Thursday, September 24, 2009


Location : Perak Road ( in front of Joo Huat Reataurant )

Business Hours : 2.00pm - 10.00pm ( close on Monday )

Price :

Wednesday, September 23, 2009

Roti Bakar

Ever had any authentic roti bakar experience?

Toh Soon Cafe
Next to:
184 Campbell Street,
10100 Georgetown, Penang

This is the bread toasting process. Once you have decided on the type of breads you want, either normal (or hainanese), coffee marble or chocolate. The staff will start to toast the bread according to the orders.

There are few fillings that you can put onto the bread; a choice of kaya, peanut butter or even butter with sugar. The kaya and the peanut butter are self made by the owners. As a matter of fact, the owners themselves also own a bakery which produces all the breads used here.

Each plate of toasted bread or steamed bread costs RM1.60 and comes with two pieces each. The half boiled eggs and drinks sold here costs RM1.20 respectively. So the price calculation is straightforward and easy to remember.

Pan Mee

Where : Hou Mei Yuen, Malvest Plaza at Bukit Jambul, located at the low cost flat facing a small field. The stall is at the ground floor shoplot but the seatings are extended to a wide surrounding. In order words, enjoying pan mee here is at open air environment.

The pan mee here is what we called HVM mode – High Volume Manufacturing because the pan mee is cooked in masses than individually prepared. You put your orders on a piece of chit sheet and pass to the workers.

Then the workers will prepare the portion based on the size you want, Small, Large, XL, XXL, XXXL (Yes, you read it right). The pan mee comes in either thin or flat noodle and you get a bowl of soup with two fishballs if you ordered a dry one. The pan mee can be quite salty and the colour is dark brown, possibly too much of soy sauce inside.

The Pan Mee cost between RM 3.00 to RM 4.30.

Where : BB Kopitiam (Near Sunshine Square)

The sauce is basically sliced chili in soya sauce but this one has a cut lime added as well. So besides, the spicy and salty taste, you will get the sour taste to accompany for the pan mee.The BB pan mee closed on every Wednesday and each bowl of pan mee cost RM3.00-RM3.50.

Curry Mee

This Curry Mee stall is famous among the school girls from nearby Convent Datuk Keramat. This stall sells koay teow th’ng as well.

This shop is located diagonally opposite the Esso station and in front of an electrical shop. Finding parking is a bit tough as it is a small one way street. We parked behind the Honolulu Cafe (previously Federal Cinema) and walked over to this shop.

The curry mee here has the white coloured soup and generous amount of ingredients. Also, it has a fish ball which is something different from other curry mee.

Each bowl of curry mee cost RM2.50 and the stall normally operates in the morning.

Tuesday, September 22, 2009

Char Koay Kak

Location : Kimberley Street ( in front of P.H.G. Enterprise Sdn. Bhd. building )
Business hours : 7.30am - 11.30am
Price : RM1.90 - RM 2.60

Wednesday, August 26, 2009


Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences.

Rice tends to be a staple food in Malaysia as in most countries in the region. The rice eaten in Malaysia tends to be the local variety of rice or fragrant rice from Thailand, its northern neighbour. Quality Indian basmati is used in biryani dishes due to its long grained shape, fragrance and delicate flavour. Japanese short grain rice and others are slowly entering the Malaysian diet as Malaysians expand their culinary tastes to new areas.
Noodles are another popular food. Noodles such as Bee Hoon , Kuay Teow, Mee, Mee Suah, Yee Meen, and others provide a source of carbohydrate besides the ubiquitous serving of rice that accompanies every meal.

Indian style bread such as naan, puri, roti canai, thosai and idli are commonly eaten by most Malaysians as part of breakfast. Western style bread is a relatively new addition to the Malaysian diet, having gained acceptance in the last generation.

Food Type :

Indigenous Malaysian cuisine has been influenced by Chinese, Indian, Thai and many other cultures to produce an entirely new and rich cuisine of their own. Many Malay dishes revolve around a Rempah, which is a spice paste or mix similar to an Indian Masala. Rempahs are made by grinding up fresh and/or dried spices and herbs to create a spice paste which is then sauteed in oil to bring out the aromas.

