 5.2 billion transistor Zynq part with four ARM A53 cores, a Mali GPU and H.265 codec that it taped out in the 16+ process.

Xilinx will also deliver a high-end Virtex FPGA in the 16FF+ process. Although Xilinx has built parts in each of TSMC’s last three nodes, it will skip its 10nm process and wait for the 7nm node, Peng said.

In an effort to cover the waterfront of hot opportunities in IoT, automotive and other areas, TSMC showed several waves of specialty process it is now running or developing. They include ultra-low power versions of 55, 40 and 28nm processes debuting this year, a variant of its 16FFC next year and a possible 40nm process supporting 0.6V supplies in 2017.

The 55 and 40nm nodes target wireless microcontrollers and sensor hubs. The 16FFC variant should run at frequencies above a GHz, “certainly enough for high-end wearables,” said Sun.

The ULP nodes reduce supply voltages, extend Vt and sport SRAMs optimized for low leakage. Separately, TSMC will extend its processes for CMOS image sensors to include support for near-infrared imagers next year. In addition, it will expand its capabilities in CMOS MEMS to include MEMS microphones, gas and biometric sensors.

For car makers, the foundry plans a broad array of offerings possibly extending to 600V GaN and 2.5V 28nm nodes in 2019. Meanwhile it expects to support ADAS chips in its 20 and 16nm nodes by the end of next year. A 55nm embedded flash for car makers will be ready this year with a 40nm version supporting 1.5-2.5V operation coming in 2017.

TSMC is also working on specialty memories. An eRRAM device has been demonstrated supporting 100,000 write/erase cycles as an alternative to embedded flash. A 28nm eMRAM sing spin-torque transfer technology could be ready in late 2017 as another alternative.

In chip stacks, TSMC plans to be in production with InFO in 2017. It is suitable for integrating DRAM with cost-sensitive mobile and consumer chips on devices with less than 3,000 pins. One analyst said it will provide significantly more bandwidth and less power than today’s stacks that use wire bonding or flip chip packages.

InFO comes in two versions. One links a logic chip to DRAM memory; another version can stack multiple chips on top of another without a silicon interposer.

The technique requires new design tools such as links that connect separate databases for package and chip designs. Those tols should be ready by the end of the year.
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The O'lives

