BRIEF: “Classic Penang-style sour fish broth with chunky fish pieces and fresh toppings.” SOOT’S TAKE: This may well be my favorite Malaysian dish. The flavors are sublime — tangy, savory, and deeply aromatic. Whatever madness led to combining mackerel, tamarind, shrimp paste, and pineapple, I’m glad it happened—and that it remains accessible to all. I haven’t had a bad one. Yet.