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Archive for March, 2011

Marinated spiced  pork, then rolled in thin soybean/beancurd sheets, crispy spring rolls with chicken and beansprouts, deep fried beancurd, cuttlefish, prawn cakes, prawn fritters, sausages and much more. Served as a snack or as a main dish they are deep fried and come with 2 sauces: a spicy chilli sauce and a sticky starchy sauce called loh. Bak means meat.

At Kheng Pin Café (since 1971) at the junction of Penang road and Jalan Sri Bahari or 100 meters further at the Ho Ping Café  (corner of Penang road with Lorong kampung Malabar) are two places that in my view offer excellent Loh bak. But then again as it is a very popular dish all over the island, there really is no “bad” loh bak, only the variety on offer may be different from one place to another. The thing to keep in mind is to go as soon as the stall starts its operation, because the fresher the oil, the better the frying for the best yummy results.

 Ho Ping is situated at the junction of Lorong kampung Malabar and Penang road.

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