Sister's Curry Mee

Air Itam Sister Curry Mee has been ladling out Penang-style curry mee since 1946, when the Lim sisters started the stall to support their family after the war. Now run by the next generation, it earns a place in the MICHELIN Guide for a bowl that is all about balance: springy noodles in a fragrant curry broth topped with cuttlefish, tofu puffs and congealed pig's blood, with a big dollop of fiery chilli paste stirred in to taste. It sits a short walk from Air Itam Market and draws a steady morning queue — get there early, as it keeps short morning hours and sells out.