Street food or hawker food that are available.
After loosing touch with Chee Meng Wantan Mee, we have finally got them back on our radar. They are now back in their old spot at “Tai Wah Cafe” on Agryll Road. After moving out of Thong Seng late last year, they went for a self proclaim holiday until the 7th day of the Chinese Lunar calender. Business is as usual and will be closed on every Tuesdays.
Popularity: 6% [?]
云吞面是起源于广州。据说，此食品在唐宋时已传入广东。至于广东何时用“云吞”二字取代“馄饨”之称，则无从考证。经几百年后的今天, 云吞面已经是谱罗大众绝不可缺的街头面食,在华人心目中有不可取代的地位. 随着华人移民的增加,在不同国家和区域里的云吞面也各有各精彩.在这儿暂别不谈历史, 不如大家一起来研究一下大马和香港两地的云吞面有何不同之处, 了解面条区分之余, 分享怎样吃云吞面才是最赞.
我和我丈夫俩人,素来喜爱吃猪油渣.别看那脆脆小小块的“渣”.放下一小匙乃有画龙点睛之效.某些食物若不配上它同吃,味道显然有差异.
不论是云吞面或是炒粿條，用“猪油和猪油渣”来烹调， 才能带出它原有的特色和香味。无可否认，现今社会每样都强调“吃得建康”。但不是叫你每天都吃炒粿條，云吞面呀！偶而尝一尝也无妨吧？什么东西多吃也有害. 例如Vitamin A, B, C够好了吧？若你吃得太多，它令你的肝脏负荷不来而倒至损坏. 那还有什么是好的呀? 不是“猪油”不好，而是现代人少做运动，怕肥才不敢吃.真可惜！你们该知道为何槟城的小食比吉隆坡来得有水准吧？虽然槟城好吃的越来越少，但有些还仍然保存着传统的烹调方式。
讲了老半天还没提到好吃的云吞面应该是怎样的呢？!
新鲜出炉的云吞面条其实是不鼓励现做现吃, 若你现煮, 会感觉吃面团一样, 毫无咬劲. 听前辈说, 云吞面条必须经过“走碱液”的步奏, 让它蒸发, 才算合格. 最理想的是放 置4天. 经过“走碱”的面条吃起来特别爽口而且有弹性. 现今讲求快速生产, 面家多以现做现批, 或最多“走碱” 2天而已.
查看书籍发现, 原来传统的云吞面条是用大茅竹竿即“竹升” 打压出来的, 称之为”竹升面”。面团经过用手搓面处理后，用“竹升”压打2小时, 全凭经验, 功夫和恒心.
云吞面有三类: 全蛋面, 半蛋面, 水面
全蛋面以鸭蛋和面，绝不加一滴水, 打出来的面条爽滑韧性好，蛋味香浓。
另一种是半蛋面，用鸭蛋与一定比例的水调配和面，面条爽滑可口，口感细腻。
水面则不放蛋, 煮后呈半透明, 和以上两种相比,没香味, 需靠酱汁拌味.
本土人民多喜爱味道脓郁的干捞云吞面.
酱汁做法是用酱清，黑酱油，蚝油，麻油，混入少许上汤和纯正猪油或烧猪油一起捞。配上半肥廋叉烧，肥美菜心，酸度适中的奄制青辣椒和皮薄陷美的水煮云吞或酥脆炸云吞，在洒上葱粒, 香脆可口的猪油渣…哇！简直是无敌的配搭呀, 满足满足！
而本地的汤头是以江鱼仔, 黄豆, 猪大骨熬煮而成, 有独特的清香甜味.
以我各人口味，我喜爱吃干捞，特别是干干的, 还有缺一不可的猪油渣！不防试一试.
马来西亚干捞云吞面
云吞汤
酥脆炸云吞
香脆可口猪油渣 
~
半肥廋的叉烧
然而香港与马来西亚的云吞面版本完全不同, 他们讲究的是面条质感和弹性, 细得像米粉般幼, 配上大地鱼干上汤, 爽脆鲜味的大虾云吞(完全没放猪肉), 用韭黄段来点缀. 这就是名副其实的现代香港云吞面!
面条能够不易吸水还要有蛋香，爽滑而弹牙，鸭蛋就是秘诀.
汤头用猪骨, 虾米, 虾子和大地鱼干以文火一起熬煮，汤必须澄清透澈，味道浓，才可突显云吞和面条的色泽和口感。
云吞皮包上新鲜大虾和虾子, 口感十足, 鲜甜带有咸香. 一乐也.
香港干捞面决不像大马般的捞酱汁, 他们的非常简单, 只是捞猪油和虾子(干虾蛋)一起同吃.
无论是大马或香港都各有千秋.那您又有什么看发呢? 那一种是您的最爱? 有谁能介绍好的云吞面家吗？
弹牙十足的鸭蛋面条
鲜虾云吞
看那大虾!
Popularity: 24% [?]
When one mentions Char Koay Teow (CKT) ones mind would first think of Penang. Penang is infamous with many ‘famous’ Char Koay Teow stalls that are frequented by their own band of fans. Each CKT stalls stirs up their own distinctive style of Char Koay Teow decorated their own choice of toppings. Some come with crab meat, some come with mantis prawns. But for me only the simple and yet flavour complex plate of CKT can satisfy my desire and scourge.
Today I won’t dwell on what I like, but talk about the choices CKT that we can choose from at Lorong Selamat. Yes, it is plural. There are now 3 stalls of CKT to choose from on the famous Lorong Selamat. We decided to talk or write about Char Koay Teow becasue we have just posted about Hoe Peng which was also located on Lorong Selamat.
First one on the list is the latest addition of Char Koay Teow stalls at Lorong Selamat. This particular CKT stall is housed in Midtown coffee shop, which is opposite of Kedai Kopi Dan Ice Kacang. This particular stall is run by two individuals, a Chinese lady and an Indian friend name Sam. This stall does not only serve CKT, they also sells various fried rice.
To taste the “wok hei” of CKT, we normally go for the CKT without egg and chilli. The CKT at Midtown had luscious amounts of plump and juicy bean sprouts, the prawns were firm but lack some of the sea fresh taste; the Koay Teow was springy and whole. The CKT at Midtown was not oily, which can be judge from the amount of oil left on the plate.
The CKT with egg in Midtown had the fragrance of egg but the egg did not stick to the strands of Koay Teow as it suppose to. The beansprout were juicy, the lard bits used in the CKT although nice, it lacked the fragrance and texture of bits that we have had at other places. To summarise the CKT in Midtown, it is a healthier and homey style of CKT which is not oily, not too dry and that uses a wider bodied springy Koay Teow noodles.
Taste & Texture: 3.5/5
Money Value : 3.8/5 (Reasonable -RM4.30 with medium to big size prawns and sufficient koay teow portion)
Atmosphere: 3.2/5 (Average food court but have big fans to cool you down from the weather)
Then we have next on the list is the KTG Char Koay Teow (a.k.a Ah Guan) stall located out side Kedai Kopi Dan Ice Kacang. This Ah Guan’s stall has taken over the spot of the original Lorong Selamat CKT which was run by the famous bad tempered lady wearing a red chef hat and protective goggles. Ah Guan took over the spot of the lady after she bought a lot further down the road and moved in. Ah Guan not only ‘inherited’ the famous spot but also the trademark of wearing protective goggles. Not only the CKT stall has changed at Kedai Kopi Dan Ice Kacang, even the proprietor of the coffee shop has also changed ownership. No more rude and nasty skinny lady asking customers to order drinks!
