Ben Hor

Ben Hor Food & Travel Hi, I am Ben Hor.

(snakesolidus)
As a team of two, avid foodies and travelers going with the tag name "Eat And Travel Responsibly!", we started our foodie journey by providing a "Street Food Tour at Georgetown, Penang" job at Airbnb Experience platform, where it connected us with visitors from all around the world and ensuring that they have an unforgettable tasting experience in Georgetown, Penang, Malaysia. We w

ould explore new food gems on a weekly basis, showing people the beauty of our local food spots and introducing them to the traditional Penang dishes that feed our generations over the decades. Unfortunately due to career movement, we were required to relocate to Kuala Lumpur and this was when we focused our foodies journey through social medias....and here we are , present day!

30/05/2026

🐉🔥 The story of Hokkien Mee KL Style — the dark noodle legend of KL’s Chinatown.
Born in the 1920s in Petaling Street, where Hokkien Chinese immigrants brought their noodle traditions to KL and created something uniquely Kuala Lumpur. Restoran Kim Lian Kee (1927) is widely credited as the originator — and nearly 100 years later, their wok hei flames still dance in the same Chinatown street.
🍜 Thick yellow Hokkien noodles stir-fried over intense charcoal flames
🖤 Dark sweet soy sauce giving the signature jet-black color
🐷 Crispy pork lard cubes (chu yau char) — the soul of the dish
🦐 Prawns, pork, choy sum, fish cake — the classic toppings
🔥 Pure wok hei — that smoky aroma you can ONLY get from charcoal fire
⚠️ Important: This is the original non-halal version. Halal versions are available at modern KL restaurants — same fire, different protein. 🇲🇾
Plot twist: KL’s Hokkien Mee has NOTHING to do with Penang’s Hokkien Mee. Different cities, different dishes. Mind = blown 🤯
Tag a friend who’s chasing KL’s best wok hei 👇

29/05/2026

🥗🥜 The story of Pasembur Penang — the Mamak heritage legend that defines Padang Kota Lama.
Born in the 1940s along Penang’s historic seaside esplanade, where Tamil Muslim hawkers transformed humble ingredients into a multicultural masterpiece. Crispy golden cucur udang, fried tofu, sotong, hard-boiled eggs, fresh shredded cucumber, sengkuang, and bean sprouts — all chopped together and DROWNED in the legendary dark-orange sweet-spicy peanut sauce.
🔥 The secret? Mashed sweet potato in the sauce — adding natural sweetness, smoothness, and that iconic Pasembur depth that NO other rojak has.
Penang doesn’t share its sauce recipe. The Mamak uncles take it to their graves. 🤫
Tag a friend who’d queue at Padang Kota Lama for this 👇

28/05/2026

👑🍛 The story of Nasi Minyak Beriani Hari Raya Haji — the crown jewel of Malaysian Muslim celebrations.
When the korban meat (sacred sacrificial beef or mutton) is fresh and abundant, the most celebratory dish on every Malaysian Muslim family’s Hari Raya Haji table is this magnificent feast plate.
🌟 Fragrant basmati rice cooked in golden ghee with star anise, cinnamon, cardamom, and saffron
🌟 Korban beef braised slowly in rich yogurt-spiced gravy until falling-apart tender
🌟 Garnished generously with fried cashews, raisins, fresh mint, coriander, and edible flowers
🌟 Served on the open house table alongside rendang, sup tulang, and lemang
One plate. Three generations. A million blessings. 🤲
Selamat Hari Raya Aidiladha. Mintak maaf zahir dan batin. 🤍
Tag the family member you’d save the biggest portion for 👇

27/05/2026

🤲 The story of Sup Tulang Hari Raya Haji — the soup that carries the blessings of korban.
Born from the sacred Muslim tradition of korban (sacrifice), where the meat is divided three ways — for the family, for the neighbors, and for the needy. Fresh korban beef bones thick with marrow are slow-simmered for 6 hours with cinnamon, star anise, cardamom, ginger, and patience.
The marrow? Sucked straight from the bone with a metal straw — silky, golden, and unforgettable. 🦴✨
The ultimate symbol of Hari Raya Haji: sharing, patience, and family gathered around one bowl.
Selamat Hari Raya Aidiladha. Minta maaf zahir dan batin. 🤍
Tag a family member you’d share this bowl with 👇