Malay food :

Kangkung belacan' is water convolvulus wok-fried in a pungent sauce of shrimp paste (belacan) and hot chilli peppers. Various other items are cooked this way, including Petai (which is quite bitter when eaten raw; some older generation Malays still eat it as is) and yardlong beans.
Keropok lekor, a specialty of the state of Terengganu and other states on the east coast of Peninsula Malaysia, is a savoury cake made from a combination of batter and shredded fish. Sliced and fried just before serving, it is eaten with hot sauce.
Kuih is usually a cake eaten during the morning or during midday.
Ikan Bakar, grilled/bbq-ed fish with either chilli, kunyit (turmeric) or other spice based sauce.
Ketupat and rendang is served normally on Hari Raya festival .
Nasi Lemak - a rice cooked with coconut milk and served with anchovies, roasted nuts, cucumbers,a slice of egg, a chili paste known as sambal and a choice of curries & rendang
Nasi Dagang is the Nasi Lemak of east coast Peninsula Malaysia, in the state of Terengganu and Kelantan.
Nasi Kerabu is a type of rice which is blue in colour (dyed by a kind of blue flower), originated in Kelantan state.
Nasi Paprik originated from southern Thailand, rice with "lauk", typically chicken.
Nasi Goreng Kampung a type of fried rice, traditionally flavored with pounded fried fish (normally mackerel), though recently fried anchovies are used in place of it.
Lontong is a yellowish creamy soup mix with mee hun and ketupat.
Soto Soup with mee hun or ketupat
Apam Balik - a bread like puff with sugar, corn, and coarse nut in the middle.
Pulut- Glutinous rice serve with either rendang or coconut and brown sugar
Serunding - Shredded meat in a form of meat floss with spices.
Nasi Berlauk - Plain rice served with different variety of dishes
Ayam Percik - grilled chicken with spicy sauce

Malaysian Indian Food :

Malaysian Indian cuisine of the ethnic Indians in Malaysia is similar to its roots in India. Hands are washed before and the right hand is used during the meal.
Banana leaf rice is white rice served on banana leaf with an assortment of vegetables, curry meat or fish and papadum.
Thosai (in Johor Bharu spelt Dosai) is a batter made from lentils and rice blended with water and left to ferment overnight. The batter is spread into a thin, circular disc on a flat, preheated pan, where it is fried with a dash of edible oil or ghee until the dosa reaches a golden brown colour. Then the thosai may optionally be turned over on the pan, and partially fried. The end product is neatly folded and served. Thosai is served with sambar (vegetable curry) and coconut chutney.
Idli is made from lentils (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold and steamed. Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments.
Putu Mayam (String hoppers/ Idiyappam) is a sweet dish of rice noodles with coconut and jaggery as main ingredients. It is served with grated coconut and jaggery, or, unrefined block sugar. In some areas, gula melaka (coconut palm sugar) is the favourite sweetener. Putu piring is a version of putu mayam in which the rice flour dough is used to form a small cake around a filling of coconut and brown sugar.
Biryani is a rice dish from the made from a mixture of spices, basmati rice, meat/vegetables and yogurt. The ingredients are ideally cooked together in the final phase and is time-consuming to prepare. Pre-mixed biryani spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably.
Chapati is a type of bread originated from Punjab. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Chapatis are usually eaten with vegetable curry dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.
Curries Malaysian Indian curries uses a lot of spices, coconut milk, and curry leaves. Some of the most popular curries include Chicken Curry, Fish Curries, and Squid Curry.
Mamak (Indian Muslims) dishes have developed a distinctly Malaysian style. One of the most popular kinds of food by the Indian Muslims is called "nasi kandar".

