and lap cheong. Bercham, a suburb in Ipoh is famous for claypot chicken rice. Ngo hiang or lor bak - a fried meat roll made from spiced minced pork and chopped water chestnuts rolled up in soy bean curd sheets, and deep fried. It is usually served with small bowl of Lor (a thick broth thickened with corn starch and beaten eggs) and chilli sauce. The term also extends to other items sold alongside the meat rolls, like tao kwa (hard tofu), pork sausages, tofu skin sheets etc. Oyster omelette or O-chian - a medley of small oysters is sauteed on a hot plate before being folded into an egg batter, which then has moistened starch mixed in for thickening, and finally fried to a crisp finish. Unlike other versions of oyster omelettes found throughout the Hokkien and Teochew diaspora, a thick savoury gravy is never poured onto Malaysian-style oyster omelettes; a chilli sauce is provided on the side for dipping instead. Pan mee - noodle soup with hand-kneaded and torn pieces of noodles or regular strips of machine-pressed noodles, with a toothsome texture not unlike Italian pasta. A variant popular in the Klang Valley is known as "Chilli Pan Mee", and which of cooked noodles served with minced pork, a poached egg, fried anchovies and fried chilli flakes which are added to taste. Chilli Pan Mee is accompanied with a bowl of clear soup with leafy vegetables. Popiah - Hokkien/Teochew-style crepe stuffed and rolled up with cooked shredded tofu and vegetables like turnip and carrots. The Peranakan version contains julienned bangkuang (jicama) and bamboo shoots, and the filling is seasoned with tauchu (fermented soybean paste) and meat stock. Another variation consists of popiah doused in a spicy sauce. Popiah can also be deep fried and served in a manner similar to the mainstream Chinese spring roll. Tau sar pneah ( - A famous Penang delicacy, this round-shaped Chinese pastry contains primarily green bean paste, and its ingredients include wheat flour, sugar and salt. It is also known as Tambun biscuits as it was widely believed that the pastry originated from Bukit Tambun, Penang. Its popularity as a delicacy has made this pastry one of the must-buy souvenirs from Penang. Wonton Mee - thin egg noodles with wonton dumplings, choy sum and char siu. The dumplings are usually made of pork or prawns, and typically boiled or deep fried. The