A combination of Penang loh mee and Penang hokkien mee (prawn mee as we know it in KL). Penang loh mee can be a rather divisive dish, as the thick and spiced gravy can be a bit much for those who are not used to it. Cham loh would be ideal for first-timers as the dish consists of both the loh mee gravy and the prawn mee broth. The prawn broth does help to lessen the starchiness and adds a spicy twist to the overall dish. The best of both worlds.