Gourmet Garden

Hunting For The Flavors & Texture Of Yesteryears'

White Meats

White meat emphasises not the appearance and strength of taste, but the fat content, it is synonymous with lean meat. Chicken, pork, fish and other seafood, even fatty and dark-fleshed fishes such as salmon, mackerel, and tuna, are included in this category of meat. White meats also have lower levels of myoglobin.

Kok Fish Head Curry 国加哩鱼头

Posted by Jason Wong On January - 6 - 2011ADD COMMENTS

During lunch with FoodnTravella last Sunday afternoon, we were told by her friend that there was a fish head curry in the Zim Sum Restaurant premises on Anson Road that operates in the evening. And of cause after getting wind of the stall, we decided to try out the fish head curry a few days ago after running some errands and meeting some clients.  The stall is run by an uncle and his assistant (worker lah), and it offers fish head curry, fish meat curry, fried balacan chicken and omelette.

The curry is made to order and there are a few sizes to choose from in terms of fish head size and pieces of fillet required. The one we had was RM22 and it was quite a big piece of head and belly, as you can see from the following photos. The fish head was bigger than the size of my wife’s palm and there were lots of okra, tomato, onion strips and mint leaves. Taste wise it is not very exclusive or unappealing; it was actually comparable to some of the more “famous” curry fish head businesses in Penang. The curry was predominantly sour with a sweet after taste and was not too spicy. The longer the fish sits in the curry gravy, the thicker it gets. Even though the curry was made from curry powder, the gravy was neither sandy nor grainy in texture.

Other than the curry, we also tried their balacan chicken which ranges from RM5.50 to RM11.00. The chicken is also made to order. The taste of balacan was light and the texture of the chicken was crisp on the surface and tender in the inside. If you are not a fan of fish head curry, you could try their balacan chicken, egg and rice set which I saw quite a few ordering. Address: 35, Jalan Anson 10400, Penang

Business Hours: 7pm to 11pm daily and closed on Wednesdays.

Overall experience:

  • Taste & Texture: 3.0/5
  • Money Value: 3.75/5
  • Service: 2.9/5
  • Cleanliness: 2.5/5
  • Atmosphere: 2.5/5

Savory Tang Yuan for Winter Solstice (Dong Zhì)

Posted by gill gill On December - 21 - 20101 COMMENT

Have you heard or try Savory Tang Yuan before?

It is truly a “Forgotten Recipe” from Hakka & Cantonese Dialect. We have received many readers request about this savory tang yuan recipe since we’ve posted the winter solstice from 2008.
Other than we talk about the sweet version which has tones of fans, we rather share those who are forgotten and unique from the rest.
We have prepare the steps with photo and recipe below, and do enjoy the cooking and happy winter solstice to you & your family 🙂

Step 1 & 2. Begin of the Yellow Bean & Anchovies Soup Base

Step 4. Chicken Gizzard to Give the extra texture
Slice Pork & Spring Onions
Tang Yuan In Bean and Anchovies Soup

Savory Tang Yuan Soup

Tang Yuan:

I don’t really know what and how to make the tang yuan dough, but all I know is using glutinous four to makes it up…heee

The only tips that I can share is, cook the tang yuan in boiling water and wait until its float on top of the water, and its cooked. And throw them immediately into Ice Water. This step is to make the ball springier and doesn’t go lumpy /mushy.

We don’t really measure what we cook for this Soup, and is all according to the taste

Soup base (basic soup base for wonton noodle soup):

  • Handfuls of Dried Soya Bean
  • Handfuls of Dried Anchovies
  • Chicken or Pig born
  • Water for soup


  • Cabbage (coarsely shredded)
  • Chicken gizzard (thick slices)
  • Pork belly 600gm or more (in whole pcs)
  • Spring onion (4cm in length)
  • Home fried shallots

Step by Step:

  1. Put Soya Bean & Anchovies into soup bag/sachet. Don’t insert the bag too full, when it cooks, the beans will be bloated. The ideal portion is 1/3 of the bag. Or put those 2 ingredients in 2 different bags.
  2. After filled in the Soya Bean & Anchovies in the bag, put them all into boiling water and cover the lid, with medium to low heat, and cook about 30min or until you can smell the aroma.
  3. Take out the soup bag. Leave the soup aside.
  4. Boil water in another pot, to poach the whole pcs of pork belly and chicken gizzard until it’s done or tender. Take out and drain. Cut them into thin slices when it’s cooled. Set both aside.
  5. Warm up the Anchovies soup and throw the cabbage in and cooked till tender. Add Salt to taste. Drain the Vege and set aside.
  6. Basically the cooking step is all done.