Ah Guan’s CKT has a heavier “wok hei” which one could taste immediately at the first mouthful. But with the “wok hei” come with it an oilier plate and the Koay Teow was in pieces and not in long strands. The egg was not moist and adhering to the pieces of Koay Teow, but it had the fragrant of fried egg. The prawns used were big and with the taste of the sea, but was over firm and lack the sweetness. The prawns were slightly bigger then the prawns used by Midtown CKT, but the prices also differ per serving size and variation as compared to Midtown’s. In summary, Ah Guan’s CKT is not cheap, had lots of “wok hei” which we personally find a bit over and the Koay Teow were in pieces and dryer but oilier in some sense.
Taste & Texture: 3.6/5
Money Value : 3.5/5 (RM6.00 – Prawns were big but not sweet and portion was insufficient)
Atmosphere: 3.2/5 (Entrance is oily and affects the car parked at the oppostite row of shops)
The last and most famous Char Koay Teow on Lorong Selamat is the plates fried by the lady in red. Red not only for the hat she wears but also for her temper. But after much research about her CKT stall, we understand why she is who she is. Imagine having to fry hundreds of plates of CKT and having to remember all the weird requests?! Even I would get frustrated and forget what is what. The lady as mentioned earlier has moved to a self-owned coffee shop call Heng Huat Cafe just a few doors down the road. She still trademarks the red hat and goggles that she always seen with while at the wok.
Heng Huat’s CKT uses big prawns that are synonymous with the CKT stalls on Lorong Selamat. Their prawns were big and juicy, they had that firm and springy texture and tasted sweet and fresh(sea fresh taste). The Koay Teow noodle strands were whole and soft and springy in texture. The Koay Teow noodles that she uses are of narrower body. The “wok hei” and seasoning was just right, not overwhelming. Another thing that we like about the ladies’ CKT is that the egg is properly done and adheres to the strand of Koay Teow. But portion and price wise, for us it is insufficient. I guess that is why other hawker food is flourishing around the CKTs.
Taste & Texture: 4.0/5
Money Value : 3.7/5 ( RM6.50 Big tasty prawns but portion not enough lah!)
Atmosphere: 3.3/5 (Coffee shop still new and clean and not so warm)
Basically, me and my wife were and still are anti Lorong Selamat Char Koay Teow persons due to the exorbitant prices that they charge just because they use big prawns in their Char Koay Teow. But after tasting the Heng Huat CKT and understanding why the lady is who she is we have change our perception a bit. Although we like the taste of her (Heng Huat) CKT, it doesn’t mean that we approve of the prices that she and the other stalls charge for a plate of CKT with the reason of using big prawns, except for Midtown which is slightly below their range.
Char Koay Teow to us is all about the texture of the Koay Teow nooldes, the lard oil and bits, the crunchy bean sprouts, the irony cockles, the fragrance of the egg (be it chicken or duck ), the taste of the seasoning, and most of all the “wok hei” or skill of frying a good plate of Char Koay Teow which is not expensive and reasonable in terms of price and portion. We have favourite stall in town which its prices are reasonable and the portion to our liking, but taste inconsistent. I would blog about this CKT stall in my next post.
View Georgetown Food in a larger map
Popularity: 18% [?]
The remembrance of childhood tastes and food texture are some things that affect ones eating habit and expectations. I can remember as a young tod, my parents or siblings used to like to patronise a Koay Teow Th’ng stall located opposite the Air Itam wet market. It was a treat whenever we visit that place cause I like the texture of the mince pork patties that they cook up. Now I am nearing my mid-30′s and I still yarn for that feeling in my mouth again. I have ventured to many Koay Teow Th’ng stalls in Penang and in Kuala Lumpur in search for my nostalgic childhood memories, and the closest that I could achieve was at Peter’s Pork Noodles in Breikfields in Kuala Lumpur. But know I have found a stall that can fill that void, and it was all the while under my nose.
Me and my wife always travel to Kimberley street for ‘makan’ on Saturdays before our church fellowship, have never thought of trying out Ah Hai’s Koay Teow Th’ng which is next to the much talk about Ah Seng Eco Bee Hoon on Kimberley Street. Numerous trips there over the years and have not tried them, I should be kicked in the head for that kind of mistake!
Ah Hai’s Koay Teow Th’ng is the freshly cooked to order type where you could choose toppings like mince pork patties, slice pork, pork innards, fish balls, fish cake, whole egg, and not forgetting glorious crispy pork lard. And for the noodles there are a few choices too like ‘koay teow’, ‘lo shu fan aka bee thai bak’, yellow noodles, instant noodles and rice vermicelli. My favorite is still yellow noodle and koay teow mix, and Gill’s is ‘lo shu fan’.
Since the beginning I have been talking about hunting for that nostalgic memory in a Koay Teow Th’ng, what is it?! Well, it is that firm and tender texture of mince pork patties that I had at the Air Itam Koay Teow Th’ng stall which have since disappeared from that place. With this new found ‘makan’ place, I will be able to enjoy that firm and tender texture of the pork patties that I used enjoy in my mouth ages ago. Ah Hai’s pork patties, although, after being cooked for a long period of time in the boiling hot soup base, they still remain tender and juicy. The trick is the fatty content ratio and self pounded mince pork meat. The beads of fats give it the bouncy tender texture and the sweet creamy taste that produces a good piece of mince pork patties. The texture is so different from the pork patties found at Pitt Street Koay Teow Th’ng, which is hand press to achieve that uniquely spring lite textured patties. Both versions of patties offer an individual and total different texture experience of their own.
What is Koay Teow Th’ng without the sinful crisp pork lard pieces and addictive garlic oil?! The crisp lard pieces were full bodied and fragrant, even after being immersed in the soup it still maintain that firm crisp texture.
My favorite noodle koay teow and yellow mee combination give me that balance of slippery smoothness(from the koay teow) and 3 dimensional firm(from the yellow noodle) texture feeling in my mouth. But do be reminded that the koay teow would in some ways affect the quality of the soup base (inducing some slight sour taste) and also because that the stock lacks that dominant sweet meaty flavour.
As for my wife’s favourite noodle, the ‘lo shu fan’, it compliments well with the soup base and also the taste of the meaty ingredients. It does not bring with it that sour taste that the koay teow has.
We also had their dry noodles or ‘kon lo’, which we found that the dark soy used did not have that smoky caramel flavour. But to compensate for that lacking, the sambal was of great help to bring the taste of the otherwise dull bowl of noodles.
Ah Hai also offers koay teow th’ng with poached egg. We were surprise that the bowl that we tried with egg on our second visit there did not contain that eggs’ flavour, which I like. It is usually common to taste some hint of egg flavour when it is introduced to any soup base.
