Penang finally have their Michelin Guide feature and introduced a few Bib Gourmand in the list, which surprisingly included this place.

Serving their curry mee with pig blood instead of duck blood, due to the food safety concern. So they have stop using duck blood because there’s no longer a supply of it.

The curry mee itself I won’t say it is the best unfortunately, as it seems more diluted to me. But the chilli paste do helped to make the taste stronger and spicy.