Eating Step:

Just heat up the soup, scope all the precooked ingredient, tong yuan, cabbage, gizzard, pork belly, spring onion, and pour the steaming hot soup into the bowl and top with some homemade fried shallot. Enjoy!

Those precooked ingredient and soup can keep into the refrigerator and you may heat up for the next day. Except tang yuan, its good when eat its fresh.


Previously we have posted about the infamous ‘Empurau’ fish in mandarin, but up until now I still do not have the time to compile my research on the fish that we did. So to make things easy for those who do not read mandarin you may go to this link to an article which was published by The Star; http://thestar.com.my/metro/story.asp?file=/2010/3/28/sundaymetro/5920257&sec=SundayMetro.

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The ‘Empurau’ is freshwater fish which is native in Sarawak, and has its habitat in clean/clear fast moving streams. This fish has tender and rich textured flesh with special aroma which is mainly due to its special diet of ‘Buah Kabang’ or Engkabang(as in The Star). For the fish to be suitable for the table, it needs to be at least 3kg and above so that the flesh would have firm body. Anything below 3 kg would result in soft texture flesh which is due to the high fat content. The older and heavier it gets the flesh would firm up but the essential fats are still maintained.

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The price of this is mainly due to its availability of quality catch that mainly comes from interior areas in Sarawak. The Empurau can be found wild in Bakun and also Kapit, but the later produces the best fish amongst the two. There are also entrepreneurs that are beginning to  farm this fish on the Malaysian Peninsular in view of the price tag that it carries, but the quality of the flesh is yet to be determine. There are also cases where the so called ‘Empurau’ is being imported from our neighboring country, Indonesia.

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So far places that offer ‘Empurau’ in Penang that we heard of are Ocean Green, Bali Hai and Pearl Palace. Our Friend, Wong  has his home town in Sarawak, and thus have the resources to acquire wild ‘Empurau’ from the Kapit region which is said to be to have the best quality fish in Malaysia.

Interested to try out the fish? please contact




Chinese Version:

马来西亚最贵河魚 – Empurau 忘不了, 槟城有得吃!


Hong Kong Day 1 Part 3 – The Seafood

Posted by Jason Wong On March - 19 - 2010ADD COMMENTS

Our first night in Hong Kong, we were treated to a scrumptious dinner on a floating fish farm(鱼排) which is just a stone’s throw from mainland China by Gill’s uncle-in-law. The seafood that we had were very fresh, in fact they still swimming in the sea when we were deciding the dishes that we wanted to try.

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When the boat touch base at the floating fish farm, we noticed that one of their clients had just caught a live cuttle fish. And the not so shy me started to get my gears ready to capture the not often seen, live, sea creature in Penang.



After taking a short walk through the fish farm and choosing the ingredients for the night, we settled down to our wobbling table. Each time a boat passes through the area, the whole place would wobble, but not too violently though. To quench our thirst, we got ourselves some beer and soft drinks that were foreign to our eyes. One of the beers that we had was ‘Blue Girl’, a German beer brewed in Hong Kong. This beer was smooth and malty. It had a slight sweetness to its end. Too bad it is not found in Malaysia, or else Carlsberg & Tiger would be knock out of spot by this German lass.


As the drinking started, the dishes also begun its course. The first to come was the poach cuttle fish. The cuttle fish flesh was tender and sweet, and when dipped into their soya sauce the sweetness was even more distinctively brought out by the saltiness of the sauce. In Penang, live cuttlefish is hard to come by the market place!



Then we had freshly harvested clams. The texture was firm and the taste was sweet and earthy, which the sauce did not overwhelm..



I am no a crab person, but when it come to tasting I will get my hands dirty. The crab that we had was definitely fresh as the flesh was still firm and juicy, taste wise it was sweet to the end.


Up next on the table was another clam species. This one was cooked with less heat in it, it had a nutty tasting sauce. This clam is almost similar to the ‘kappa’ that we have in Malaysia. It tasted sweet and earthy with a firm body.