26/05/2026

🌶️🔥 The story of Ayam Gepuk — Malaysia’s modern spice phenomenon.
Born in the warungs of Java, Indonesia — where “gepuk” literally means SMASH. Crispy fried chicken pounded into a fiery sambal of 20+ bird’s eye chilies, garlic, and palm sugar. Imported to Malaysia in 2012-2013 through legendary chains like Ayam Gepuk Pak Gembus, it became the defining spice challenge of a generation.
🇮🇩 Indonesian DNA. 🇲🇾 Malaysian soul. Pure modern street food legend.
Can YOU handle Level 5? 🌶️🌶️🌶️🌶️🌶️
Tag a friend who claims they can handle the spice 👇

24/05/2026

🌈 The story of Bubur Cha Cha — the Peranakan rainbow you can eat.
Born in the kitchens of Baba-Nyonya grandmothers across Melaka, Penang, and Singapore. This colorful coconut milk dessert combines deep purple taro, bright orange sweet potato, pale yellow yam, translucent sago pearls, and jewel-toned jelly cubes — all swimming in santan infused with pandan and gula melaka.
Served HOT in monsoon season ☔ or COLD on tropical afternoons ☀️ — the rainbow that comforts every Peranakan family for generations.
Tag a friend who needs more rainbows in their bowl 👇

23/05/2026

👑🍛 The story of Nasi Lemak Royale Kedah — the Sultan’s favorite nasi lemak.
Born in Alor Setar, the royal capital of Kedah (Malaysia’s oldest sultanate, dating back to 1136). What makes it different from every OTHER nasi lemak in Malaysia?
🟡 The rice is GOLDEN, not white — made with rich ghee instead of coconut milk
👑 Approved by the Sultan of Kedah himself — added to the palace’s official errand list
🍛 The legendary “banjir” pour — 6 different curries cascading onto one plate
⏰ Open until 2 AM — both breakfast AND late-night soul food
The most royal Malaysian breakfast you’ll ever taste. 🇲🇾
Tag a friend who’d road-trip to Alor Setar just for this 👇

22/05/2026

The story of Mee Bandung Muar - Johor’s ruby crown in a bowl.
🤯 Plot twist: It has NOTHING to do with Bandung, Indonesia! In Malay, “bandung” means “mixed” — and this legendary noodle dish was born in the royal town of Muar by Javanese-Malaysian cooks who created the most beautiful “mix” of egg noodles, tiger prawns, beef, poached egg, choy sum, and a ruby-red prawn-tomato-soya gravy that’s pure southern Johor magic.
One bowl. Endless stories. 100% Made-in-Muar. ❤️
Tag a friend who’d take the drive south just for this 👇
StreetFood FoodHistory MalaysianHeritage SouthernMalaysia JohorHeritage VisitJohor Foodie MalaysiaTrueAsia JavaneseMalay MeeBandung

21/05/2026

The story of Nasi Dagang Terengganu - the Sultan’s Coast in one breakfast plate.
Born along the East Coast where Malay fishermen have brought home ikan tongkol (tuna) for centuries. Mixed glutinous and regular rice steamed TWICE in coconut milk for that signature richness, paired with a glossy orange-red tuna curry and bright yellow turmeric-pickled acar.
Three colors. One plate. Pure east-coast morning magic. 🐟🌅
Tag a friend who’d road-trip to Kuala Terengganu just for breakfast 👇
StreetFood FoodHistory MalaysianHeritage EastCoastMalaysia TerengganuHeritage VisitTerengganu Foodie MalaysiaTrueAsia SultansCoast IkanTongkol

20/05/2026

🐟🌿 The story of Gulai Tempoyak Ikan Patin — Pahang’s river heritage in one claypot.
Born along the banks of Sungai Pahang, Malaysia’s longest river. The silver king of freshwater fish — ikan patin — caught at dawn by fishermen in wooden sampans, then simmered with fermented durian paste (tempoyak), turmeric, and bird’s eye chili.
What makes it uniquely Pahang? No lemongrass. No garlic. No onions. Just the fish, the tempoyak, and the river. The ultimate “less is more” philosophy.
Tag a friend who’d take the road trip to Temerloh just for this 👇

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