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Penang
Everything about Penang
Penang Curry Mee @ Mutiara Coffee Shop, Bukit Mertajam
Jun 20th
Currently, the best and most consistent Curry Mee in Bukit Mertajam for me has got to be the Penang Curry Mee stall at Mutiara Coffee Shop, Taman Mutiara. For Curry Mee enthusiasts, this could very well be the hidden gem you have been looking for, as I feel it is even better than many famous Curry Mee in Penang island. If you trust my recommendations thus far, you will not be disappointed in this one as well.
Hawker food in towns residing on the Seberang Perai area usually taste different from those found on the island because they are often adjusted have a local flavor, or what we call 风味 in Chinese to reflect the town’s uniqueness.
Toppings aside, the typical Penang Curry Mee usually tastes sweet due to the amount of sugar the hawkers put into the soup. The soup looks pale and milky as well until the chili paste is mixed in. But in BM most of our Curry Mee is flavored more towards saltiness and the soup is already cooked together with chili oil for a more reddish look.
Anyway, the main reason I am recommending this Curry Mee is because of the special chili paste. The noodles already taste great on its own but with the addition of the chili paste, the soup is enriched and its flavor is taken to a whole new level packed with fragrance of Indian spices. The self-invented chili paste is made by grinding traditional Indian spice and local chili together, then cooked on a slow fire for two hours. This process requires constant stirring to prevent the chili paste from getting burnt.
You Tiao (You Char Koay) @ 76, Cintra Street
Jun 17th
For the crispiest and tastiest You Tiao (You Char Koay 油炸鬼) it has got to be the nameless shop at 76, Cintra Street (日本街）. This golden brown fried bread stick is also known as Chinese crullers or cakoi to the Malay community. You Tiao is such a versatile snack that it can be eaten on its own, stuffed with various fillings, dipped into coffee or porridge and perhaps most importantly – eaten along with Bak Kut Teh. Simply delicious!
This shop is one of the oldest in town and it is currently run by Madam Chew (left) who mastered the trade from her father. If her father’s days were taken into account, this You Tiao has a staggering 80 years of history already. In the early years, they were operating using a push cart stall at People’s Park opposite Cintra Street. It was only until 17 years ago they moved into a proper shop to continue the business.
Their You Tiao is also popular for being longer and thicker than usual, which is value for money at RM1 each.
Toh Soon Cafe 多春茶座 @ Campbell Street, Penang
Jun 14th
To non Penangites, Toh Soon Cafe is a small coffee shop situated at a back lane along Campbell Street that serves a variety of bread and toasts, homemade Hainan coffee and nasi lemak. Before the ‘invasion’ of Oldtown Kopitiam, Starbucks, Coffee Bean, Station 1 and others, Toh Soon was THE place in town for coffee.
For us especially the older generation, it is the perfect old place for breakfast and tea break. Many people who work in the shops and market nearby and tourists frequent this place the most. While for me, I just drop by when I have a sudden crave for a rich cuppa Hainan coffee.
Any set of toast or bread with 2 half boiled eggs and a cup of coffee is somewhere around RM3.80 to RM4, a reasonable price if you ask me. The uniqueness of Toh Soon’s toasts is the preparation method by using a super old charcoal stove. In Penang you could probably see this kind of stove at Toh Soon only, partly because it is modified from an oil drum. The rest have converted to electric toaster to save the hassle (you will see why)
Besides having your bread toasted, they also serve it steamed if you like it less heaty. Other choices include Hainan roti, coffee marble bread, low calorie bread etc sourced from a bakery in Kedah called Luan Fong. Just ask what they have for a better idea.
Jit Seng Hong Kong Roast Duck Rice @ Star Hotel, Lebuh Carnarvon
Jun 9th
Jit Seng Hong Kong Roast Duck Rice located at Star Hotel along Lebuh Carnarvon serves delicious duck rice that would appeal to those who like their roast duck with less fat and crispy skin. The boss of Jit Seng learnt his duck roasting skill from multiple sifus in Hong Kong, which is why he dares to include the word “Hong Kong” into his stall name.
Staying true to the tradition, a specific breed of duck called 鹅仔鸭 or also called 北京鸭 (Pekin Duck) known for its lean meat is used here. This duck breed is also used in many restaurants in Hong Kong and China. The boss sources his duck supply from a local farmer who has a farm in Jawi. It is also important for the farm to have a pond and large land so that the ducks can roam and swim freely that ultimately contributes to the duck meat’s firm texture.
Utilizing charcoal flame to slow roast the ducks ensures a nice smoky flavor and produces the ever tempting color on the duck skin. And it is obvious that Jit Seng’s roast duck has a unique, vibrant maroonish hue. Any roast duck lover would feel like sinking their teeth into it just by looking lol.
