Penang Culture is serving up some traditional dishes with a twist this June.
Menu highlights include their consistently delicious fried kway teow mixed in with mashed salted egg and topped with a generous helping of mud crab (top photo; $15.95).
Also worth trying is their elevated version of Hokkien prawn noodles, with pieces of scallop and a whole slipper lobster ($16.95).
If like us you have a soft spot for the famous Penang assam laksa, order their new version with Norwegian salmon ($11.95), or if you prefer the salmon on its own, get their barbecued rendition ($11.95), which comes with head chef Wong Thin Lipp's signature fragrant sambal.
Other items on the menu: Penang Fire Wings ($6.55), Penang curry fish balls ($4.95), Chef's Eggplant Special ($7.95) and Penang curry baked rice ($8.95).
PHOTOS: PENANG CULTURE