One can be easily forgiven for overlooking The O'lives, even though it has been open for a year. This Pulau Tikus restaurant has a rather unassuming facade, but what lies inside is an entirely different story.
The O'lives is a contemporary Western restaurant with elements of Asian cuisine. The chef, who also co-owns the business, has a long career in the culinary line, having worked in many restaurants abroad.
The main dining section of The O'lives can barely accommodate more than 20 customers, but there is additional space upstairs. Up to 40 guests can be comfortably seated.
Besides the à la carte menu, The O'lives offers 3-Course Set Lunch (RM35.00) which runs between 12:00pm and 2:30pm. This set lunch provides diners with choices for the appetizer, main course and dessert. The menu, which is revised every month, is crafted such that it covers a full spectrum of flavors.
Upon placing our order, bread rolls are served. There are two types of rolls: soft roll and hard-crust roll. The bread feels fresh because it is specially prepared by a local bakery on daily basis. On the side is some salted butter, which makes the rolls more delectable.
There are several choices for appetizers, one of which is Fresh Made Soup. Today's soup is the tomato soup with a drizzle of basil oil. Made in-house, the soup presents an appetizing sense of tanginess, but in a rather subtle and elegant way. With herbal aroma from basil oil, the soup is a perfect way to start our appetite engine.
Apart from soup, Our Mesclun Salad is an alternative starter course. Made of romaine lettuce, almond flakes, raisins, cherry tomatoes and pickled capers (flower buds), the salad is flavored with light vinaigrette dressing. The word "mesclun" is the French term of salad made from assorted leafy vegetables.
For additional RM5.00, the Salmon Carpaccio is a yet another choice for appetizer. This Italian-inspired dish is made from raw salmon, cut to thin sliced and drizzled with passion fruit vinaigrette and tarragon oil. Garlic butter croutons provide scrumptious crispiness to this raw dish. Thanks to the fatty texture of the fish, the Salmon Carpaccio is highly recommended.
Moving on to the main course, Seared Chicken Thigh is the poultry choice this noon. The most appealing aspect of this dish is the lovely crisp of the skin, which does a great job in sealing the natural jus underneath it. The sauce is made from Pinot noir, a type of red wine derived from grapes.
Crumbled cheese is served to impart additional flavor, although I think the Pinot noir glaze itself is sufficient for this role. Sautéed corn is also provided. Personally, I feel that asparagus or carrots provides better aesthetic to the overall presentation. The poultry dish can also benefit from these sweeter vegetables.
The Rack Of Lamb is one of the chef's signature dishes. Served in length of 2 ribs, the lamb rack features a succulent layer of fat above the lean meat surrounding the ribs. Although the presence of fat seems peculiar, it is vital to give pleasant mouthfeel.
The dish is served with lamb jus with a hint of red wine. Served on the side are asparagus, sautéed baby corn and small serving pomme purée. Pomme purée is similar to mashed potatoes, but it is usually denser and more buttery than the latter. The Rack Of Lamb is available for RM65.00 on top of the regular price.
Another delightful choice for main course is Salmon Fillet, although I would advise against this if you have picked the Salmon Carpaccio as your appetizer. Nevertheless, this mouth-watering dish is delightfully delicious in its own right.
The salmon is served with nicely-prepared tartar sauce made from dill cream, presenting mint-like cooling sensation in the mouth. A light sprinkle of tarragon oil on the side provides desired aroma, while pomme purée and asparagus serve to provide balanced flavor to the overall dish.
The salmon flesh boasts smooth, juicy red flesh which makes every bite more gratifying than the one before. Of special mention is the crispy salmon skin, which I feel also places a crucial role in the overall enjoyment of this dish.
Moving on to pasta, O'lives Aglio-Olio is a dish not to be trifled with. Although aglio-olio is bread and butter in contemporary Western cuisine, nice ones are unfortunately few and far in between. The O'lives' is among the rare ones.
Skillfully prepared with white wine for the aromatic appeal, petite pieces of smoked pork bacon are used to provide mild saltiness. Black olives, garlic, grated Parmigiano-Reggiano and chopped parsley all contribute to the overall flavor of this pasta dish. In terms of spiciness, this dish is right in the middle of the spectrum, making it acceptable for most diners.

The dessert of the day is Crème Brûlée. The custard is made from actual vanilla sticks, not vanilla essence as in the case of most restaurants. Moisture of the vanilla custard is sealed by a transparent layer of caramelized sugar on top.
As the finishing touch, a piece of fresh strawberry is placed on top the sugary glaze to provide aesthetic appeal.
The O'lives provides a modest range of drinks, ranging from coffee to juices, cocktails to house-poured wines. A mainstream choice is the non-alcoholic O'lives Sunrise (RM18.00), made from orange juice, lemons and ginger ale. This drink features a delicate balance between fizzy and fruity sensations.
The White Sangria (RM35) is an alcoholic beverage made from green apples, oranges, lemons and a minuscule amount of white wine. The fruits are allowed to ferment briefly in the mixture, such that the fruity aroma blends harmoniously with light alcoholic fumes.
Meanwhile, the non-alcoholic Honeymoon (RM18.00) is a rather "fun" drink to enjoy. Made from strawberry, apple and orange juices, the mixture is sweetened with some honey to present cool, soothing sensation as the fruity drink trinkles down the throat.
Last but not least, the Strawberry Shandy (RM22.00) is yet another showcase of assimilating fruits with alcohol. Besides strawberries and white wine, some lemon juice is also used.
As a small restaurant with a regular clientele, The O'lives is able to customize dining experience according to each individual's preference. Upon request, most dishes can be modified to meet specific dietary needs such as vegetarianism.
In the evening, 4- and 5-course dinners are also available from 6:30pm to 10:00pm. Despite the level of ambience and impeccable waiting service, the pricing at The O'lives is surprisingly affordable compared to other restaurants of equivalent prestige.

