vkeong loves good food, travel and photography!
George Town
Kafe Penang Road Famous Teochew Chendul @ Komtar Walk
Feb 3rd
Call me slow but I just realized the famous Penang Road Teochew Chendul has three branches already at Komtar Walk, Prangin Mall and Sunshine Farlim. What to do? I have been absent from Penang for far too long that I already lost touch with the local F&B scene. Although they do have a branch in Klang Valley at a Giant Hypermarket somewhere, honestly I wouldn’t bother because I know the taste can never match the real deal up North.
As for Ais Kacang, I discovered that most KL people tend to love the Southern version more, those with stronger Gula Melaka taste and totally void of Sarsi flavor. Well I have stayed at both places long enough to develop a passion for both versions. But, if I had to choose, it will be the Penang Ais Kacang without skipping a heartbeat. I just love the refreshing taste that Sarsi syrup gives and not to mention the extra colorful ingredients in it too.
RM12 ‘Keh Liao’ Char Koay Teow @ Bee Hooi Coffee Garden, Penang
Jan 28th
Just when I thought Char Koay Teow in Penang wouldn’t get more expensive, I stumbled upon one that sells a ‘keh liao‘ (added ingredients) version that has a price tag of RM12 while the normal version is RM5.50. FYI, the most expensive Char Koay Teow I ever had prior to this was at Ah Leng that cost RM10. And coincidentally, this stall at Bee Hooi Coffee Garden along Kimberley Street is where Ah Leng used to operate before he moved to his current location.
Even though I knew the noodles would have a tough time competing with the caliber of Siam Road‘s, the curiosity got the better of me. I simply had to see for myself how this could top Ah Leng’s. So after I placed my order and sat down, I paid close attention to the cooking.
And just as I had predicted, the extra cost goes into having much bigger prawns and having an extra ingredient – mantis shrimps. There weren’t any cockles, which is weird so my only guess is that it was hard to get any supply during CNY.
Homemade Fish Ball Koay Teow Soup @ Carnavon Street, Penang
Jul 15th
Years ago I blogged about a delicious Koay Teow Soup stall at Pitt Street Penang that uses local eels to make the fish balls. At that time, they were only renting a stall space in a coffee shop. But not long after that they were forced to move out due to conflicts with the coffee shop’s owner. What seemed like a sad turn of events turned out to be a blessing in disguise, as their business improved tremendously after they relocated to their very own shoplot.
The fish balls are somewhat different from what you would normally have in Klang Valley, where the latter is usually firm and bouncy. Here, they are made to taste softer so if you are expecting the same you will be disappointed. It is still nice nonetheless, just different style in terms of texture. If you are wondering, all the fish balls they serve here are hand-made by the son. Before their business expanded to the current state they used to make the fish balls from scratch.
Honda Showroom Curry Mee @ Jalan Sungai Pinang, Penang
Mar 7th
A popular spot for Curry Mee at Penang in the morning is along Jalan Sungai Pinang, where a few hawkers have gathered to form a road-side eating spot. It is also where Penangites fondly refer as ‘the Curry Mee in front of Honda showroom’. Just so you know, this eating place is also next to a monsoon drain, not for those who are picky about cleanliness.
Unlike the usual Curry Laksa that already embodies the chili paste into the soup, Penang’s style separates them. Using a light coconut milk based soup, the taste and richness are increased with the addition of specially prepared chili paste. So the toppings aside, you could say chili paste is the main criterion that makes a good Penang Curry Mee. Even though it is a secret recipe among the hawkers, all of them would tell you the same thing when it comes to the chili paste’s prepartion: patience in slowly cooking it to maximize the fragrance.