On our diner list there were 2 types of scallops served, one seen here is the more common type that we may find in Penang or Malaysia which is the ‘Fan Scallop’ (扇贝).




Then there is the second type of scallop which shell looks like the horns of a bull and triangular in shape. This scallop dish was prepared by just steaming and then seasoned with their in-house sauce. Savory, nutty and sweet.



Then there is the fish, which we did not put much attention to as were almost full and were busy chit chatting and drinking. The only thing I can remember was that the fish was steam to just near cooked in the mid section. Thus, we were asked to start picking from the sides to the middle.


The ‘kailan’ with salted fish was a bit too salty and the texture was fiberish and chewy.


Chicken was different from our local chicken species. It had a yellowish skin colour and the meat firmer, but the version served here was just average, nothing to shout a bout.


Well that was the end of our first day in Hong Kong. Next up would be Day 2 and our exploration at Tai O and Tai Yu san.


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上个星期接到一个厨师朋友 Wong 的电话, 叫我们夫妻两人去他的餐馆茶。我们去到的他的餐馆, 他就问, 您是否听过, “Empurau”或“忘不了” 鱼吗? 那个香港食神梁文韜(韜韜)来馬來西亞品嚐那条几千令吉的河鱼呀?!

我回答说, 看过一些部落格和网上报刊几篇报道, 倒没见亲眼过如此贵的鱼!

他笑着对我们俩说, 我这里有! 给你独家放上网! 他二话不说就飞进厨房那着那条8公斤的野生“忘不了”出来给我们拍照. 我们瞪了瞪眼, 开心不已, 没想到可以”亲身体验”如此昂贵的鱼!!! 看了一会儿, 我们问, 他有什么特别呀? 别怪我们啊, 咋们不是行家, 看起来只不过是一条普通的鱼, 为什么它的价格会那么超贵?!

黄先生说Empurau翻译后的华文名称有 “忘不了” ,“往不了”,“恩不老”。Empurau是伊班名,英文名是“Mahseer”是大马目前最昂貴的河魚!

这野生Empurau由于愛吃風車果 (buah gabang), 因此其肉質帶有果香味及油脂, 口感極佳,沒魚腥味,肉質鮮美滑嫩香甜,入口即溶,擁有淡水魚中少見的特殊口感. “忘不了”的最佳煮法就是清蒸, 讓人一嚐難忘。而甲必Kapit河捕捉的野生“忘不了”更实属佳品。

野生 “忘不了”是目前最昂貴的河魚,更是每公斤叫價1600令吉至1800令吉。 河魚之王──“忘不了”(Empurau),主要在急流河中生長的生猛河鮮。由于野生河魚越來越少和難以捕捉,即使有錢,也未必吃到新鮮的“忘不了”。

黄先生是砂拉越人, 对这野生“忘不了”是有一定程度的认识。 有些吃过“忘不了”的人, 连它真正的一面也未成见过。 所以很多时候都会被骗, 也避免不了。单是提供给砂拉越人, 皇族和大官贵人已是供不应求, 就算是有錢都未必买得到。更别说是西半岛的我们吧?

黄先生辛托他的砂拉越 – 甲必(Kapit) 朋友先让出两尾 “白色”8公斤的野生“忘不了”, 要不然就寥寥无期。 单是运输就叫你冒汗, 想象一下, 从“忘不了”原產地, 乘搭直升機, 坐几個小時四輪驅動車到詩巫, 乘搭飛機到古晉, 转飛機到吉隆坡,最后才运到槟城。


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Empurau 鱼头,鱼唇,最棒!

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我和Empurau 忘不了, 哈哈哈

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Wong 和 Empurau 忘不了

Penang槟城, 现在有得吃大马最贵河魚 – Empurau 忘不了,还等什么? 现以每公斤1500令吉以上出售野生Empurau 忘不了.要一尝它的滋味? 请联络:






The Most Expensive Fresh Water Fish in Malaysia, Empurau (Mahseer)!