Name: The O'lives
Address: 19, Lintang Burmah, 10250 George Town, Pulau Pinang
Contact: 04-227-8811
Business hours: 12:00pm-3:00pm, 6:30pm-10:00pm, closed on Sundays
Website: https://www.facebook.com/pages/The-Olives-Restaurant/277234972486461
Coordinates: 5.43292 N, 100.31136 E
Directions: From Belissa Row, drive along the one-way Burma Road (Jalan Burmah). Right after Bee Cheng Hiang (美珍香) on the left, turn left into Lintang Burmah. The O'lives is one of the last shops on the left, on the same row as The Wine Shop. Street parking is available along Lintang Burmah and along the service road of Burma Road. There is also a private parking lot at the end of Lintang Burma.
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MediaTek chipsets power new Amazon devices

MediaTek has announced that its chipset solutions will power an array of Amazon consumer products, including the Amazon Fire TV, and Fire HD 8 and Fire HD 10 tablets.

The new Amazon Fire TV is powered by MediaTek's MT8173, a 64-bit quad-core processor and a multimedia SoC with ARM's Cortex - A72 cores. The Fire HD 8 and Fire HD 10 tablets are powered by MT8135, an up to 1.5 GHz quad-core processor.

"MediaTek and Amazon are focused on providing a premium user experience for consumers," said Joe Chen, senior VP of MediaTek. "With MediaTek's processing power at the core of these products, we're confident that Amazon customers will be better served in efficiency and performance."

The MT8173 meets growing demand for 4K Ultra HD content and graphic-heavy gaming, bringing incredibly fast performance to the Amazon Fire TV, according to the vendor.

Amazon has previously utilized MediaTek's line of chipsets for the Fire HD 6, Fire HD 7 and Fire HD Kids Edition tablets.
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Friday, 11 September 2015

Where to eat in Georgetown, Penang

Penang's buzzy street food scene
Georgetown, the capital city of Penang, has been on our travel radar since it was conferred the UNESCO World Cultural Heritage Site status in 2008.

Its street food scene ranks amongst the most vibrant we’ve seen. While many pushcart hawkers continue to flourish on the streets, some ply their trade in kopitiams (coffee shops) while yet others are tucked away awkwardly into narrow alleys in between decrepit shop houses. Apart from its much touted street food, a clutch of age-old eateries continue to thrive behind the façade of peeling paint and mouldy walls, fielding tze char-style favourites to Penangites and tourists alike.

Of late, a cadre of hoteliers has developed a clutch of charming boutique hotels to cater to visiting foodies with a discerning taste in accommodation. Set in carefully restored heritage buildings, many of these lodgings are centrally located and serve as a perfect base to explore Georgetown’s buzzy street food scene on foot.

We were compelled to make a trip to Penang when the Malaysian Ringit plunged to a new low against the Singapore Dollar recently. Unlike the United Kingdom where everything costs two times more, Penang was a steal at 2.75RM per S$1.

We were not planning on writing a piece on where to eat in Penang before we left town, as such we did not take notes on prices but bear in mind that while prices are affordable based on current conversion, they are by no means cheap to locals. A plate of char kway teow costs about RM7.50 to 9 while a meal for four at a tze char-style restaurant will cost upwards of RM80.

Whilst planning our Penang food jaunts, we plotted all the outlets we wanted to visit on Google Map (Penang) and assigned where we wanted to cover daily based on how far these outlets were from our base camp, i.e. the hotel.


The charming Jalan Muntri neighbourhood

We stayed at the heritage Jalan Muntri neighbourhood this trip. It's a quietly charming street dotted with numerous accommodation options (from dorms and hostels to luxury boutique hotels) smack bang in the heart of Georgetown. From here, we walked to most food outlets. The heat proved blistering (therefore you would need a huge hat and a bottle of water) but we wouldn't do it any other way.