Average rating for this place:
4.2/5 for value (generous amounts of mince pork patties & slice pork with the extra toppings at RM4.00)
4.0/5 for taste & texture (soup was not as tasty as Peter’s Pork Noodle, but the mince pork patties compensate for that)
4.0/5 for service (friendly and accommodating)
3.7/5 for cleanliness ( because it is road side)
3/5 for atmosphere (road side mah!)
Location: On Kimberley Street opposite the new green colour restaurant owned by Bee Ching Hiang
Tel : 016-466 3488 , 017-466 7309
Business Hours : Daily 6:00pm-1:00am(or until sold out). Rest days need to be updated later.
Tips: Do not go too late as the salty taste of the fish balls would be infused into the soup stock.
Popularity: 12% [?]
It was a sunny and fruitful day for some of us foodies. We started our morning with our 1st breakfast at Jalan Paya Terubong with a bowl of Hokkien Prawn Mee. This particular stall is located at a off road junction opposite Sapphire Apartments. This stall only operates in the morning and the soup is slightly above average on taste, but their pork ribs were juicy tender.
Them we proceed to the Keadi Kopi Wah Meng for our second round of breakfast which included ‘koay chiap’ and ‘oh kua moi’. Both items tasted average to me but we were told that these are 2 most liked items in this coffee shop.
After Wah Meng, we went for walk around the Air Itam market area and at ad hoc ordered a bowl of the famous ‘Sisiters’ Curry Mee’ which is unique due to th old style of selling by the road side with charcoal burners and their special squid.
Then I took the entourage to my favourite ‘Koay Chiap’ stall opposite the Air Itam wet market. I like the ‘koay’ or dough because of the taste and its texture. The gravy or ‘loh chiap’ may some times be a bit saltier but it seasons well the duck and other ingredients.
After breakfasts, we headed to down to Dato’ Keramat to meat Penang Tua Pui at Restoran Tong Hooi next to the former Federal Cinema. We were there to try the ‘Tai Lok Mee’, which is said to be the bets in Penang so far. I guess Kua La Lumpur’s Tai Lok Mee has captured our taste buds, to me and Gill this stall is only average on flavours.
After Tong Hooi, we headed to Kimberley street for a ad hoc food hunt and found a ‘Chee Cheong Fun’ stall which operate from a corner coffee shop which also houses the famous (not by our standards) Kimberley Street Char Koay Teow. This chee cheong fun stall has a unique chili sauce and the prawn paste equally fragrant.
At the same shop there is also a ‘Economy Rice’ stall which also sales freshly fried chicken which surprisingly tasted not bad.
Apart from this surprise find, I also found this newly opened Chinese confectionery shop which also bakes and sells my favourite tart, coconut tart, opposite a the longstanding ’Yong Pin Dim Sum’ restaurant.
Popularity: 5% [?]
Last Saturday before going to our church for the blood donation campaign, me & Gill headed to Seng Thor coffee shop for brunch. Seng Thor is an old rustic coffee shop or kopitiam in local dialect located at the junction of Carnarvon Street and Kimberly Street. We have been here for numerous times not for their famous Oyster Omelette nor the Loh Mee, but for the little known wantan mee. Basically at the Seng Thor coffee shop there are a five(5) hawker stalls(Koay Teow Th’ng, Loh Mee, Loh Bak, Wantan Mee & Oyster Omelette) in and around the shop and an economy rice stall(was not open that day or has ceased operations) operating at different hours. During the morning breakfast hours the centre of attraction is the Loh Mee and the individually cooked koay teow th’ng stalls. And in the afternoon until early evening hours, the limelight is on the Oyster Omelette stall. These 3 hawker food stalls are quite famous in Penang as many Penangites and outstation people like to patronise them, and little attention is actually given to the wantan mee stall there.
Today my attention is only on the Koay Teow Th’ng(KTT) and Wantan Mee(WtM) stall because that were what we had that faithful day. Let’s talk about the KTT stall which we actually tried before quite some time ago and this was like a revisit for us after reading about it in the blog-sphere. The KTT at Seng Thor is actually individually cooked upon order which is quite scarce and hard to come by now-a-days, especially good ones. Although the KTT was cook without or less MSG, Gill noticed that the uncle has a lot of rock sugar in stock in the cupboard below the stall. Rock sugar is normally used to give sweetness to soups, especially clear ones.
For last Saturday’s brunch we ordered a bowl of ‘Lo Shu Fun’ and a bowl of Koay Teow and Yellow Noodle mix, which cost us RM7. By looking at the toppings and the size of the bowl they quite worth the money paid as both bowls were requested to have additional toppings of pig liver, lean meat, minced meat, pork balls, fish balls and pig heart.
But the sad thing about these 2 bowls of KTT is that the soup base was not as tasty and ‘sweet’ as we expected. My bowl of koay teow and yellow noodles weren’t that bad, with the additional innard toppings the soup had some ‘sweetness’ to it. Other than the soup base the koay teow and yellow noodles was also a put down. The koay teow and yellow noodle felt limb and blotted(like noodles soaked in water for too long).
Gill’s bowl of ‘Loh Shun Fun’ was blend with very little taste of ‘sweetness’ although we had the same toppings and was cooked in the same pot. But the ‘Loh Shu Fun’ was of consolation because they were firm and full.
Because we were not satified with the brunch that we had, we went for the wantan mee that we usually patronise at the same coffee shop. This wantan mee stall is not very good or delicious, the main reason we like it is because it is cheap. The bowl of 12 wantan dumplings in soup + regular size wantan noodle only cost us RM5. Remember to ask for the “dry dry” noodles toss in oil and dark soya sauce without or little soup mix, but the taste is some times inconsistent due to the dark soy and the lard oil.
Another attraction is the fried wantans which have a slight sugary sweetness to their crispy skin, one can even eat them like snacks on its own and on the go. 10pcs of fried wantan is only RM2! but dont espect the wantan have much filling inside 
~ 20 cents per pcs?! what do you espect?
The fried pork lard bits are also a must at this stall, but you must ask for it as the proprietor seldom provides them without requests. The lard bits were actually more fragrant than the ones provided by the KTT stall.
On average I would grade the Koay Teow Th’ng stall:
* 3.5/5 for value(considered cheap in Penang standards)
* 2.9/5 for taste & texture (soup was blend and the noodles not firm and fresh)
* 3.0/5 for service
* 3.0/5 for cleanliness
* 3.0/5 for atmosphere (what do you expect from an old rustic kopitiam man by seniors)
And on average I would grade the Wantan Mee stall:
* 4.2/5 for value
* 3.8/5 for taste & texture (not consistent on the dry sauce)
* 3.5/5 for service
* 3.4/5 for cleanliness
* 3.0/5 for atmosphere (what do you expect from an old rustic kopitiam man by seniors)
GPS Coordinate: N5*24’91″ E100*20’07″
Popularity: 8% [?]
We have been hibernating for the pass weeks, and I guess it is time to post some articles. Or else Steven Goh would bug me about our idle blog again. This one is for you Steven!
