New Yearโs Day lunch at the legendary ๐๐ผ๐ ๐๐ผ๐ ๐๐ผ๐ป๐ด ๐๐ฒ๐ฒ ๐๐ต๐ฎ๐ผ ๐ฆ๐ฎ๐ฟ ๐๐ผ๐ฟ ๐๐๐ป, one of the most famous proponents of Cantonese fried noodle dishes in Penang for the past 90 years.
Now managed by the 4th-generation of the Thum family that started the business in the 1930s, brothers Thum Choon How and Thum Choon Siong brought a new level of efficiency and courtesy in terms of service.
Their father, the affable Thum Soon Choong, still does the cooking to ensure the standards are maintained, but pops out every now and then to greet the customers.
What we had today:
๐๐๐ ๐๐ช ๐ข๐๐๐ฃ - they still do some of the best renditions in town for this dish - aromatic noodles smothered with a rich, flavoursome gravy of pork, pigโs liver, shrimps, fish fillets, thin slivers of โ๐ค๐ฉ๐ข๐ณ ๐ด๐ช๐ฆ๐ธโ (Cantonese BBQ pork), ๐ค๐ฉ๐ฐ๐บ ๐ด๐ถ๐ฎ greens, and beaten egg ribbons to bind all of them together, then poured atop wok-charred, lard-infused noodles.
๐๐๐ง ๐๐ค๐ง ๐๐ช๐ฃ - ordered the dried version of this, which was full of aromatic, pan-seared ๐ธ๐ฐ๐ฌ ๐ฉ๐ฆ๐ช.
๐๐๐ง ๐๐๐๐ค๐ฃ๐ ๐ ๐๐ - chicken wings, marinated in fermented shrimp sauce, then crisp-fried.
๐พ๐๐ค๐ฎ ๐จ๐ช๐ข greens with oyster sauce.
My two Nordic foodie friends, Ben and Daniel, had both just arrived in Penang and found the current hot spell here rather hellish. Thankfully, ๐๐ผ๐ ๐๐ผ๐ ๐๐ผ๐ป๐ด ๐๐ฒ๐ฒ ๐๐ต๐ฎ๐ผ ๐ฆ๐ฎ๐ฟ ๐๐ผ๐ฟ ๐๐๐ป was Valhalla on Earth, culinary-wise. 