A number of food recommendations are only accessibly by cab or private car (with driver). Schedule about half a day to explore these out-of-central options by car so that you can cover them all in one fell scoop.

To properly comb Penang’s rich hawker heritage, you would need to schedule about 4 days (3 nights) in Penang. We stayed for 5 nights and managed to re-visit places we love.

Tua Pui Curry Mee

1. Curry mee
Judging by the number of curry mee options we’ve seen around Georgetown, this fiery bowl of noodles served with a mélange of coagulated pork blood cubes, cuttlefish strips, fresh cockles and peppermint leaves appears to be a local staple. We did not survey many curry mee options this trip but the one that we’ve visited, we’d highly recommend: Tua Pui Curry Mee (23, Lebuh Kimerley, 10100, Georgetown; 9am to 5.30pm; closed on Wednesdays). My Penangite friend, however, suggested an alternative at a nameless road side curry mee stall along Lebuh Chulia (in front of Regent Furnishing Sdn Bhd at 281 & 283 Lebuh Chulia, 10200, Georgetown; 6.30pm to 12.30am; no info on rest days), which we did not get to sample.


Mr Poh's Duck Kway Chap

2. Duck kway chap
In Penang, kway chap is served with oodles of flat noodles basking in a robust and rich braised duck broth studded with shredded duck meat and pig innards (skin, blood, belly and intestines). For the best, look no further than Mr Poh’s Duck Kuay Chap (Restoran Kimberly, 137 Lebuh Kimberley; 6.35pm to 11pm; closed on Thursdays). Here, every mouthful of the velvety flat noodles accompanied by slices of the accompanying goodies was a cholesterol-busting delight. Note that this stall operates only at night and is located on the same stretch as Tua Pui Curry Mee.

No-name wanton mee stall along Lebuh Chulia (in front of Regent Furnishing)
 3. Wanton mee
Wanton mee stalls are a dime and a dozen in Penang. Our favourite was the nameless street side wanton mee stall along Lebuh Chulia (in front of Regent Furnishing Sdn Bhd at 281 & 283 Lebuh Chulia, 10200, Georgetown; 6.30pm to 12.30am; no info on rest days). The Malaysian stlye wanton noodles were perfectly springy and served with char siew slices in a shallow pool of both beaming with the savouriness of soya sauce. If, for whatever reasons, you’re unable to get to this, skip over – literally next door - to the wanton mee stall in kopitiam Kedai Kopi Sai Lam (junction of Lebuh Chulia and Lebuh Carnavon; 5pm to midnight; no info on rest day) – the beef soup mee here is nothing to shout about but the wanton mee is not too shabby.

Pasar Air Itam Laksa
4. Assam laksa
Assam laksa is probably Penang’s most-talked-about hawker food, think thick rice noodles served in a punchy mackerel based brew topped with a scoop of pungent shrimp paste. For a quick and easy fix, swing over toJoo Hooi Café (475, Jalan Penang, on the corner of Lebuh Keng Kwee; 11:30am – 5pm; daily), a kopitiam also served by various hawkers including an excellent Teochew-style chendol stall and a not-too-delicious char kway teow stall. If you want to try the best assam laksa the city has to offer, catch a cab or hire a car with a driver (about RM40 to RM45 per hour) to cover a handful of far-flung hawker stalls starting with Pasar Air Itam Laksa (Jalan Pasar, 11500, Penang; 11.30am to 8pm; daily). Located along the street next to Air Itam market (about 30 minutes by car from our hotel in Georgetown), this hugely popular stall by Mr Wang - and his sons - has been dishing out the city’s most popular assam laksa for 62 years.