Last weekend (15th March 2009), four of us (Steven, Criz, Gill and me) went to Kuala Juru to try out the famous mee udang beings served there. We started our journey at around 3:15pm from Tesco Penang and drove to Kuala Juru in about 30 minutes. The weather was cooling with intermediate heavy raining, thus the journey was a comfortable and cooling one. For the trip we planned to try out the fehmes mee udangs from two places, the first one we went to was the ‘Restoran Nelayan Kuala Juru’ and the next was ‘Warung Pak Su’.
When we arrived at Restoran Nelayan Kuala Juru, it began to rain cats and dogs, thus we quickly rush into the typical Malay kampung style restaurant. This particular place is located right at the end of Kuala Juru, the main entrance faces a play ground and hill and its back is to a river mouth, which I guess is Sungai Juru. Anyway, it is a good place to do some sight seeing of the wetlands, fishing village, free flying eagles and swiftlets. A place to relax and enjoy what earth has to give.
At Restoran Nelayan Kuala Juru, we left the ordering to Criz as he is familar with it has to offer. We had their Mee Udang (Prawn’s Noodle RM6), Mee Udang dan Ketam (Prawn & Crab’s Noodle RM6), Nasi Goreng Udang (Prawn Fried Rice RM6) and Nasi Goreng Paprik (Paprik Fried Rice RM4) and some drinks (RM5), which only cost us RM 27.00. I am not familar of the prices here, but it seems to be quite cheap to me to have crab, prawns and sotong at this price. Of all the dishes that we ordered at the Restoran Nelayan Kuala Juru, my favourite was the Mee Udang (Prawn Noodle) and the Nasi Goreng Paprik (Paprik Fried Rice with squid a.k.a sotong and Vegies). The gravy or soup of the Mee Udang tasted like our Chinese’s Hokkien Mee (Prawn Soup Noodle), in fact it was even tastier than the Hokkien Mees that I have had before. The sweetness and fragrant of prawns was mush more intense than our Hokkien Mee, but there was one set back due to the prawns wasnt fresh. I guess may be our timing could have something to do with it! Anyway, at Restoran Nelayan Kuala Juru the prawns used are of the Udang Rotan(thick greenish shelled) species as informed by Criz.
4.5/5 for taste & texture
The Mee Udang dan Ketam (Prawn & Crab’s Noodle) did not fare as well as the Mee Udang in terms of the gravy taste. It did not permiate the sweetness of prawns that we enjoyed in the Mee Udang. And the ketam or crab was also not as fresh as we wanted it to be. But in terms of price, the mee udang and mee udang dan ketam offered here is considered cheap from point of view.
3.5/5 for taste & texture
The Nasi Goreng Paprik with Sotong and vegies was one of our favourites at Restoran Nelayan Kuala Juru. The fried rice was well seasoned and spiced, it was fragrant and tasty to the last grain of rice. And the accompanying stir fried ‘sotong’ or squid was equivalently tasty, the squid rings were juicy and tender.
4.2/5 for taste & texture
The other dish that we had was their Nasi Goreng Udang. It was the rice version of the Mee Udang, but the gravy is a bit eggy due to the use of egg in their gravy. And the fried rice was not as tasty as the Nasi Goreng Paprik.
3.8/5 for taste & texture
On average, I would give Restoran Nelayan Kuala Juru:
* 3.9/5 for value
* 3.9/5 for taste & texture (the Mee Udang gravy and Nasi Goreng Paprik saved the day)
* 3.0/5 for service
* 3.0/5 for cleanliness
* 4.2/5 for atmosphere (becasue of the river view)
GPS:5.340084, 100.408500
After feasting at Restoran Nelayan Kuala Juru, we headed back out on the Jalan Kuala Juru to Warung Pak Su which is more conveniently located. This place is said to be the more famous Mee Udang restaurant around the Juru area. They were even featured in a newspaper.
When we began to enquire about the Mee Udang here, we were told that they have 2 version, one with gravy the other without gravy and prepared like mee goreng. The Mee Udang Goreng or Fried Prawn Noodles(RM10.00) has a sugary sweeter taste and the prawns were fresh and crunchy. But my preference on taste is still with Restoran Nelayan Kuala Juru for the prawny flavor and taste. We had an idea to have the best of both worlds, get the prawns from Pak Su, which are of the Udang Kertas(thined white shelled) species, and buy the noodles and gravy from Restoran Nelayan Kuala Juru, and mix them togather to get a plate of sweet and tasty prawn flavored noodles with fresh and jucy prawns! Anyone who tries that, do let us know the verdict.
4.0/5 for taste & texture
The gravied version of Mee Udang(RM6.00) at Warung Pak Su was blend in flavor without much taste of prawns in it, but the prawns was very fresh though.
3.6/5 for taste & texture
At Pak Su’s, we also got the opportunity to try out the Malay grilled Siakap fish a.k.a. Perch (RM 30.00) on banana leaves and chicken satay as when we reached there they preparing for the dinner crowd to come. Criz decided to order the grilled fish because the fish looked very fresh. We were glad that we ordered the fish as it was really fresh, and is was nicely grilled to perfection with all the juicies and sweetness still intact, and slightly permiating a smokey aroma. Unlike the grill fish we had at Teluk Tempoyak on the southern tip of the Penang Island, were the fish is normally over grilled and the banana leafs sticking to the meat. At Pak Su’s, we did not have to work through the burnt banana leaf to get to the fish meat and did not have to endure the burnt aroma and taste.
The end product of Grill Perch.
The siakap marinated with chili and spices and wrapped with banana leaves and grilled on top of the charcoal. The dish accomplish with a plate of sauce, and it usually contain chili padi, onions into soury sauce. infact we do really enjoy the chili spices with the fresh fish, and the sauce would abit too much to match with the taste.
4.4/5 for taste & texture
We also got to savor the chicken satay(RM0.60 per stick) as when we arrived at Pak Su’s the satay man just delivered his satay stock to the place. The chicken satay are similar to the chicken skewers or kebabs. The chicken meat was juicy and tender, but slightly a bit to sweet for me. Normally, Malays prepare the satay without the skin intact, but this one kept the skin which gave the meat skewres the moister and fats it needed. The accompanying dipping gravy was also a bit sweet for my liking, but overall the satay was nice if you ignore the sweetness.
4.2/5 for taste & texture
This are the cockles waiting to be ordered and grilled. We did not order the cockles because it did not looke fresh to us.
On average, I would give Warung Pak Su:
* 4.0/5 for value (Due to the freshness and quantity of prawns)
* 3.5/5 for taste & texture (It would have been 3, but points were added because of the grilled fish and satay)
* 3.8/5 for service (Because the staff were able to reccomend what was available and fresh)
* 4.0/5 for cleanliness (Excep the toilet)
* 3.0/5 for atmosphere (Kampung style)
GPS: 5.326817, 100.414767
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Popularity: 19% [?]
What an interesting post title! Kangsar Road Tender Soft Poached Chicken Cheaper & Tastier Than Cintra Street??
Many of you would asking, sure or not? ~
i guess you have to prove it yourself as i & Jason were really unsatisfied with the value of money and quality has been served at the Cintra street’s chicken & fish porridge. A bowl of porridge yet just have few pieces of thinly slice fish meat it cost us RM5. Same serving and price for the chicken as well.