Nasi kandar originally came from Penang. Also available throughout the country, the omnipresent Mamak stalls or restaurants are particularly popular among the locals as they offer a wide range of food and some outlets are open 24 hours a day. They're fast, economical and perfect as a meeting place for a drink and snacks.
Roti canai is a thin bread with a flaky crust, fried on a skillet and served with condiments. It is sometimes referred to as roti kosong. In Singapore, it is referred to as prahta.
Roti telur is a roti canai with egg in it. Telur means egg.
Mamak rojak is a variant of rojak consisting of substantial ingredients like boiled potatoes and hard-boiled eggs. Also known as 'pasembur'.
Maggi goreng is a dish of fried Maggi instant noodles with flavouring (usually curry), vegetables, egg, tofu and occasionally chicken.
Nasi Kandar is white rice or briyani rice served with other dishes of curry either with chicken, fish, beef, or mutton and usually with pickled vegetables too. It is usually accompanied by some Papadums.
Nasi Lemak is rice steamed with coconut milk to lend it special fragrance. It is served with anchovies, peanuts, cucumber and a chili paste known as "sambal". The mamak variety of "sambal" tends to be a bit more spicy whereas the malay version of "sambal" in a nasi lemak tends to be on the sweet side.
Teh tarik literally meaning "pulled tea", is a well-loved drink amongst Malaysians. Tea is sweetened using condensed milk, and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass, repetitively. The higher the "pull", the thicker the froth. The "pulling" of tea also has the effect of cooling down the tea. Teh tarik is an art form in itself and watching the tea streaming back and forth into the containers can be quite captivating.

Malaysian Chinese Food :

Malaysian Chinese food in Malaysia is derived from mainland Chinese cuisine but has been influenced by local ingredients and dishes from other cultures though it remains distinctly Chinese. Most Chinese meals have pork as their sub-ingredient, but due to the popularity and unique taste of the actual food, there are chicken options available for the local Malays (most Malays are Muslims, and Islam forbids them from eating pork). Some Chinese food restaurants nowadays can be found serving halal food i.e. food without ingredients that are forbidden by the Islamic religion. Chinese restaurants serving food in Halal can introduce a wider range of customers to it.
Bak Kut Teh (pork ribs soup). A soup cooked with herbs, garlic and pork ribs which have been boiled for many hours. The city of Klang is famous for it. In some towns, additional ingredients include sea cucumber and abalone. Bak kut teh is believed to have medicinal properties.
Bak Chang. Chinese Rice Dumpling made from glutinous rice wrapped in leaf along with pork, Shiitake mushrooms, nut and salted egg yolk of a duck's egg.
Bakkwa Known also as barbecued pork and it literally means dried meat. This delicacy is sold everywhere throughout Malaysia and is especially popular during the Chinese New Year celebrations period.
Pao also known as bao, is a steamed bun made of wheat flour, with fillings of various types of meat. It is usually a menu item found in Dim Sum places, although these days it can be seen in most coffee stalls.
Bread with curry chicken, chicken cooked in curry with a covering of bread. Found in the town of Kampar.
Cantonese Fried Mee. Deep fried thin rice noodles served in a thick white sauce. The sauce is cooked with sliced lean pork, prawns, squids and green vegetables such as choy sum. It is one of the common Chinese foods in Malaysia.
Chai tow kway is a common dish in Malaysia and Singapore, also known as fried
radish cake, it is made of rice flour and white radish.
Char Kway Teow Stir fried rice noodles with prawns, eggs (pork or chicken), chives and beansprouts. Usually, with an option of cockles as well.
Chee cheong fun is square rice sheets made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets.
Curry Mee A bowl of thin yellow noodles mixed with beehoon (rice vermicelli) in spicy curry soup with coconut milk with dried tofu, prawns, cuttlefish, chicken, mint leaves and topped with a special sambal.
Duck noodle soup is famous in Penang food stalls, ingredients include duck meat in hot soup with mixed herbals and slim white noodles mee-sua.
Fuzhou cuisine can be found in the Sitiawan area. Specialities include Kong piang.
Ginger Duck Mee Egg noodles cooked with duck stew. The duck is stewed with ginger in black sauce. This dish is available only from selected restaurants in Kuala Lumpur and the Klang Valley as the duck stew can be cumbersome to prepare.
Hainanese Chicken Rice steamed chicken served with rice cooked in margarine or chicken fat & chicken stock and chicken soup. The rice is usually served in a bowl or a plate but in Malacca (a historical town), the rice is served in the form of rice balls.
Hokkien Mee A dish of thick yellow noodles fried in thick black soy sauce and pork lard which has been fried until it is crispy.

Hokkien Mee or Hae Mee or Prawn Mee (Penang) This is a bowl of yellow mee and meehoon (rice noodles) served in soup boiled from prawns, boiled egg, kangkong vegetable and chilli.
Kaya toast or Roti bakar is a traditional breakfast dish.