Ah Leng Chair Kway Teow
5. Char Kway Teow
When we first arrived, we were hungry for char kway teow but the one at Joo Hooi Café failed to lift our spirits. So when we had a hired car, we asked the uncle to drive us to Ah Leng Char Kway Teow (Restoran Tong Hooi, opp Kafe Khoon Hiang, Jalan Dato Keramat, Kampung Makam, 10150 Pulau Pinang; 8.30am to 2.30pm; closed on Thursday). If you have time on your hands and do not mind waiting in a queue for an hour or so, go further to Siam Road Char Kway Teow (Siam Road, off Jalan Anson, 10400 George Town; 3pm to 7pm). Reputed to be one of the best in Penang, the uncle from this stall apparently fries the char kway teow over a charcoal stove and serves it with duck eggs. We’ve made a mental note to visit this one for our next trip.

Lam Ah Coffee Shop's Beef Koay Teow

6.  Beef kway teow
When we tried the beef koay teow at Lam Ah Coffee Shop (Opposite Beach Road Fire Station, Beach Street at the junction where it meets Chulia Street, George Town; 9 am - 3 pm; close on Sundays and Public Holidays), we knew we’ve found the holy grail of beef koay teow. Manned by a fresh-faced young lady, the beef koay teow at this centrally located stall (just a heart beat from the wall murals at Armenian Street) boasts velvety flat noodles basking in a clean and sweet broth spiked with nothing more than garlic oil and your pick of beef parts (fresh beef slices, balls, tripe, tendons and stomach). After tasting Lam Ah, we decided not to pursue the far-flung, nameless beef kway teow stall (Jalan Tan Sri Teh Hwe Lim, 11600, Penang, same row as Lam Wah Ee hospital and right next to Eve bakery, the name of the hawker center is New B Garden Café; 4:30pm to 11:00pm; closed on alternate Thursdays), located a good 30 minutes from our hotel by car.

Lam Ah Coffee Shop's Orh Luak
7. Orh luak (oyster omelette)
We ordered orh luak several times in Georgetown and hit the jackpot at Lam Ah Coffee Shop (Opposite Beach Road Fire Station, Beach Street at the junction where it meets Chulia Street, George Town; 9 am - 3 pm; close on Sundays and Public Holidays). We wanted a snack while waiting for the beef koay teow to be served and had this oyster omelette. It turned out to be one of the best on-the-spur-of-the-moment decisions. The orh luak here is crisp, fluffed-up and not quite as starchy as most run of the mill options. If you love orh luak, this stall is definitely worth a detour.

Ah Soon Kor Har Mee
8.  Penang prawn noodles
When we hired a car with driver, Ah Soon Kor Har Mee (prawn noodles) was one of the featured destinations. However, after circling Jalan Macalister for about 20 minutes with no sign of this famed prawn noodle stall, it became apparent to us that it must have moved. After asking around, we discovered that Ah Soon Kor Har Mee has moved into a kopitiam at a new location (80 Jalan Perak, 10450, Penang, near Tua Pek Kong Temple; 7am to 7pm; daily). We were undaunted and hunted it down in 20 minutes, and were duly rewarded with a heart-warming bowl of sweet-and-savoury - someone oily - prawn noodles soup that arrived chock-a-block with roasted pork, deep-fried mantis prawns, shrimps and a hard boiled egg. Pity the empty kopi tiam; Ah Soon Kor needs to get the word out about his new venue.