They are using LOWEST GRADE grain of rice (or even is crush rice) to cook the porridge. Just simply make a comparison with theirs and your home-cook porridge, and you would know the different of low grade and high grade of grain for the porridge.
If you are around town and have the urge and craving for chicken rice at night, should give this kangsar road corner coffee shop house chicken rice a try.
Kangsar Road is a slip road to the Kimberly Street & Kuala Kangsar Road, which just opposite the chowraster market exit.
Corner coffee Shop
Banner hanging in front of the stall.
Banner Wrote: Beautiful Sister’s Chicken porridge and Rice,
Available items: Chicken Drumstick Rice, BBQ Chicken Rice, Sweet Vinegar Pork Trotter, Stew chicken legs and some greens.
Operating hour: 5.30pm-10.30pm
Poached Chicken
The chicken is simply succulent, smooth & tender. The skin is slightly smooth and springy. Dash of fragrant sesame oil has added in the flavourful Soy sauce mixture and it was simply salty, sharp and appetising to match with the chicken, porridge & chicken rice too. Do opt for the whole leg if you love the smooth and tender texture. But for those who are unlike the pinkies near to the bones, do choose the breast portion, it has no sign of rough and tough feeling at all. And i like the way they serve the poach chicken with lots of finely julienne spring onions.
i would give 4/5 for taste & texture.
Chicken Porridge
They serve pure (only) porridge eat it with poach chicken separate OR porridge with finely chop chicken meat.
I would not say they are using quality grain to cook the porridge, but this would be definitely tastier and smoother then the cintra street’s porridge. Porridge came with humble portion, and it has a mild chicken flavour (dont get me wrong, the chicken flavour is not from chicken stock/essence. the taste is genuine and came from the chicken itself) inside the porridge , and sesame oil, preserved vegetables (dong chai) , julienne ginger, spring onions & chinese cruller was served in the bowl.
Simple and nice, but the porridge can be watery pretty fast, so better finish it when its still warm.
i would give 3.8/5 for taste & texture.
Sweet Vinegar Pork Trotter
Ooo…the Pork trotter skin so shinny…
The aroma of the vinegar & the fatty trotter was so tempting. The meat was pretty tender, sweet & sour on the right balance without oiliness. A very good dish to go with white rice.
i would give 3.9/5 for taste & texture.
Braised Chicken Leg
Chicken leg without deep frying process, taste of mushroom slightly heavier compare to the others, but it was still good, the shitake mushroom & chicken leg braised until very tender, and the skin was very de smooth.
i would give 3.9/5 for this dish
They have several types of chicken for sale here other then poached. Here you have Crispy Fried Chicken with Plum Sauce, and BBQ Chicken.
Fried Chicken with Plum Sauce
De-boned chicken whole leg dipped into the batter to deep fried until perfection. Thin crispy layer batter, soft and smooth chicken drenched on appetising sour plum sauce. I found the chicken was not perfectly seasoned with salt, so its doesn’t brings up the flavour. Probably they wish to match the chicken with the sauce, but i would rather prefer eat it without any sauce, fluffy & crispy OR just dip in the sauce. The batter is not suitable for drench the sauce all in, and it would be soggy very fast. Anyway, is good to ask them to serve the chicken with the sauce separately. The taste vice is still alright.
i would give 3.7/5 for this dish
BBQ chicken
Pan grill chicken whole leg with sweet BBQ flavor. It taste like Char siew, too sweet to my liking, abit jilat….heee
i would give 3.3/5 for taste, texture would be 3.8
At the end of the day, they are still cheaper then the cintra street……….hahaha.
Btw, the stall is operating by 2 persons. The mother (the stall owner ), selling hokkien mee, pork trotter noodle (alot of varieties)…..etc in the morning to cater the Chowraster Market crowd. And at night operates by the daughter and sells chicken rice & porridge. Sure will try out the mother’s food in the morning one day.
P/s: The Kopitiam serve hawthorn berries (Shan cha) drink.
On average, I would give this place:
* 3.9/5 for value
* 3.9/5 for taste & texture
* 3.8/5 for service
* 4.0/5 for cleanliness
* 3.5/5 for atmosphere
Popularity: 9% [?]
Gat Lebuh Presgrave, Penang, Malaysia. This is an area which many people might do not know, unless they know someone or have some business dealing there. In fact we have another reason to go for 'makan' /savouring food! We found that the food there are resonably priced and are quite economical for the rough times a head due to the global effect from the credit crunch in the United States.
No.13, Gat Lebuh Presgrave Hokkien Mee sell on morning session only
Gat Lebuh Presgrave Morning Hokkien Mee operating starts as early as 5:00am and closes at around 11:40am. The are closed for business on the 1st & 15th day of the Chinese Lunar Calender.
The Hokkien Mee soup base was said to be made using the old methods and ingredients. The prawns used are call 'gao hei' in hokkien.
Gat Lebuh Presgrave Morning Hokkien Mee soup is light and smooth, but Gill said that it is too light for her liking. She prefers the one we had some months ago near Chew Jetty. I guess what attracts the people to patronise this place is not mainly because of the tasty soup, but the economical price. The normal serving costs RM 2.30 per bowl, ours with extra noodles (big) only cost us RM 2.50 per bowl.
Gat Lebuh Presgrave Morning Hokkien Mee's yellow noodle used was square shaped, not the usual round ones. I was told by my Father-in-law that the square noodles taste better and have better texture. After taking the photos, I actually found that the nooldes were still firmed, not soggy like I expected.
From my point of taste it is a 3.3 /5 and a whopping 4.5 for value or price.
This hokkien Mee is selling in a middle unit of the single story terrace house, if you are not familair with that place you will easily missed it, because they doesn have any signage hanging up. Or you can try to get their neighbour shop’s name more easier to locate them – Ta Yeat Machinery engineering
Another round of breakfast, we went to Kedai Makan Bee Heong Wooi, coffee shop just located at the corner of the juction, same roll as the hokkien mee. This coffee shops have several hawker choices may it be at the morning or at night.
Morning to lunch hour, they have dried oyster porridge, hokkien mee & roast pork and chicken rice.
Gat Lebuh Presgrave Morning Dried Oyster Porridge.
Gat Lebuh Pressgrave Morning Dried Oyster Porridge is another cheap choice for breakfast. A bowl with a few pieces of 'yiu char kui' only cost RM 1.80. Order one with pig intestines added, it would cost you only RM2.30 per bowl.
I would give them 4 / 5 for price, and for taste it would just be 3/5 from me.
Gat Lebuh Pressgrave Morning Dried Oyster Porridge is serve with these beautiful looking 'Yiu Char Kui'.
Gat Lebuh Pressgrave Morning Dried Oyster Porridge is filled with cooked pork slices, stir fried sharks meat, stewed hard boiled egg and generous sprinkles of chopped spring onions
The fried shark meat just waiting to be sprinkled on to the porridge.
Additional pig intestines that are ever ready for their fans to chew on.
