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.
However, now they do not have the luxury of time anymore so the more tedious tasks in fish ball making like skinning and grinding fish are being done by someone else. When the fish surimi is delivered to them then only they will start to turn it into fish balls. Actually, I have documented the entire fish ball making process so I might share it with you all one day.
Besides the fish balls another thing to appreciate here is the handmade pork fillets that are specially prepared by the lady boss. It feels different (in a good way) from the other Koay Teow Th’ng that traditionally uses ‘bak chor’ (minced pork ball) instead. Unlike the fish balls, the pork fillets’ quantity is quite limited and always sell out fastest. If you like it and want to have more you can also order them individually like what I have shown above.
Either soup or dry, the noodle tastes great. But if you are opting for the dry one you should be glad to know that they use a high grade of dark soy sauce to flavor the noodles. If you ask me, I would prefer the dry version more because I am able to taste the smoothness of the koay teow better somehow. Just FYI the soup is boiled with a whole duck and huge pork bones for hours in the wee morning before they are ready to serve. The shredded meats you see on the noodle are actually the duck meat I mentioned earlier.
The condiment is also specially prepared with secret ingredients, not just the normal mixture of cili padi and soy sauce.
Baking is hobby of the lady boss so she also sells some of her tarts and cookies at the shop. I highly recommend you to try the ‘Hap Tou Sou‘ (walnut cookies) here. It tastes pretty darn good – crunchy and fragrant. Quality ingredients are also used for baking here like. For example the walnut cookies are made with imported walnuts and top branded butter. Anyway, I know the butter or margarine argument will pop up again so let me just reassure you that the cookies are made with butter, simply because I have seen it myself.
183, Carnarvon Street,
GPS Coordinates: N5 24.863 E100 20.034
Business hour: 9am – 4.30pm. Closed on Sun & Mon