網上業界的譯法是“馬西爾魚”或“紅吉羅”。忘不了魚的用途可多了,它可以充作觀賞魚,魚油含有豐富的Omega成分,魚身曬乾后可制成化妝品。 “在大馬,我們只把這種河魚之王,送到餐桌上或是充作觀賞用途。”







網上業界的譯法是“馬西爾魚”或“紅吉羅”。忘不了魚的用途可多了,它可以充作觀賞魚,魚油含有豐富的Omega成分,魚身曬乾后可制成化妝品。 “在大馬,我們只把這種河魚之王,送到餐桌上或是充作觀賞用途。”








Posted by gill gill On December - 22 - 2009ADD COMMENTS

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近几年来, 在年尾时段总会听到余仁生在某家电台打广告. 你是否对 “腊味风一吹, 收工快快去”留下印象? 好一个朗朗上口的词句.

听到这句时, 表示冬至就快来临,也意味着旧的一年将会结束. 到时候炎热的大马, 刮起阵阵年尾北风,凉快非常, 这就是我最爱的季节和气候! 已往大概11月左右北风就会刮起, 然而今年的气候变化不定, 几天前才稍有微风的踪影,可算是迟来的北风。

每当北风到来, 华族必定想念那垂咽三尺的腊肉腊味. 那浓郁带有酒的悠香,咸咸甜甜的味道…叫人难以忘怀, 腊味配上现时盛产的芽菇一同蒸熟, 绝对是家家户户的座上佳肴。


每年的12月22号是冬节, 吃汤圆是传统习俗, 象征家庭和谐、吉祥。“汤圆”是冬至必备的食品,是用糯米粉制成的圆形甜品,“圆”是意味着“团圆”及“圆满”,冬至吃汤圆又叫“冬至团”。民间有“吃了汤圆大一岁”之说。冬至团可以用来祭祖,也可用于互赠亲朋。
若你有兴趣做汤圆, 你可游览我们去年2008所写的英文版本的汤圆食谱

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「腊」是一种肉类食物的处理方法,把肉类以盐或醬腌漬后再风干。农历十二月称为 “腊月”,中国天气转冷且干燥,肉类不易变质且蚊蟲不多,加上秋冬季风较大, 适合风干制腊味,因以為名。

广东省的西北部连州, 地理位于河床谷地,秋冬季风力较大,干燥的北风,正是连州特有的气候和地理位置,成了别具一格、风味独特, 浓香可口的腊味。

腊味流传至今已有300多年,远在清朝初期,人民生活富足.当时的猪肉屠宰剩余,一次偶 然的机会,当地有一位村民把剩余的猪肉用食盐铺撒面上,次日又将用盐腌制了一夜的猪肉用绳吊挂起来,时值冬至,连日大雪,无法出门,那户人家便将腌制的猪 肉取下煮食,却发现味道不同一般,咸香可口。从此,用盐腌制猪肉做成腊味的工艺便流传开去。
时至今天, 腊味的品种更为丰富和多元化,有腊肉、腊肠、腊鸭肠、腊鸭、腊鸡等之余还有没在大马吃过的, 如腊鸭胗、腊鱼、腊田鼠、腊狗、腊蛋呢!
腊味主要有生抽味、老抽味、酒香味三种味道。有吹干, 烘干, 晒干, 烟熏等做法。

把肥瘦适中的猪肉切条或跺碎,用生抽、烧酒、盐、白糖腌制大约10分钟,然 后把肉碎灌进干肠衣去,用筷子头压实,然后把灌实的肠衣截成一段段,用细绳扎紧,拿去晾晒大概一个星期即可。


若你喜欢又想自己做腊肠, 敬请留意下一集 的”动手做家常腊肠”.

祝您有个美满和幸福的冬节! 😀


After reaching KL from Penang, we headed to Rocket United for a very late dinner and call it a day, last night. Today, we had skip breakfast to get some work done. For lunch we had quick and easy one somewhere around Desa Petaling, chicken rice was what we had. I don’t know the road name but here’s the coordinates to the place.

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The chicken rice shop/stall that we had our lunch was call ‘Sang Kee’. They serve poached and roasted chicken, ‘suen choi’ or sour vegetables soup and ‘char siew’. The chickens that they have are quite big in size and very meaty, plus customers can choose from either farmed chicken or free range chicken depending on your preference.

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On that hot Friday afternoon, we only had desire for poach free range chicken and ‘char siew’ with a side order of ‘suen choi’. The poached chicken skin was yellowish in color similar to those seen on Hong Kong serials, ‘wong yau kai’ or direct translation yellow oil chicken. The last time I had chicken that looked like this was last year in Setiawan and Pangkor Island while attending wedding dinners of relatives. The poach chicken at ‘Sang Kee’ was quite meaty but a bit bland for my taste buds. The skin was firm and rich though.