At night you can also find two favourite hawker delights which are synonymous to Penang, yes. Char Koay Teow and Hokkien Mee (again!). This Char Koay Teow stall is run by two ladies and it also offers duck eggs other than chicken eggs. The Char Koay Teow has 'wok hei' and the koay teow were springy, firm and not fried to bits and pieces like some of the stalls that sell this Penang hawker food specialty. Even the lard oil that was used in the cooking was fragrant and rich. But the taste was slightly lighter compared to others, it has less saltiness and less punch to it. Therefore I would rate this stall an average 3.5 / 5.
The night time hokkien mee is also as busy as the morning one. This night stall is known for their additional ingredients that can be ordered with their bowl of noodle, but taste wise it is not that outstanding. They also serve Loh Mee, which sweet to taste without the taste of five spice. I guess a 3 / 5 would be my rating for this Hokkien Mee stall.
Popularity: 8% [?]
The food hunt started around 10:00am on 27th December and ended at about 11:00pm at night. With our guide, Ken, we manage to to go to KL, Ampang and Damansara areas for this trip. I won’t be able to write a detail review on the the cuisines and dishes that we had on that day. Too many tastes to describe and share, therefore let the photos do the talking.
First Stop, Restoran Santa Chapati House, our Malaysia Prime Minister Mr. Abdullah Badawi favorites place.
We have 3 chapati and 2 roti canai, 1 plate of dhal, 1 pcs of fish with curry, 1 plate of chicken curry with few small chunks of meat. Total damage is RM20 per 4 pax.
Curry Chicken would be the most recommanded among the above.
Hand made roti canai or prata and chapati.
Roti Canai at Sata
Capathi at Sata
Fish Curry
Chicken meat was tender.
After the light breakfast, we headed towards the famous Meng Kee, which somewhere in the most busy district in KL near Jalan Alor. They are famous for Char Siew or BBQ Pork strips that are made fresh.
Meng Kee Char Siew
Men Kee's Char Siew was truly good, but slightly over sweeten.
Meng Kee's owner preparing the Char Siew
Meng Kee's owner preparing hanging the Char Siew on hooks.
Meng Kee's Char Siew going into the burner.
Meng Kee's Char Siew being BBQ on choal flames in a metal drum.
Meng Kee's poach chicken. The accompanying sauce was a bit too salty and the meat was abit tough.
Our following destination was the Ampang Yong Taufu. There are 3 Shops selling the same food at the same roll, and Ken prefer this Homeland Ampang Yong Taufu. One of the Famous Yong Taufu in town.
The soup base was light and sweet.
They have varios offerings for the Yong Taufu. My favourite was the freshly deep fried aubergines, the thickness and level of carmelising was just right.
Stuffed aubergines, my favourite when cooked right.
The panadan chicken wings were freshly fried. They were tender and juicy with a hint of pandan fragrance.
After a heavy breakfast and lunch, we went to KLCC for a movie to take a break from the extreme chowing. We watched IP Man at TGV, that movie did not let us down. The cinematography was excellent, the panning of the camera captured the Weng Chun movements and actions with such realism. Two thumbs up for the movie. After the movie we headed toward the next cuisine on the list, pork knuckles. The photos taken at Deutsches Gasthaus damansara was without any flash, therefore do excuse me if the images are abit blur or shaky.
Deutsches Gasthaus's menu
Deep fried Pork Knuckle, we have been bitching Ken after he posted this place.
The meat was tasty and the skin was crsipy, but was slightly dry.
The tendons from the Pork Knuckle.
The Goulash Soup was something different from the one we had at Edelwise.
After Deutsches Gasthaus, we went to Kota Damansara Giant Nachos house for snack and dessert. This shop is just opposite the Wendy’s burger.
Dessert first before dinner.Crazy combination but can't help it as time was running out.
Great Vanilla Ice Cream filled with chocolate chip cookies and laced with lots of chocolate syrup.
Nachos, something light and sour to cleanse our palates.
After all that, we felt that we still have space in our tummy, thus we decided to go opposite Nacho’s to Wendy’s to try their 3/4 pounder. It was better than McD’s Big Mac, but doesn’t beat the blue cheese burger that I had at Tony Romas. But again, they are totally diiferent level of eateries and not a fair comparison, Wendy’d and Tony Roma. Anyway, I was a bit tired from the days activities, and that is why I did not even bother to take any photographs. Then to call it a day, we went to try the chilli pan mee near by, which in fact was the branch of the Super Kitchen Chillie Pan Mee that we had back in October.
Total damage of the day is nearly RM300 for 4 pax.
Anyone interested to join us in the next session neither in KL or Penang? haha, do drop me an email
Popularity: 15% [?]
Last Sunday after church we could not decide where to go for breakfast, therefore we went driving around our Heritage zone in Georgetown. It was hard to decide what to eat because there were to many choice and also because we had problem finding a good place to park. Then we came by this corners shop selling Duck Meat Koay Teow Th’ng. We actually drove by this place some weeks ago hoping to try it after Gill’s dad said that it was not bad, but no luck. It was always closed for us. This time die-die must try said Gill.
This shop is located at the corner of Lebuh Keng Kwee and Jalan Kangsar. The name of the shop is Kedai Kopi Tong Hoe. The only hawker offering they sell is the Duck Meat Koay Teow Th’ng and drinks. But fear not, you are allowed to order other hawker item from road side stalls located at the vacininity. This shop is open for business from 7:30am to 12:30pm daily except for either Wednesday or Thursday. They also close on the 1st and 15th day of the month on the lunar calender.
For the first meal of the day, we ordered 2 small bowls of KTT, 1 plate of duck meat, 1 plate pig intestines and 1 plate of blench green vege. Guess how much is cost us?
The first thing that we tasted was the soup, it was very lite with a hint of the duck’s scent. Remember not to put any soya sauce or chili, or else you would have lost that unique taste. The Koay Teow (flat rice noodle) is smooth and springy, but not as springy like the ones in Ipoh. They quite a compliment to the light soup base. One of condiment item in the KTT, was the meat balls (not the testicles). It taste average and not firm enough. Why I mentioned the pork balls is because it will affect the taste of the soup due to the stronger taste it has.
Then there are the 3 side dishes that we ordered, the duck meat, pig intestines and blench green vegetables. The duck and intestines were served on a bed of plum and crunchy beans sprouts, dressed in light soya and fragrant lard and garlic oil and sprinkle with crispy garlic and pork lard bids. The duck meat was firm and cooked just nice, but it lost its juices because it was cutted too thin. The pig intestine was light, clean, and slightly springy. The blench vege was crunchy and sweet. It was dressed in the same dressing as the the duck meat and pork intestine.
If you are not fond of the taste burnt garlic, you could ask them leave out the garlic. May be before you decide, just snoop around to see how the garlic was that day.
GPS Coordinate: N5*24’59.5″ E100*19’53.5″
Popularity: 5% [?]
Penang Hokkien Mee! There are many hawker stalls selling this favourite noodle in prawn soup, the famous ones that are mentioned by many are mainly found in town. This little humble stall that is found in the outskirts in Tanjung Bungah, is located in a small road side cafe a.k.a kopitiam along the Vale of Temp. It is just next to a road junction and under a big tree. You won’t miss it, especially with the big sign. This Hookien Mee stall is run by an uncle who’s crown is already totally white, easy to recognise.