Kaya is a sweet coconut and egg jam, and this is spread over toasted white bread. Traditionally served with a cup of local coffee/tea and soft-boiled eggs in light/dark soya sauce & grounded white pepper.
Kway chap. Teochew dish of rice sheets in dark soya soup, served with pig offal, tofu derivatives and boiled eggs.
Loh Mee . A bowl of thick yellow noodles served in a thickened soup made from egg, flour, prawn, pork slices and vegetables.
Mee Hoon Kor
Ngah Choy Kai (Bean sprouts chicken) of Ipoh is similar to Hainanese chicken rice. The steamed chicken are served with light soya sauce flavoured with oil and with a plate of beansprouts. This dish is favourited by all Malaysians.
Ngah Po Fan Also known as Claypot Rice/Sha Po Fan is a claypot chicken rice dish. It is basically chicken rice cooked over high heat in copious amount of soy and oyster sauce. Dried salted fish is optional but highly recommended.
Pan Mee or Ban Mian is a Hokkien-style egg noodle soup, some forms of Ban mian, comprises hand-kneaded pieces of dough, while others use regular strips of noodles.
Popiah Hokkien/Chaozhou-style rolled crepe spring roll style , stuffed mainly with stewed vegetables, usually shredded tofu, turnip and carrots. Other items may also include egg, Chinese sausage ("lup cheong").
Rojak A fruit salad with a topping of thick dark prawn paste and some sliced fried 'yau cha kwai'.
Fried Mee Hoon Rice noodles stir fried with various ingredients such as barbecued pork, fish cake, carrots etc. Some restaurants may use different ingredients but the noodles should have the distinct Sin Chow Fried Rice Noodle taste.

Tau foo fah or Dau Huay is a curdled version of soya bean milk and is flavoured with syrup. It looks much like Tau Foo but it is very tender. Sold in many places. It is a popular dessert among Malaysians and Singaporeans.
Tong Sui, Chinese dessert with a lot of variety. Basically a sweet drink with different ingredients such as black beans, sea coconut, yam, sweet potato, longan and others.
Vegetarian dishes, In some towns in Malaysia, there are vegetarian restaurants that serve vegetarian dishes which resembles many meat dishes in look and even taste although they are made solely from vegetarian ingredients. You can get vegetarian roast pork, steamed fish with skin and bone, chicken drumstick complete with authentic looking bone, etc.

Wantan Mee, Chinese noodles with Chinese dumpling, chooi sam and BBQ pork . Dumpling are usually made of Pork and/or prawns. The noodles may be served either in a bowl of soup with dumplings or on a plate with some dark soya sauce flavoured with oil and slices of roast pork and vegetable. For the latter, the dumplings will be served in a separate bowl with soup.
Wu Tau Guo, is yam cake that is made of mashed yam and rice flour. It has deep fried onion and shrimp on top, and usually served with red chilli paste.
Yong tau foo is a soup dish with Hakka origins but is accepted by Malaysian all races. Brinjals, lady fingers, fried tofus, chillies are stuffed with fish paste, rice flour and flavourings.
Yau Zha Gwai or Eu Char Kway or You Tiao is Cantonese doughnut, a breakfast favourite eaten either like a doughnut--with coffee, or as a condiment for congee. It is shaped like a pair of chopsticks, stuck together. The name itself amusingly translates into "greasy fried ghosts".
Zuk or zhou is
congee, a rice porridge that comes with such ingredients as fish slices, chicken breast, salted egg, century egg and minced pork. Mui is the teochew version of rice porridge, and is usually more watery with visible rice grains. It is often cooked with sweet potato and served with an assortment of Chinese dishes like vegetables, meat and salted egg.