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As for the ‘char siew’, it had quite a good ration of lean meat and fats, and the taste was above average with a sweeter after taste. A must have for me, if we do go back again.

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I can’t speculate about the ‘suen choi’ for I was afraid that my stomach acid was acting up again, but from Gill’s feedback was that it also have an above average taste.

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The chicken rice was normal, it had a very light seasoning with chicken essence which some may not have even tasted its presence if he she is accustom to out side food.  And the accompanying broth was very light, clear and sweet, with a hint of cabbage flavor in it…very comfortable soup. And that was all we had for lunch.

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To sum up our experience at Sang Kee Chicken Rice:

Taste & Texture: 3.0/5 (Chicken was slightly bland and the rice was just mediocre)
Money Value : 3.0/5
Service: 3.0/5
Cleanliness: 3.0/5
Atmosphere: 3.0/5

In the early evening we had attended the AFC preview party at NEO, after which we headed Jalan Kasah for ribs at Ribs by Vintry. We have been to that area for Italian food, but not to either Ribs or their sister restaurant Vintry.

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We were told ribs, be it beef or pork, were their specialty at  Ribs by Vintry, so for our mains we ordered 2 variations of pork ribs. One was their ‘Saute Butter Cream Sauce Ribs’ and the other was their BBQ pork ribs. And for desserts we shared their, also specialty, ‘Tiramisu’.

Gill was praise for the ‘Saute Butter Cream Sauce’ which was different, or fusion in taste. This variation of cream sauce was surprisingly fresh with the usage of some Asian herbs (lemon grass and some hint of orange peel) and not too overwhelming in terms of the after taste. The accompanying sautéed potato was equally tasty and creamy with a fluffy texture, but not much could be said about the side vegetable salad. Ribs wise, my only complains are that there were not enough meat on them and there was a hint of that ‘frozen’ meat taste left in the ribs. I was told that the ‘frozen’ meat taste was the effect of importing the ribs from Europe to acquire the the cut and taste that the chef wanted to present to their customers. Local pork ribs could have been sufficient, but then it is hard to get consistent supply of the cut and texture that the chef want. We too also have found that same cut of pork from different pork sellers in different areas have varied taste and texture. This may be due to the feed, age and condition of the pigs reared in.

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The BBQ pork ribs also shares the same ‘frozen’ taste problem and insufficient meat on the bones. Taste wise, it tasted similar to the common BBQ ribs offered else where except the extremely smooth potato mash that was hidden at the bottom of the ribs.

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The ‘Tiramisu’ was at first the most criticised item we had for the night at Ribs by Vintry. The ‘Tiramisu’ was bland(no cheesy richness or taste), no liquor taste and the biscuit was already soggy. This biscuit actually reminded me of water soaked dry corn cereal(Nestum). And it was one of the reasons or products that gave us a better insight of the confidence and responsibility of the staffs of the restaurant. After we made our complaints known on paying, we were assured that our grievances will be looked into. And immediately the cashier, Edmund, went into the kitchen to look into our feedback and brought another glass of their signature ‘Tiramisu’ for us to reevaluate. We tried it and it was a lot better than the glass that we paid for. The cheese taste was richer, there was a stronger hint of ‘Kahlua’ flavor and the biscuit was still firm.

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To sum up our experience at Ribs by Vintry:

Taste & Texture: 3.3/5 (The pork ribs were slightly hard in texture and lack meat, but the fusion type sauce was something refreshing to our taste buds)
Money Value : 3.0/5 (not a whole lot, but sufficient to last out the whole bowl )
Service: 3.9/5 (not much attention during our dining due to under staffing, but the effort to answer our complains were main decision maker in our grading here)
Cleanliness: 3.5/5
Atmosphere: 3.5/5

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Siong Ho Fish Head Bee Hoon has ceased operation at Weld Quay in Penang and has moved to Johor.


Some months back, we were given the opportunity to taste the skills of Mr.Teh who had 20 years of experience in cooking fresh seafood noodle and porridge. And of course, using fresh seafood is a must in his rule. You can choose from the variety of ingredients available to create your own taste preference and bowl of noodle or porridge that you would like to enjoy. The food is prepare almost instantly upon your instructions and choice.