His Hokkien Mee soup at the first mouthful is full of the aroma and pungent taste of prawns, then later the sweetness of the shells will hit your taste buds. The soup base is more to the heavy tasting type. If you slowly enjoy the Hokkien Mee till the last drop, you might find something peculiar in the soup. No ,not cockroaches! You might find that the soup tastes a little bit like Mee Jawa gravy. That was what hit me at my last trip there because I was not in a hurry to go anywhere, thus we slowly savour the bowl of Hokkien Mee till the very last drop.
The stall also prepare Lor Mee, but the gravy is nothing extraordinary. But to enhance the taste if you like the starchy textures of the gravy, you could add in some top layer oil from the prawn soup. It will give it an added punch to what was a dull taste. The Lor Mee is, if I am not wrong, is RM 2.80 per bowl with two chicken legs.
On average. I would give this Hokkien Mee :
4/5 for value
3.5/5 for taste
3.5/5 for service
3/5 for cleanliness
3/5 for atmosphere(what can we ask from a coffee shop)
Popularity: 5% [?]
19th Aug 2007br /Tea Break – 2.45pmbr /br /Laksania is selling Local Food in a pre-war building just few door next to the of Giant at Jalan Burma.br /a href=”http://bp2.blogger.com/_vUpcUSCNsew/SCazi5rDC9I/AAAAAAAAAIE/gaKhsIULGEE/s1600-h/Food-Laksania%40Burma+Rd.+(6).JPG”img id=”BLOGGER_PHOTO_ID_5199040232024116178″ style=”CURSOR: hand” alt=”" src=”http://bp2.blogger.com/_vUpcUSCNsew/SCazi5rDC9I/AAAAAAAAAIE/gaKhsIULGEE/s400/Food-Laksania%40Burma+Rd.+(6).JPG” border=”0″ //abr /Deep Fried Poh Piah amp; Prawn Frittersbr /br /a href=”http://bp2.blogger.com/_vUpcUSCNsew/SCazi5rDC-I/AAAAAAAAAIM/3AkVR2yUcIM/s1600-h/Food-Laksania%40Burma+Rd.+(8).JPG”img id=”BLOGGER_PHOTO_ID_5199040232024116194″ style=”CURSOR: hand” alt=”" src=”http://bp2.blogger.com/_vUpcUSCNsew/SCazi5rDC-I/AAAAAAAAAIM/3AkVR2yUcIM/s400/Food-Laksania%40Burma+Rd.+(8).JPG” border=”0″ //abr /The Laksa, their specialitybr /br /a href=”http://bp3.blogger.com/_vUpcUSCNsew/SCazjJrDC_I/AAAAAAAAAIU/4-Ve_sxymzg/s1600-h/Food-Laksania%40Burma+Rd.+(9).JPG”img id=”BLOGGER_PHOTO_ID_5199040236319083506″ style=”CURSOR: hand” alt=”" src=”http://bp3.blogger.com/_vUpcUSCNsew/SCazjJrDC_I/AAAAAAAAAIU/4-Ve_sxymzg/s400/Food-Laksania%40Burma+Rd.+(9).JPG” border=”0″ //abr /New Creative Drink, Pat Poh Soya Bean.br /br /a href=”http://bp3.blogger.com/_vUpcUSCNsew/SCazjJrDDAI/AAAAAAAAAIc/_hGjPQZFwXA/s1600-h/Food-Laksania%40Burma+Rd..JPG”img id=”BLOGGER_PHOTO_ID_5199040236319083522″ style=”CURSOR: hand” alt=”" src=”http://bp3.blogger.com/_vUpcUSCNsew/SCazjJrDDAI/AAAAAAAAAIc/_hGjPQZFwXA/s400/Food-Laksania%40Burma+Rd..JPG” border=”0″ //abr /Nasi Lemakbr /br /i can’t remember those above food items taste like, hahaha…..almost one year later story, cant really give comment, probably change alot, who knows?…haha, go try la….br /br /but i have to tell you one thing, is very hot inside.br /GOOD LUCK!br /br /Business Hour: i think is around from lunch time to evening.br /br /iframe width=”425″ height=”350″ frameborder=”0″ scrolling=”no” marginheight=”0″ marginwidth=”0″ src=”http://maps.google.com/maps/ms?ie=UTF8amp;hl=enamp;msa=0amp;msid=114099830857533967420.00044d09c753db2c4ca3aamp;s=AARTsJqvbROoYfJ_MXYk_cLSAqCqjT3h5Qamp;ll=5.421081,100.325378amp;spn=0.003738,0.00456amp;z=17amp;output=embed”/iframebr /smalla href=”http://maps.google.com/maps/ms?ie=UTF8amp;hl=enamp;msa=0amp;msid=114099830857533967420.00044d09c753db2c4ca3aamp;ll=5.421081,100.325378amp;spn=0.003738,0.00456amp;z=17amp;source=embed” style=”color:#0000FF;text-align:left”View Larger Map/a/smallbr /div/div
Popularity: 2% [?]
This morning we went to Agryl Road to have breakfast after walking our dogs at Gurney Drive. This Koay Teow Theng stall is located just off Agryl Road and the place is called Duck Lane according to the news paper clipping found there.
The food served there are mainly Koay Teow in clear soup or dry, blench bean sprouts or green vege and chicken(used to prepare the soup) in the Lorong.
The Koay Teow Theng is not exceptionally delicious but the side dishes are worth reccomending. The bean sprouts and green vege are cooked just right leaving them still crunchy and juicy, and the pork tendon balls that are made fragrant by the condiments found in them. The chicken may a bit chewy as they are old hens(female chicken) used to prepare the soup for the Koay Teow Theng.
Blench Bean Sprouts with Pork Lard Bits(Chinese Kacang hahaha..)
Koay Teow Theng with the usual fish balls, pork balls and pork tendon balls.
Other than the food, I like to patronise the place is because of the price, the friendliness of the people there and the amount of MSG that is used. Me and my wife had three(3) bowls of Koay Teow, additional Pork Tendon balls, one(1) bowl of pork ball soup, one(1) large plate of bean sprouts and chicken, and it cost me RM 16.40. Is it cheap?! To me it is fair as compared to others that may cost more. As for the case of amount MSG used, after patronising the place it doesn’t make me that thirsty, thus I could say they don’t use high amounts of MSG.
Rating: 3 / 5
Popularity: 3% [?]
In the inner part of Old Georgetown, lies Jalan Cintra. On this road itself many food wonders and old school food can be found in this area. Old school meaning, traditional taste and methods of cooking and preparing dishes. One of our favourites is the Chee Cheong Fun at Kim Maou Cafe. The Chee Cheong Fun stall used to be outside this cafe , but has since moved into the cafe. The business hour is from 1:30pm onwards until stock finishes.
Kim Maou Cafe on Cintra Street.
Cintra Street Chee Cheong Fun
Cintra Street Chee Cheong Fun
Curry Chicken that is served
The curry chicken that is served with the chee cheong funs is made from traditionally blended herbs and spices, none of the modernised and simplified cooking with curry powders. The chicken meat used is only from thighs and drumsticks. This is to ensure that meat texture does not interfear with smoothness of the chee cheong fun. Another thing about the curry is that it uses a lot of Serai. The serai helps to lighten up an otherwise heavy and oily meal.
