White tablecloth? Confounding cutlery? Snooty waiters? A roof? No thanks. In Malaysia, the best food is served in the humblest surroundings and involves the least amount of fuss. Countless vendors serve delicious dishes from mobile carts, stalls and shophouses, many still employing recipes and techniques handed down from previous generations. And in addition to informality, ubiquity and quality, you’re also spoilt for choice – on a single street, such as Lorong Baru in George Town, Penang, you’re likely to encounter Malay, regional Chinese, South Indian and Western cuisines.