Aunty Gaik Lean's stir-fried assam prawns

 
Kebaya's chicken kapitan



 7. Peranakan food
Peranakan cuisine is fairly common in Penang although you’ll come to notice that the Penangite menu is quite different to what we are familiar with in Singapore. In Penang, you’ll be hard pressed to find ayam buah keluak on the Peranakan menu although chicken kapitan, a dish that we are less familiar with, features rather heavily. There are numerous Peranakan dining options in Penang; if you ask around, most would recommendIvy’s Peranakan Kitchen (58, Jalan Chow Thye, 10250; 12noon-3pm, 6pm-9pm; closed on 1st and 3rd Monday of the month), which we did not have time to visit. A Penangite friend recommended Aunty Gaik Lean Nyonya food (1 Lebuh Bishop, Penang, 10300); 11am - 2.30pm & 6pm - 9.30pm; closed on Sundays) instead. Located not far from the Little India community (about a 15-20 minute walk from our hotel), this 2-year-old eatery by a restaurateur who used to operate in Kuala Lumpur, fields handsome Peranakan dishes like stir-fried assam prawns, sambal brinjal as well as excellent salads like the fiddlehead fern kerabu. If you yearn for Peranakan food served in a refined setting, look no more than Kebaya at the Straits Chinese-inspired boutique hotel, Seven Terraces (Lorong Stewart, 10200 Pulau Pinang; dinner only 6pm to 10pm; daily), but don’t come here expecting classics. Kebaya specializes in reinvented Straits Chinese cuisine prepped with western techniques (think sous-vide organic roasted pork and grilled chicken kapitan) and occasional Indo-Chinese influences (think prawn geng and grilled chao tom). Unless you are a hotel guest, you would have to settle for a prix fixe 4 course menu(RM120 per person). Whilst you’re at it, don’t miss the cocktails at the adjoining Kebaya and Baba Bar, it’s reputedly one of the sexiest bars in town.

Tek Sen's steamed clams with garlic and fermented bean paste

8. Tze Char
If you have time for just one tze char meal in Penang, make it the most iconic one: Tek Sen Restaurant (18 Lebuh Carnarvon, 10100 Georgetown; 12 noon till 2.30pm, 5.30pm till 9pm; closed on Tuesdays), which started life as a rice stall in 1965. Order the twice-cooked candied pork belly, sambal kang kong and steamed clams with garlic and fermented bean paste. Come latest by 6pm if you do not want to join the queue. If you have time for another tze char experience, go to 69-year-old Hainan institution, Sin Kheang Aun Restaurant(2 Lebuh Chulia, Georgetown; 11am to 2.30pm, 5pm to 8.30pm) that serves home-styled Hainanese dishes without a menu and in pared down surrounds. The food here boasts gentle flavours and does not bear the fiery wok-hei of Tek Seng. Still, it’s a gem; come for lunch as it closes early for dinner.


Follow the sign on the left to get to the alley where Line Clear Nasi Kandar operates
Line Clear's nasi kandar

9. Nasi kandar
If you have a penchant for nasi padang in Penang, head to Nasi Kandar Line Clear (177 Jalan Penang, Pulau Pinang, Malaysia; open everyday for 24 hours a day) for Penang-style nasi kandar, plain rice or biryani doused in curry and served with your selection of sides like fried chicken, curry fish head and vegetables). Note that Line Clear is tucked away in a “hidden” alley in between shop houses; do not make the mistake of walking into its next-door, housed-in-a-coffee-shop nasi kandar neighbor. Look here (http://www.penang.ws/dining/5-best-nasi-kandar.htm) for more nasi kandar options in Penang.

10. Tau sar peah
Just a few meters from Line Clear, you will see a 2-unit shop house retailing Ban Heang tau sar peah (and other goodies). Be sure to grab a few boxes back home to give away to friends and relatives. Better yet, savour some while you’re in Penang, nothing beats eating this sweet and savoury pastry fresh. We don’t have the address of this outlet as we chanced upon it whilst searching for Line Clear.


Afternoon tea at 1855, E&O Hotel

11. Afternoon tea
People say that to experience Penang is to enjoy an English afternoon tea at 1855 in the iconic E&O Hotel (10, Lebuh Farquhar, 10200 Georgetown; 2pm to 5pm; daily). Bear in mind that this experience does not come cheap, you pay about RM65 for a limited serving of scones, open-faced sandwiches and a number of fanciful tartlets. If you have time for just 1 afternoon tea, we’d much prefer you go Peranakan at Moh Teng Pheow Nyonya Kuih (off 10200, Chulia Street Night Hawker Stalls, Lorong Chulia, Georgetown, 10450; 10 am to 5 pm; closed on Mondays). Hunting down this entrance-less joint is truly laborious but the discovery of the parade of not-too-sweet nonya kuehs - like sri muka, rempah udang – and the utterly delicious nasi ulam more than makes up for the chore.
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