The available option of ingredients to choose from: Prawns, Crabs, Squids, Fresh Grouper Fish Head, Fresh Grouper Fillet, Fried Bass Fillet and Head, Frog, Minced Pork Meat, Pork Kidney, Meat Balls, Fish Ball and Fried Soy Bean curd Sheet

Noodle options to slurp for: Thin Rice Vermicelli, Thick, Rice Vermicelli, Wheat Flour Vermicelli (mee suah), Instant Noodles and Porridge.

Then the soup stock options to cook your choice ingredients in: Clear Soup & Tomyam. Pickled Salted Vegetable and fried garlic bits are used for the Clear Soup toppings.


Fresh Fish Fillets and other ingredients.


Fresh Naked Frogs, almost the same length with my palm


Big fresh white prawns


Perfectly fried sea bass fillets and fish heads.


The Boss of Siong Ho. Mr.Teh (Ah Ho) prepared the noodle for us personally.


We were served with Cold White Nutmeg Juice with Plum – RM1.70 per glass


Once the hot bowls arrived to the table the cameras were like bees to honey…. lol


Clear Soup with Fried Bass Fillet & Thin Vermicelli – RM5

The fish came in chunks rather in fillets; we can still taste the freshness from the fish meat although it has been deep fried. The clear Soup is pretty clear with some natural sweetness.


Prawn Tom Yam Soup with Instant Noodle – RM9 for 3 large prawns

Here comes the tom yam with big prawn. A point to put forth is that the tom yam soup is not so oily, and it taste milder and smoother compare to the others.

Based on Mr.Teh said he had the tom yam powder and paste further enhanced to achieve their version of tom yam that he wants to serve. I personally prefer this kind of tom yam with less oil with a smoother soup “texture”. I dare not consume the “Fiery” type of tom yam soup; I would easily choke and cough to death. 😛


Clear Soup with Prawn and Thin vermicelli – RM9 for 3 large prawns

You can taste the seafood ingredients’ sweetness in the soup!


Clear Soup with Squid & Instant Noodle – RM5

The squid was cooked to just the right firmness without the chewy texture. The combination was with instant noodles, which were soaked a little too long in the soup, and thus making them soggy. The instant noodles do not go well with squid.


Fresh Grouper Fillet Porridge – RM7.50

The grouper fillets were fresh and came in thick flaky slices. The Porridge they served here uses cooked rice that are further cooked in their clear soup stock with the selected choice ingredients to produce a piping hot bowl of porridge. Usually preserved vegetable or “dong chai” will be added in this type of porridge to give it a special sweet and salty flavour.


Frog Porridge – RM12 (RM6/100gms)

See the naked frog? The chunky frog meat tasted sweet and fresh. Is was far more tastier as compared the to the frogs that we had at “Sin Gelang Claypot Frog Porridge”.


we thought that was all, then came another batch of noodles….


Clear Soup with Crab & Thick Vermicelli – RM10 (RM5/100gms)

The sweet taste of the crab was in every mouthful soup that we had. Even with just a small sip of the soup, you could tell the distinctive crabbiness.


Clear Soup with Deep Fried Bass Fish Head &  Wheat Flour Vermicelli (mee suah)

I like the fried bass fish head a lot. It was tastier then the bass meat fillet that we had….heee


Mixed Seafood Tom Yam Soup – RM17  (based on selection of ingredients)

This mixed tom yam had additional fish, prawns, squid, meat & fish balls and oyster mushroom, and flavoured with extra mint leaves, chillies and tomatoes.


Jian with her lively picked crab say “cheese” before the crab say goodbye to the world….lol.

On average, I would rate :

Taste & Texture: 3.8/5
Money Value : 3.5/5
Service: 3.8/5
Cleanliness: 3/5
Atmosphere: 3/5

Personal liking Item/match:

1. Clear soup with bass fish head & thick rice vermicelli

2. Tomyam Soup with Prawn & Instant Noodle

107-A, Pengkalan Weld (Weld Quay), 10300 Penang, Malaysia.
Opening Hours: 12.00noon-11.30pm
Contact: 019-458 8693 (Mr. Teh/Ah Ho)

How to go:

If you are coming from the ferry terminal, keep an eye on the landmarks on your left, you can slow down your car or get a parking lot right after the Mixed Surname Jetty. The shop is just few doors away.

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