Ho Ping Coffeeshop on Penang Road is famous for quite a few things - but Penang "lor bak" is foremost among them. Rivalling the famous version at Kheng Pin Coffeeshop (http://chowhound.chow.com/topics/871474) down the road, Ho Ping's rendition also has those tasty meat-rolls called "lor bak" in Penang ("ngoh hiang" in Singapore), prawn fritters, Taiwanese sausage, tofu, fish fillets, shrimp-topped hard tofu, and century eggs with pickled ginger. The deep-fried platter comes with two types of dip: the "lor" (a dark-brown, sticky sauce with egg threads running through it) which gave the dish its name, and a spicy chilli dip. Delish!
The other must-not-miss, of course, is the "bak moey" or pork porridge, cooked Teochew-style with cooked rice grains in a savoury pork broth. The pork porridge contained all manners of pig parts: kidney, intestines, stomach, liver, brain and minced pork. Topped with chopped scallions and a generous dusting of white pepper powder, it's absolutely the best pork porridge you'd ever have in Georgetown.
Ho Ping Coffee Shop
(intersection with Kampung Malabar)