炒茨粉(中) Char Tzu Hoon (medium) RM12.00
My first time trying out this dish was at Shanghai. This dish was oily, be it here at M'sia or China. The only major difference lies on the ingredients used. The 茨粉 texture is stickier and more chewy than our koay teow therefore it's best to eat while it's still warm. Otherwise, "jilak loh, cold cold one...". :)
三杯鸡（小）Stewed Chicken with Three Cups Sauce (small) RM15.00
Hop to 南洋美食馆 (Nan Yang Chinese Cuisine) for full view of this post.