Nyonya food :

Nyonya food was developed by the Peranakan people of Malaysia and Singapore. It uses mainly Chinese ingredients but blends them with South-East Asian spices such as coconut milk, lemon grass, turmeric, screwpine leaves, chillies and sambal. It can be considered as a blend of Chinese and Malay cooking.
Examples of Nyonya dishes include:
Asam Laksa A bowl of thick white rice noodles served in a soup made of fish meat, tamarind, onion, basil, pineapple and cucumber in slices.
Laksa lemak is a type of laksa served in a rich coconut gravy.
Perut Ikan is a spicy stew (of the asam pedas variety similar to asam laksa) comprising mainly vegetables/herbs and getting its distinctive taste mainly from fish bellies preserved in brine and daun kaduk (The Wild Pepper leaf is from the Piper stylosum or the Piper sarmentosum).
Nasi Ulam is a herbed rice comprising a variety of herbs (daun kaduk, daun cekur, daun kesum etc.) shredded thinly and mixed raw into hot rice with pounded dried shrimp (hae bee) and salt fish (kiam hu) and chopped shallots.
Kerabu Bee Hoon is a salad dish comprising rice vermicelli mixed with sambal belacan, honey lime (limau kesturi/calamansi) juice, and finely-chopped herbs and spices. Other famous salad dishes are kerabu bok nee (black fungus/tikus telinga), kerabu kay (chicken), kerabu kay khar (chicken feet), kerabu timun (cucumber), kerabu kobis (cabbage), kerabu kacang botol (four angled bean), kerabu bak poey (pork skin).
Itek Tim or Kiam Chye Ark Th'ng is a soup whose main ingredients are duck and preserved mustard leaf and cabbage flavoured with nutmeg seed, Chinese mushrooms, tomatoes and peppercorns.
Jiew Hu Char is a dish made up mainly of shredded vegetables like turnip, carrot, and cabbage and fried together with thinly shredded dried cuttlefish.
Ter Thor T'ng' (pig's stomach soup) requires a skilled cook to prepare and deodorise the ingredients, using salt, before cooking. Its main ingredients are pig's stomach and white peppercorns.
Kiam Chye Boey is a mixture of leftovers from Kiam Chye Ark Th'ng, Jiew Hu Char, Tu Thor Th'ng and a variety of other dishes. "Boey" literally means "end".
Otak-otak is a fish cake grilled in a banana leaf wrapping. The town of Muar is famous for it. The Penang Otak Otak is steamed, not grilled and the distinct flavour and aroma or daun kaduk and coconut milk is clearly evident in this unique version.
Ayam pongteh, a chicken stew cooked with
tauchu or salted soy beans and gula melaka. It is usually saltish-sweet and can be substituted as a soup dish in peranakan cuisine.
Ayam buah keluak, a chicken dish cooked using the nuts from Pangium edule or the "Kepayang" tree, a mangrove tree that grows in Malaysia and Indonesia.
Cincalok, a distinctly Peranakan condiment made of fermented shrimp
Se Bak, pork loin, marinated overnight with herbs and spices, cooked over a slow fire and simmered to perfection.
Acar - various pickled meats and vegetables like acar keat lah (honey lime/calamansi), achar hu (fried fish), acar kiam hu (salt fish), acar timun (cucumber), acar awat (mixed vegetables).
Ngoh Hiang (so called because of the use of Chinese five spice powder to flavour the mined meat), also known as Lor Bak (so called because of the lor or starch-based dipping sauce) is a fried, sausage like dish made from minced pork rolled up in soya bean curd sheets and deep fried.
Masak Lemak is a style of cooking vegetable stew that makes liberal use of coconut milk. There are various versions of masak lemak. One example uses spinach as the main ingredient. In another version sweet potato is the main ingredient.
Masak Titik is a style of cooking vegetable soup that makes liberal use of peppercorns. One version uses watermelon rind as the main ingredient. Another makes use of green or semi ripe papaya.
Lam Mee is long yellow rice noodles cooked in a rich gravy made from the stock of prawns and chicken. It is always served at birthdays to wish the birthday boy or girl a long life, and is also known as birthday noodles.
Masak Belanda is a dish made from sliced pork and salt fish simmered together with tamarind juice.
Nasi Kunyit (Translated into English as "Turmeric Rice") is glutinous rice cooked with turmeric colouring and is usually served with coconut milk chicken curry, "Ang Koo" (Literally "Red Tortoise", a Nyonya Cake) and Pink-dyed hard-boiled egg(s) as a gift of appreciation in celebration of the 1st month of a newly-born child.

Cross-cultural influence :

Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian curry, and made it more dilute and less spicy to suit their taste.
noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born.