Curry Chee Cheong Fun served on plate.
Other than the curry chicken, the stall is also good for its shrimp paste and light soya souce. The shrimp paste is thick and creamy, and it goes well with only sesame seeds. As for the light soya, I think the proprietor has added some additional ingredient in it, cause it taste different from the virgin type light soya sauce that she displays at her stall. The light soya brings out the texture of the chee cheong fun yet it brings out the fragrant of the chee cheong fun (the fun) itself.
Is worth to try this old school food!
Rating: 4 / 5 (Must Try)
Popularity: 3% [?]
I think most of the penangite knows this Bangkok Lane Mee Goreng! Famous & Popular Hawker Store who operated by indian’s onwner cum chef…..10 over years…..
Would this picture makes you feel hungry?…haha, it is quite tempting. Long time didnt have chance to makan mee goreng here, and this was the first visit in year 2008. Anyway, we were there for tea break and still have lots mee goreng supporters especially on weekend.
i always believe the taste and quality will be different before and after they get famous. Haa….
Do you know why? famous = more people eat your food, have to serve fast = mass production, so do u think this is the best still…lol
Well, come back to the food. The mee goreng standard doesnt taste as good as lastime, luckily they still kept the flavor, just only lack of some goreng aroma. when comes to peak hour lagi worst, they cooked the few plates of mee in one time, so where can get aroma still? the mee consider tasty still.
Mee Goreng with extra Sotong : RM4.00
Rating : 3.5 / 5
The Mee Rebus not bad, can consider to order this while you need to wait for the goreng.
Mee Rebus with extra Sotong : RM4.00
Rating : 3.5 / 5
Let me introduce you… Jason’s Version Mee Goreng! i asked for another plate of Mee Goreng with extra Ayam Goreng + put some Mee Rebus Guah on top…A total different experience of eating mee goreng….hahaha. Taste wonderful
Mee Goreng with extra Ayam Goreng + Mee Rebus Guah : RM4.00
Rating : 4 / 5 (Must Try)
The Owner cum Chef
Popularity: 3% [?]
30th Dec 2006
Branch
This Duck Meat Koay Teow Theng Store is just located at the corner of Lebuh Kimberley, which just next to the Bee Chin Hiang “idols Shop”.
Street’s Name
Corner View…
Wow, look at the Crispy Pork Lard on top of the poach duck, mouth watering presentation! The duck meat texture is smooth and tender, and it has a lighter duck aroma when chewing it. plus the Pork Lard aroma, wa la….wonderful.
Rating: 3.5 / 5
A simple “Chai Sim” garnished with the cripsy pork luck. you can taste the cooking “kungfu” even just cook a simple dishes. the lard aroma campur with the fresh vege sweetness….good!
Rating: 3 / 5
we asked for 2 bowls of soup koay teow; vege and poach duck (for 2 pax) came with seperately. the koay teow is everage only. by the way, the food items above was pretty expensive! how much is the roast duck? i dont even ordered half duck!
Total bill : RM22 (that was year 2006)
Popularity: 2% [?]
Well, have you try Venison Pan Mee before? i think not many penangnite knows about this store. Its located at the macalister road Off Lorong Selamat corner coffee shop (aiks…forgotten the kopitam name). Ha….nvm, i will put the google map at the end of the write up….
The store are selling Venison Noodle, Pan Mee, Chicken Feet at night time
Taste good
Rating: 3.5 / 5
ok, this is the delicious Venison Pan Mee, its same like other Pan Mee, but just that they switch the Pork to Venison Meat. The Venison meat were so tender and strong w venison taste . i will advice you to finish the noodle when its warm, because the venison meat will turns tough an tasteless when its comes to room temperature. It is not advisoble to (“Tar Pau” ) pack it home, coz they will give u raw venison meat n ask u to heat up at home. But this doesnt works well. Dont think this is a simple step just put a raw meat in the hot bowl to reheat pan mee. the taste is totally different from what we had at the coffee shop. haaaa…..
Rating: 3.5 / 5 (Should try)
They have been published…
The Owner and the store
Popularity: 2% [?]
This 2 hawker stall located at the roadside and in front of a corner kopitam which opposite the main road 7eleven.
Oyster Pancake
This oyster pancake is full of eggs (as u can see in the picture), not like those with bunch of starch in there. It’s kinda home style and traditional way, other then lots of eggs, pinch of starch, and ofcoz with fresh oysters,….mmm….its taste fine to me.
Rating: 2.5 / 5
Pork Satay & Pork Intestine Satay
I think the Pork Satay is hard to find in Penang, anyone who can recommend good pork satay?
At first, the pork n intestine satay presentation was tempting, but after the both item put into our mouth…i have to say over expectation. Although the satay put in the pork lard on each stick with some lean meat (it seems a perfect combination n portion for a yummy satay), smells great, but taste weird, dunno how to descript it, and the Satay Sauce is watery. doesnt help much. Luckily we can manage to finish it….gee
Rating: 1.5 / 5
Popularity: 3% [?]
People say that the best Laksa is in Penang. Is that true? I am not a fan of Laksa, but sad to say is that the standards in Penang are getting worse, and prices are shooting up like rockets. Many tourists seems to only patronize places which WERE ONCE legends or convenient. Good things does not come easy, you would really need to go ground level and sniff it out.
From my previous job in a shipping company, I got to know this joint in Kulim which serve Laksa and Ice Kacang. It is still not that commercialize yet till today. This place is in Kulim at Kelang Lama or in Hokkien, ‘Lau Hui Kar’. It will take you some driving around to reach there because the place is not in a shop lot or busy town area. It is in an old ‘kampung’ residential area.
The Laksa there is totally different from that sold in Penang. It is neither that sour nor spicy hot as you will find in most of the Laksa in Penang. It is more of the ‘sweetness’ of the fish and the side condiments that are add in before serving.
When you take the first sip of the soup, it is the sweetness of the fish which is the dominant taste that greets you. But if you take the time to savor the laksa soup before slurping the noodles, you will be surprise to fine a hint of cucumber infuse into the soup when the hot and steaming soup was poured into the bowl of white noodles or ‘nai fan’.
The only thing that I find disappointing about the laksa is the noodles that they are using. It is not smooth enough and some times tend to be a bit stiff. The ‘nai fan’ should be smooth, firm(but not stiff) and moist. If have tried the ‘nai fan’ in Ipoh, you would know what I am taking about.
Ice kacang or ice shavings, ‘ice’ is always in front, therefore the ice is very important. If the ice is not smooth, consistent and soft, then the ice kacang is not worth patronage. But that is not the end, the syrups and condiments are also very important too. I found that the peanuts in the ice kacang at this place are fresh and fragrant. Usually, I do not like to have peanuts in my ice kacang because the nuts are always burnt and dry, but for this place, I do not mind having more peanuts added to my ice kacang.
If you would like to try out this place, I wouldn’t mind showing the way to the place. Good things should be share and enjoy together.
Popularity: 5% [?]
