Hit the highway: Penang
The variety of all the culinary influences can be experienced most deliciously with the soups. These feature an astonishing array of noodles: thick, thin, flat and every permutation thereof, made of eggs or rice and various flours. Malaysian food is a riot of herbs and spices: lemon grass, ginger, garlic, shallots, coriander, cumin, aniseed, cinnamon, cardamom, turmeric and fresh chilies. When Penang's menu says "hot," it really is. The peanut pancake is a must for dessert.