How to Eat Your Way Through Penang, Malaysia—Asia's Most Exciting Food Destination | Condé Nast Traveler

"Set on the first floor of a bungalow amid the old-growth trees and colonial mansions of Pulau Tikus, this sunny, living-room-like space channels the hush of small, unmarked European and Japanese restaurants, complete with gentle service from an all-woman team. Chef Sue Ching Khor calls her cuisine “artfully French,” but it’s firmly grounded in Penang: a bread course with compound butters infused with local herbs, mushroom soup lifted by buah kulim, and a signature lam mee reimagined in an umami-rich Gallic-style broth, topped with barbecued local prawns, southern Penang crab, fermented chile, and lemon. She even renamed that bouillabaisse-like dish “lam mee” so diners feel the connection to the island; expect refined plates like duck-liver mousse alongside deep comfort." - Arati Menon