Desserts :

Desserts in Malaysia tend to make use of generous amounts of coconut milk. Some common desserts include:
Cendol. Smooth green rice noodles in chilled coconut milk and gula melaka (coconut palm sugar).
Ais kacang (also known as air batu campur or just ABC. "'air batu' is ice in Malay") Sweet corn, red beans and cincau (grass jelly) topped with shaved ice, colourful syrups and condensed milk.
Pulut hitam. Black glutinous rice porridge cooked with sago and served hot with coconut milk.
Bubur cha cha. Yam and sweet potato cubes served in coconut milk and sago, served hot or cold.
Honeydew sago.
Honeydew melon cubes served in chilled coconut milk and sago.
Pengat (Tapioca and Banana) a thick brown sugar mixed together with
coconut milk, the fruits mentioned and boiled.
Sago Gula Melaka (Sago, Coconut Cream and Palm Sugar) Cooked translucent sago with coconut cream topped with palm sugar syrup.
Pineapple tarts
A huge variety of tropical fruits are commonly served as desserts in Malaysia. The most famous is possibly the
durian. Other popular fruits local to Malaysia include mango, pineapple, watermelon, jackfruit, papaya, langsat, rambutan, star fruit, banana and mangosteen.
Some of the foods are similar to the food of its neighbouring countries. Due to its diversity in cultures, there is a wide variety of different foods available.

Tourism : Petronas Twin Tower

Tourism is travel for recreational, leisure or business purposes. The World Touris Organization defines tourists as people who "travel to and stay in places outside their usual environment for more than twenty-four (24) hours and not more than one consecutive year for leisure, business and other purposes not related to the exercise of an activity remunerated from within the place visited". Tourism has become a popular global leisure activity. In 2008, there were over 922 million international tourist arrivals, with a growth of 1.9% as compared to 2007. International tourism receipts grew to US$944 billion (euro 642 billion) in 2008, corresponding to an increase in real terms of 1.8% on 2007

Malaysia is rank in Top 15 most visited cities by international tourists in 2007.

The Petronas Twin Towers (Malay: Menara Berkembar Petronas) (also known as the Petronas Towers or just Twin Towers), in Kuala Lumpur, Malaysia are twin towers and were the world's tallest buildings before being surpassed by Taipei 101. However, the towers are still the tallest twin buildings in the world. They were the world's tallest buildings from 1998 to 2004 if measured from the level of the main entrance to the structural top, the original height reference used by the United States Council on Tall Buildings and Urban Habitat from 1969 (three additional height categories were introduced as the tower neared completion in 1996).

The Petronas Twin Towers were the tallest buildings in the world until Taipei 101 was built, as measured to the top of their structural components (spires, but not antennas). Spires are considered integral parts of the architectural design of buildings, to which changes would substantially change the appearance and design of the building, whereas antennas may be added or removed without such consequences. The Petronas Twin Towers remain the tallest twin buildings in the world.

The Willis Tower and the World Trade Center towers were each constructed with 110 occupied floors – 22 more than the Petronas Twin Towers’ 88 floors. The Willis Tower and the World Trade Center’s roofs and highest occupied floors substantially exceeded the height of the roof and highest floors of the Petronas Twin Towers. The Willis Tower’s tallest antenna is 75 m (246 ft) taller than the Petronas Twin Towers’ spires. However, in accordance to CTBUH regulations and guidelines, the antennas of the Willis Tower were not counted as part of its architectural features. Therefore, the Petronas Twin Towers exceed the official height of the Willis Tower by 10m, but the Willis Tower has more floors with occupied office space at a higher level.

This towers feature a skybridge between the two towers on 41st and 42nd floors, which is the highest 2-story bridge in the world. The bridge is 170m above the ground and 58 m long, weighing 750 tons. The same floor is also known as the podium, since visitors desiring to go to higher levels have to change elevators here. The skybridge is open to all visitors, but free passes (limited to 1700 people per day) must be obtained on a first-come, first-served basis. Visitors are only allowed on the 41st floor as the 42nd floor can only be used by the tenants of the building.

The main bank of Otis lifts is located in the centre of each tower. All main lifts are double-decker with the lower deck of the lift taking passengers to odd numbered floors and upper deck to even numbered floors. In order to access an even numbered floor from ground level, passengers are required to use an escalator to access the upper deck of the elevator.